Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl, combine cake and pastry flour and salt. | 2. Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly. | 3. In a small bowl, beat egg. | 4. Add water and white vinegar and mix to blend. | 5. Add egg mixture to flour and mix until dough is evenly moist. | 6. Divide dough in half and form into balls. | 7. Wrap one dough ball in plastic wrap while you are using the other one. | 8. On a lightly floured surface roll dough out to about 1/8" thickness. | 9. Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds. | 10. Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray. | 11. Carefully lift dough rounds with a spatula and place rounds into the muffin tins. | 12. Gently press down and around the sides of the muffin tin to shape. | 13. Place about 2 tablespoons of fruit mixture into the prepared dough cup keeping fruit mixture down about 1/4" from the top, (DO NOT OVERFILL). | 14. Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern. | 15. Add 1/2 teaspoon of sugar (if desired) onto the fruit. | 16. Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown. | 17. Let sit for about 5 minutes to cool slightly. | 18. Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool. | 19. The crusts will be quite short, so be carefull when removing the tarts from the muffin tins. | 20. Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream. | 21. These tarts are good to eat hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake pastry flour	2 1/4	cups		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
golden crisco	3/4	cup		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
water	2	tablespoons		0.0	0.0	0.0	0.0
white vinegar	1	teaspoon		0.9	0.002	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.