Post by MarieAlice on May 2, 2003 8:15:54 GMT -6
Raspberry Filled Tarts
2 3/4 cup flour
1 cup butter, softened
1 cup sour cream
2 TBS lemon peel
Filling:
1 cup Raspberry preserves*
Topping:
Powdered Sugar
Heat oven to 400*F. combine 1 cup flour, butter, sour cream and lemonpeel. Beat at medium speed until well mixed. Stir in remaining flour. Roll out 1/3 at a time to a 12"X9" rectangle. Cut each into 12, 3 inch squares. Place on baking sheet. Place 1 tsp preserves in centre of each square. Bring together corners of each square. Pinch firmly to hold together in middle. Bake 11 to 14 minutes. Cool and dust with powdered sugar. Makes 3 dozen.
*Can substitute 1 cup or your favorite preserves.
2 3/4 cup flour
1 cup butter, softened
1 cup sour cream
2 TBS lemon peel
Filling:
1 cup Raspberry preserves*
Topping:
Powdered Sugar
Heat oven to 400*F. combine 1 cup flour, butter, sour cream and lemonpeel. Beat at medium speed until well mixed. Stir in remaining flour. Roll out 1/3 at a time to a 12"X9" rectangle. Cut each into 12, 3 inch squares. Place on baking sheet. Place 1 tsp preserves in centre of each square. Bring together corners of each square. Pinch firmly to hold together in middle. Bake 11 to 14 minutes. Cool and dust with powdered sugar. Makes 3 dozen.
*Can substitute 1 cup or your favorite preserves.