Honey Almond Tartlets
Yield
1 dozenPrep
25 minCook
25 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
sour cream
|
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
honey
|
|
| ¼ | cup |
almonds
toasted, diced |
*
|
| 1 | x |
powdered sugar
|
*
|
| 9 | each |
strawberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
sour cream
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
honey
|
|
| 59 | ml |
almonds
toasted, diced |
*
|
| 1 | x |
powdered sugar
|
*
|
| 9 | each |
strawberries
|
|
Directions
Cut butter into flour thoroughly with pastry blender.
With fork, blend in sour cream.
Divide dough in half, wrap each in aluminum foil or plastic wrap.
Refrigerate at least 8 hours.
Heat oven to 350℉ (180℃).
Roll one half of pastry on well-floured cloth covered board into circle, 1/16th inch thick; cut into 4 inch rounds.
Refrigerate scraps of dough before rerolling.
In ⅔ of the rounds, cut out 2 inch circles.
Place plain rounds on ungreased baking sheet. Brush with Sugar Glaze.
Top each with a round with center removed.
Brush with glaze. Repeat with second half of pastry.
Bake 25 minutes or til light brown. Cool.
Blend cream cheese and honey; stir in almonds.
Spoon into tartlets, place strawberries on tartlets.
