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Pasticiotti Recipe

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This recipe for Pasticiotti, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom from Aunt Caroline

Category:
Category:

Ingredients:  
Ingredients:  
3-1/2 Cups Flour
1 Cup Sugar
4 Teaspoons Baking Powder
1 Cup Butter..Softened...Do not substitute margarine
4 Egg Yolks
1 Whole Egg
1/2 Cup Milk
1 Teaspoon Vanilla

Directions:
Directions:
Blend dry ingredients in a large bowl. Cut in butter (like pie dough) with pastry blender or two forks til butter is worked in and mixture looks crumbly. Add the egg yolks, the whole egg, milk and vanilla. Stir all together til everything is combined. This mixture is very sticky at this point. It can't be handled until it has been chilled. Best to make it the day before you plan to bake.

When it's good and cold take a small amount (a little bigger than a golf ball) and roll it on a floured surface. Dough should be about 1/8 inch thick. Place the piece of dough in a tart shell and gently press to fit. Cut the edges by pushing along the rim with your fingers. Continue until you have 16- 18 done.

Cook your favorite pudding according to package directions. Let it cool only 1 minute then pour into the dough-lined tart shell. Leave about 1/4 inch of plain dough showing on the top. When all filled roll out a smaller piece of dough and place on top of the tart shell using your finger to trim the edges. Don't stretch the dough.

When all are done take a fork and prick the top of each tart 3 times in the center. Place finished tarts on a cookie sheet and bake at 350 degrees for 25 minutes. They should be lightly browned when done. When cold put your hand on the top and invert it into the palm of your hand. Take the tart shell off and put a cupcake paper in its place Sprinkle with powdered sugar and chill.


Personal Notes:
Personal Notes:
These are not hard to make, but they do require some time. I have the tart shells you can borrow if anyone wants to try this recipe. I have to thank my Aunt Caroline for this recipe...It IS the best.

One package of pudding will make eight. Don't fill ahead of time. Fill just before baking. Any leftover dough will make great cut out cookies. Bake for 10-12 minutes or until bottom is golden brown.

 

 

 

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