Toaster Tarts

Name: Toaster Tarts
Ingredients: FOR THE PASTRY:; 1 cup Vegetable Shortening; 1 cup Granulated Sugar; 2 whole Eggs; 1 teaspoon Vanilla Extract; 4-1/2 cups All Purpose Flour, Sifted; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/4 cups 2% Milk; FOR TOPPING (BEFORE BAKING):; 1 whole Egg White; 1-1/2 Tablespoon Water; 2 Tablespoons 2% Milk; FOR THE FILLING:; 1/2 cups Strawberry Jam (or Use Another Favorite); FOR THE ICING:; 1 cup Powdered Sugar, Sifted; 1-1/2 Tablespoon 2% Milk; 1-1/2 teaspoon Vanilla Extract; 2-3 Drops Of Liquid Food Coloring To Tint The Icing, And Colored Sprinkles To Decorate The Icing (optional)

20 ingredients

1 steps

Ingredients

FOR THE PASTRY:
1 cup Vegetable Shortening
1 cup Granulated Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
4-1/2 cups All Purpose Flour, Sifted
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/4 cups 2% Milk
FOR TOPPING (BEFORE BAKING):
1 whole Egg White
1-1/2 Tablespoon Water
2 Tablespoons 2% Milk
FOR THE FILLING:
1/2 cups Strawberry Jam (or Use Another Favorite)
FOR THE ICING:
1 cup Powdered Sugar, Sifted
1-1/2 Tablespoon 2% Milk
1-1/2 teaspoon Vanilla Extract
2-3 Drops Of Liquid Food Coloring To Tint The Icing, And Colored Sprinkles To Decorate The Icing (optional)

Directions

1

["For the pastry:", "1. Cream together the shortening and sugar in the bowl of a stand mixer, until light and fluffy.", "2. Mix in the eggs, one at a time, until blended.", "3. Stir in the vanilla extract. Set aside.", "4. In a medium bowl, sift together flour, baking powder and salt.", "5. Add 1/3 of the flour mixture to the creamed mixture, stirring well to combine, and then add 1/3 of the milk. Repeat these steps 2 more times until all of the dry ingredients and milk are incorporated. The pastry dough will be the consistency of sugar cookie or shortbread dough.", "6. Turn the dough out onto a large sheet of waxed paper. Roll the dough into a large log, about 4-5 inches in diameter, and about 10 inches long.", "7. Divide the log in half widthwise. Roll each half into a 10-inch log, and flatten to 1 inch thickness. You will have a 10-inch x 3-inch x 1-inch oblong of dough. Repeat with the other half of the dough, and wrap each individually in waxed paper. Chill the wrapped dough in the refrigerator for 1 hour.", "To assemble the pies:", "8. Preheat the oven to 350 F. Line two half-sheet pans with parchment paper; set aside.", "9. Whip one egg white with the water until frothy. (This will be the glue to hold the pastry together.) Set aside.", "10. After the dough has chilled, unwrap one oblong and place it on a clean, floured surface. (I like a pastry mat for this application.)", "11. Roll the oblong into roughly a 12-inch by 16-inch rectangle. If the dough frequently cracks, allow it to rest at room temperature for 15 minutes and try again. Small cracks can be pinched back together without issue.", "12. Cut the dough in half lengthwise, and then cut each in fourths widthwise so that you have eight 6\"x4\"" rectangles. I use a ruler to guide a pizza cutter when cutting the dough. Each pie will need two rectangles: one for the bottom and one for the top. In a perfect kitchen