Sunday, January 1, 2012


Makes about 12

3 cups all-purpose flour
3/4 cup unsalted butter, cut into small pieces
Pinch of salt
3 egg yolks
3/4 cup sugar

Egg Wash
1 egg with a ½ tablespoon of water, mixed well.



1 1/2 lb (3 cups) ricotta
Pinch cinnamon

6 Tbsp confectioners sugar
2 egg yolks
1/2 cup cold water


1/4 cornstarch
1/4 cup and 2 tablespoons white sugar
2 egg yolks, divided
2 cups milk, room temperature
1-1/2 teaspoons butter or margarine
1/2 teaspoon vanilla extract

Mix flour and sugar into the bowl.

Cut in the butter until the mix resembles small peas.

Add the egg yolks, one at a time, mixing with a wooden spoon with each addition.

Blend in a little water and work with your hands till it clears the side of the bowl.

Knead until smooth using bread hook on an electric mixer or turn onto flour board and knead with hands until smooth.

Wrap in wax paper and chill in refrigerator 1-2 hours. If too hard put in microwave for about 45 seconds to soften.

Roll out to 1/4-inch thickness on a lightly floured board


Put balls of dough in greased muffin pans and press dough down and up the sides to form a mini tart. Could also line the pans with muffin papers and do same.

Fill prepared pastry sections

Be sure to save some to make the strips for the top. Place one strip across and one strip lengthwise to form a cross like shape.

Brush with egg wash.

Preheat oven to 350 degrees, bake about 45 minutes.


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