MINCE TARTS WITH HONEY-BUTTER SAUCE BY JULIE VASSILATOS

 

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Ingredients

  • Make a double-crust recipe of your favorite pastry. I like the Crisco recipe:
  • 2 c flour
  • 1 t salt
  • 3/4 c Crisco that has been chilling in the freezer
  • 4-8 T ice water
  • Stir together flour and salt. Chop in cold Crisco with a pastry blender; chop it up till mixture is roughly uniform coarse crumbs with a few pea-size crumbs. Sprinkle on half the water and mix with a fork. Add enough water so that dough holds together when pressed into a clump. Shape dough into a ball, divide in two, flatten each ball into a disk. Roll out dough into two circles. Cut into 4 or 5 inch diameter circles with a cereal bowl or a coffee can lid as your pattern.

Directions

  • Filling and sauce:
  • Preheat oven to 400 degrees. Spoon 1/4 c of a good bottled mince onto the right side of a circle leaving a 3/4 inch edge. Fold over pastry circle so you have a half-moon shape. Crimp the edges well. Pop into the oven and bake until golden, maybe about 15 minutes. Serve warm from the oven with Honey-Butter Sauce:
  • 1/2 c butter
  • 1 c powdered sugar
  • 3 T honey
  • 2 T cream
  • Cook in double boiler slowly until sugar is disolved

Notes

Julie Vassilatos is the organizer of The Second Annual South Side Pie Challenge

Categories: Pie 
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