1/2 pound soft butter
1 1/2 c. granulated sugar
1/2 tsp. salt
1/2 tsp. baking powder
4 c. all-purpose flour
Soften butter to room temperate, add sugar, and cream with electric mixer. Add whole eggs, one at a time and mix well.
Sift together flour, salt, and baking powder, and mix in with hands to form a ball.
Wrap in clear plastic and chill in refrigerator 2 hours. This dough may be kept for about one week refrigerated, enabling you to make only as much as you wish at one time.
Roll out dough 1/4 inch thick and cut with 2 inch round or fluted cutter. Fit into lightly greased muffin tines and bake at 375 degrees from 10-12 minutes, until lightly golden brown.
Cool pastry shells and fill with pastry cream.
2 c. milk
4 egg yolks
3/4 c. granulated sugar
3 T. cornstarch
2 T. cake flour
1 tsp. vanilla
2 c. whipping cream
Scald milk. Mix egg yolks with sugar until smooth. Add cornstarch and flour and mix slowly. Add half the hot milk to egg mixture, then return all of it to the hot milk. Stir over direct low heat until it boils and thickens. Add vanilla and allow to cool.
When ready to use, whip cream until stiff. Fold carefully into cream mixture.
Garnish cream-filled tarts with sliced bananas, raspberries, kiwi fruit, or strawberries. Then brush lightly with apricot glaze.
5 T. apricot jam
1 T. water
1 tsp. lemon juice
Bring ingredients to a boil. Cool slightly and spoon or brush over fruit. If glaze becomes too cool or too thick, add a few drops of hot water. (The pastry cream may also be use to fill cream puffs.)
From the April 1983 issue.