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Step 5: Chill the dough

This step is optional, but it makes the crust even flakier, so if you have time, it's worth it to stick the dough in the fridge for half an hour.

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<p>Very nice </p>
Thank you arwen, <br> <br>My girlfriend and I prepared this yesterday and it was a delicious dessert. <br>Best regards.
We always did this when we had pie more often than we do now...ha BUT we always used either a donut cutter or a glass and a medicine bottle. That way we could put two round pieces together with the jam in between and the little hole on the top one with the cut out part sitting on the place it was cut out. Also crimped around the edges with a fork to get the two pieces together. Looks really nice....and it's easy! And yes, our other favorite for left over dough was cutting in strips and sprinkling with sugar and cinnamon...I don't know which I liked better but we usually did BOTH! :)
basically those aren't TARTS, they're dumplings. here in the Philippines we call em "empanadas". cool tutorial though. nice
I'm surprised !!! We also call these "empanadas" in Argentina !! What's more, here it's popular to say that they are an Argentine invention. But clearly it's not the case. The only difference is that out traditional empanadas are made with chopped meat and potato. MMmm they are delicious -all of them.
this looks... sweet!
I wonder if this would work with spinach... mmmmm...
yuuuuuuuuuuuuuuuuuuuuuk
The pre-made biscuits and croissants work well too. Just pop open a tube and get to it. I prefer the higher quality(not necessarily higher priced) preserves as they have more identifiable fruit parts in them. (My experience)
perfect, ive always just done the cinnamon and sugar gig on the left over crust, but now i'll try this. Thanks

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