Apricot Hazelnut Butter Tarts
From
CisF
10 years ago
How to make it
- Pastry:
Stir together flour and salt. With a pastry cutter, blend in butter and shortening until mixture resembles coarse meal. Add ice water, gradually mixing with a fork until dough begins to form. Turn onto a clean work surface, gently bringing dough together with hands. Do not overwork. Pat dough into a flat disk, wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 375°F
Cut dough in half. Roll out dough to 1/8" thickness on a lightly floured surface. With a cookie cutter, cut out 6 4-inch circles. Roll out each circle allowing for slight shrinkage while baking. Press into 6 muffin cups and place in freezer for 20 minutes. Repeat with remaining half of dough
Remove from freezer, line each shell with aluminum foil and fill with pie weights such as dried beans. Bake for 20 minutes or until dough holds shape and is golden on bottom. Remove foil and pie weights and cool on wire rack.
Reduce oven to 350°F
In a medium bowl, lightly beat egg, brown sugar, corn syrup, butter, vanilla and salt.
Distribute hazelnuts evenly amongst shells. Place apricot half, cut side
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