1/2 cup dairy sour cream
1 teaspoon water
1 teaspoon sugar
1 package Fleischmann's® Rapid Rise yeast
1/2 cup butter or margarine, softened
1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups)
2 egg yolks, at room temperature
FILLING
8 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
TOPPING
2 1/2 cups fresh fruit pieces (select from raspberries, blueberries or blackberries)
1/2 cup sieved apricot preserves
10 mint sprigs
Servings: 10
1. To make pastry, in small saucepan combine sour cream, water and sugar over medium heat; heat to lukewarm, 105º to 115ºF. Remove from heat. Stir in yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set aside.
2. Place butter and 1/2 cup flour in bowl. Add sour cream mixture and egg yolks; beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface; knead 5 minutes. Wrap securely in wax paper. Chill at least 2 hours or up to 2 days.
3. To make filling, in bowl beat cream cheese, sugar and vanilla until smooth and creamy; cover and refrigerate. Roll dough to about 1/4 inch thickness; with 4-inch fluted tart pan cut 10 pastry rounds, rerolling dough as needed. Place rounds on greased baking sheets; prick with fork. Bake at 375ºF for 25 minutes or until done. Cool on wire racks.
To serve, spread filling over crust, dividing equally. Arrange fruits over filling and brush with preserves. Plate; garnish with mint sprigs.
Yield: 10 Pastries
1 teaspoon water
1 teaspoon sugar
1 package Fleischmann's® Rapid Rise yeast
1/2 cup butter or margarine, softened
1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups)
2 egg yolks, at room temperature
FILLING
8 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
TOPPING
2 1/2 cups fresh fruit pieces (select from raspberries, blueberries or blackberries)
1/2 cup sieved apricot preserves
10 mint sprigs
Servings: 10
1. To make pastry, in small saucepan combine sour cream, water and sugar over medium heat; heat to lukewarm, 105º to 115ºF. Remove from heat. Stir in yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set aside.
2. Place butter and 1/2 cup flour in bowl. Add sour cream mixture and egg yolks; beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface; knead 5 minutes. Wrap securely in wax paper. Chill at least 2 hours or up to 2 days.
3. To make filling, in bowl beat cream cheese, sugar and vanilla until smooth and creamy; cover and refrigerate. Roll dough to about 1/4 inch thickness; with 4-inch fluted tart pan cut 10 pastry rounds, rerolling dough as needed. Place rounds on greased baking sheets; prick with fork. Bake at 375ºF for 25 minutes or until done. Cool on wire racks.
To serve, spread filling over crust, dividing equally. Arrange fruits over filling and brush with preserves. Plate; garnish with mint sprigs.
Yield: 10 Pastries
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