Pepper Jelly Filled Tarts
| Cook Time | 15-20 Minutes |
| Servings |
Shells
|
Ingredients
Shells
- 1 Cup All-Purpose Flour Not Sifted
- 1/4 Cup Sugar
- 1/4 Lbs Butter
- 1 Egg yolk
- 1/2 Tsp Almond Extract
- 1 Pinch salt
Filling
- 8 oz Cream Cheese
- 1/2 Cup Ricotta Chesse
- 1/8 Tsp salt
- 1/4 Cup Sugar
- 1 Tsp Almond Extract
Ingredients
Shells
Filling
|
|
Instructions
Shells
- Let butter stand in room temperature until medium soft. Preheat oven to 350F
- Sift flour, sugar, and salt into medium bowl, add rest of ingredients
- With your hands work all ingredients together, mixing well. Then turn sough in to lightly floured baking board and gently work a few seconds until dough is formed
- Pinch off pieces of dough to size of a big hazelnut and place in form and with your thumb even out the press dough in the bottom and sides of form
- Be careful not to let the dough extend above edge of form, as edges might break when shell is removed from form. An easy way to eliminate that, is to press finished form against palm of hand
- Bake
Filling
- Mix together all ingredients and fill baked, cooled shells
- Then put your choice of Pepper Jelly on top of filling
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