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Ingredientes
- 1 c. sifted flour
- 1 Tbsp. sugar
- 1/2 tsp salt
- 1/3 c. shortening
- 2 Tbsp. cool lowfat milk, up to 3
- 1/3 c. soft butter
- 1/2 c. sugar
- 1 1/2 tsp grated lemon peel
- 2 lrg Large eggs
- 1 Tbsp. cream sherry
- 3/4 c. finely grnd blanched almonds
- 1/4 tsp salt
- 1/4 c. flour
- 4 tsp red or possibly green jelly
Direcciones
- Combine 1 c. sifted flour with 1 Tbsp. sugar and 1/2 Tsp. salt. Cut in shortening till particles are size of peas. Stir in 2 to 3 Tbsp. cool lowfat milk, add in just sufficient to make a stiff dough.
- Divide dough into 8 portions and shape each into a small ball.
- Roll, 1 at a time, on lightly floured board to 4" circle.
- Fit into plain or possibly fluted tart pans (3 1/2" in diameter, 1 1/4" deep).
- Trim edges.
- Set tarts on baking sheet and partially bake pastry in center of moderately warm oven, 375 degrees for 12 min.
- Meanwhile, cream butter with sugar and lemon peel till light and fluffy.
- Add in Large eggs, 1 at a time, beating well after each addition.
- Beat in sherry, almonds and salt.
- Gradually beat in flour (Batter may appear curdled).
- Spoon into warm, partially baked tart shells.
- Return to moderately warm oven for 20 min.
- Remove from oven and spoon 1/2 Tsp. jelly onto center of each.
- Return to oven for 3 to 5 min longer, till tarts are golden.
- Remove from oven.
- Let stand 10 min, then remove from pans.
- Cold on wire rack.
- Yield: 8 tarts.
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