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You can substitute strawberries for raspberries; and nondairy topping for whipped cream. |
طريقه التحضير |
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In a small bowl, beat egg slightly with a whisk. |
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Remove stems from the fresh strawberries. |
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Heat oven at 325ºF. |
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Mix flour, salt, and sugar in a large bowl. |
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Cut chilled butter into pieces. Stir in flour mixture. |
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Stir all until small pebbles begin to form. |
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Add the egg and vanilla and stir until dough becomes easy to work with. With your hands, shape dough into two large balls then wrap into plastic cover. |
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Allow dough balls to chill in a refrigerator for 20 minutes. Then remove. |
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Lightly dust a flat smooth surface (such as a tabletop). Roll dough onto surface with a rolling pin. |
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Cut dough the same size of miniature pie tins. Place the dough to the tins. |
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Place in oven and bake for 10 to 15 minutes. |
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When the dough becomes golden, remove from oven. Allow to cool. |
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Unfold 1 tsp. fruit preserves on the bottom of each tartlet. |
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Put 4 or 5 fresh strawberries on surface topping with whipped cream. Sprinkle with chocolate shavings and serve. |
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المقادير
