Buttery vienna tarts recipe from martha stewart, Whatever you say about Martha you can’t argue that she puts together yummy deserts and what better time to whip up amazing deserts that at Christmas! Now I think the Buttery Vienna tarts look like one of her best and today we’ll share the recipe so you can try whipping them up yourself!
Source: Good Housekeeping.
Ingredients
1/2 cup(s) (1 stick) unsalted butter, softened
3 ounce(s) cream cheese, softened
1 cup(s) all-purpose flour, sifted, plus additional for dusting
1/4 cup(s) apricot jam
1 large egg yolk
2 tablespoon(s) milk
1/4 cup(s) finely chopped walnuts
Confectioners’ sugar, for dusting
Directions
In large bowl with mixer on medium speed, beat butter and cream cheese until light and fluffy, about 4 minutes. Add flour and beat until smooth. With hands, gather dough and flatten into a disk; wrap in plastic wrap and refrigerate 3 hours or overnight.
Arrange 1 rack in middle of oven. Preheat oven to 400 degrees F. Line cookie sheet with parchment paper. On lightly floured surface, with floured rolling pin, roll dough to 18- by 19-inch rectangle (about 1/8-inch thick), and cut into 3-inch squares. Place 1/2 teaspoon jam in one corner of each square. Fold each over to make a triangle and roll up from the fold. Place on prepared cookie sheets and shape into crescents.
In small bowl, combine egg yolk and milk. Brush crescents with egg mixture and sprinkle evenly with chopped walnuts. Bake until golden, 12 to 15 minutes. Transfer to wire racks to cool, and sprinkle with confectioners’ sugar. Store in airtight container at room temperature up to 1 day.
Source: Good Housekeeping.
Ingredients
1/2 cup(s) (1 stick) unsalted butter, softened
3 ounce(s) cream cheese, softened
1 cup(s) all-purpose flour, sifted, plus additional for dusting
1/4 cup(s) apricot jam
1 large egg yolk
2 tablespoon(s) milk
1/4 cup(s) finely chopped walnuts
Confectioners’ sugar, for dusting
Directions
In large bowl with mixer on medium speed, beat butter and cream cheese until light and fluffy, about 4 minutes. Add flour and beat until smooth. With hands, gather dough and flatten into a disk; wrap in plastic wrap and refrigerate 3 hours or overnight.
Arrange 1 rack in middle of oven. Preheat oven to 400 degrees F. Line cookie sheet with parchment paper. On lightly floured surface, with floured rolling pin, roll dough to 18- by 19-inch rectangle (about 1/8-inch thick), and cut into 3-inch squares. Place 1/2 teaspoon jam in one corner of each square. Fold each over to make a triangle and roll up from the fold. Place on prepared cookie sheets and shape into crescents.
In small bowl, combine egg yolk and milk. Brush crescents with egg mixture and sprinkle evenly with chopped walnuts. Bake until golden, 12 to 15 minutes. Transfer to wire racks to cool, and sprinkle with confectioners’ sugar. Store in airtight container at room temperature up to 1 day.
