Sand Tarts With Vanilla Recipe
Ingredients
| Butter | 1/4 pound | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Heavy cream | 1 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Heavy cream for glazing | ||
| 1 tablespoon sugar mixed with 1 teaspoon cinnamon | ||
Directions
Cream the butter and the sugar.
Gradually beat in the egg yolks, cream, and vanilla.
Sift the flour with the salt and baking powder.
Add to the butter mixture; blend well.
Chill, covered, at least 3 hours, or overnight.
Divide the mixture into three parts.
Roll out one part at a time between sheets of waxed paper to 1/8 inch thickness.
Cut in the traditional diamond shape, or use a 2 1/2-inch round cutter.
Brush the tops with cream and sprinkle with the cinnamon-sugar mixture.
Bake in a 375° oven for about 6 minutes, or until delicately browned.
Let cool slightly before removing to racks for complete cooling.
Gradually beat in the egg yolks, cream, and vanilla.
Sift the flour with the salt and baking powder.
Add to the butter mixture; blend well.
Chill, covered, at least 3 hours, or overnight.
Divide the mixture into three parts.
Roll out one part at a time between sheets of waxed paper to 1/8 inch thickness.
Cut in the traditional diamond shape, or use a 2 1/2-inch round cutter.
Brush the tops with cream and sprinkle with the cinnamon-sugar mixture.
Bake in a 375° oven for about 6 minutes, or until delicately browned.
Let cool slightly before removing to racks for complete cooling.
Chef
