Prop Tarts
From keni 13 years ago
- me? Too long. You? 9 to make
- Serves a dozenish
Another, "Hey, Keni, reckon you can make...", recipe. Let me say straight up that I hate making pastry..or, more accurately, pastry hates me. These tasted great, and would be really easy for someone who isn't dough rolling impaired! Read more You can change up the filling and toppings, too, to create your own favorites. See less
Ingredients
- 1 block cream cheese, softened shopping list
- 1stick butter, softened shopping list
- 2T honey shopping list
- 2 eggs shopping list
- 1t vanilla shopping list
- 3-3 1/2 cups flour shopping list
- 2T baking powder shopping list
- various filing and topping options(see below) shopping list
Topping and Filling Possibilities
- Use about 2T per serving of any one of the following: shopping list
- Any all fruit fruit spread(mix with 1t cornstarch) shopping list
- lemon curd(mix with 1t cornstarch) shopping list
- cinnamon and brown sugar(mix with 1t cornstarch) shopping list
- peanut butter with or without fruit spread(you can try swirling it:) shopping list
- melted chocolate chips or vanilla chips with marshmallows or a bit of the fruit spread shopping list
- Topping possibilities: shopping list
- honey with a touch of water with or without lemon juice, heated in the microwave and brushed over baked treats shopping list
- vanilla or chocolate glaze made with powdered sugar mixed with milk or half and half with vanilla extract or cocoa added to make a thin glaze to be brushed on shopping list
- Add any other extract/flavor can be added to a glaze shopping list
- Sprinkle with colored sugars or other cake/cookie decorations. shopping list
How to make it
- Cream butter and cream cheese with honey until smooth.
- Add eggs one at a time.
- Add vanilla.
- Add dry ingredients and mix until combined and a soft dough forms.
- Refrigerate 1 hour.
- On well floured board, roll dough out, in batches, into rectangle shapes(to whatever size desired, and trim to make straight), about 1/8" thick. (this is an example of "do as I say, not as I do"...cus mine weren't 1/8"... grrrr) Cut each rectangle in half to create two equal sides, a top, and a bottom. See Photo
- Place a thin layer of desired filling onto one side of each set of dough, and spread to within about 1/4 inch of the edges. See Photo
- Place top of each dough set over filling and crimp all edges down, well. Edges must be as sealed as possible, or the filling will expand and run out through the edges. Don't ask me how I know this...;)
- Make tiny holes in top of dough, for air to escape, but hopefully not your filling. :) Try using a tooth pick.
- Brush tops with melted butter, or egg wash, if desired.
- Bake at 375 for 15-17 minutes until edges and top are just golden brown.
- Cool slightly then brush with desired topping!
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