Cute little miniature fold-over tarts madewith a buttery rich dough, filled with bright red raspberry orstrawberry preserves and garnished with a sprinkling of groundnuts. A must-have at teatime!
Recipe: Queen’s Purses
For Butter Dough: Cream butter and sugartogether until fluffy. Add eggs and vanilla; beat until lightand fluffy. Add remaining ingredients, mixing at low speed untilwell-blended.
Shape dough into two flattened rounds.Wrap securely in plastic wrap; chill several hours until firm.
On floured surface, roll one round to1/8-inch thickness. Cut with 2 1/2-inch scalloped round cutter.
For Filling and Garnish: Dollop 1/4 teaspoonpreserves on center of each dough round. Fold dough in half,enclosing preserves. Lightly press edges to seal. Place 1-inchapart on buttered cookie sheet.
Mix egg and water together and brush “purses”lightly; sprinkle with nuts. Repeat with remaining dough.
Bake at 400°F (205°C) for 8 to10 minutes or until edges begin to brown.
1 cup butter, softened
1 cup granulated sugar
1 whole egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon saltFilling and Garnish:1/3 cup raspberry or strawberry preserves
1 teaspoon water
1/4 cup ground nuts
Makes about 36.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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