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Parve
Medium
3 Hours
Diets 
These adorable mini pies will be the star of the sweet table! With dough that is super easy to work with, these filled tartlets are the perfect addition to your dessert repertoire. Fill them with the filling of your choice. They can be made into mini cherry pies, mini apple pies, mini pecan pies, or even filled with chocolate ganache. Be creative when decorating the top of each tartlet, by topping it with a lattice topping, or the classic pie topping with four slits. You can even punch holes with a tiny cookie cutter. Whatever you do, these will be delicious!
Yield: 45 to 60 (two-and-a-half-inch) tartlets
1/2 pound margarine
4 eggs
1 cup sugar
1 teaspoon baking powder
4 cups Mishpacha Flour
2 teaspoons vanilla sugar
1/2 teaspoon salt
1/2 cup orange juice
3 cups Mishpacha Flour
1 cup sugar
1 teaspoon baking powder
5 ounces margarine
4 egg whites or 3/4 cup Haddar Egg Whites
2 teaspoons vanilla extract
2 (21 ounce) cans Gefen Cherry Pie Filling
3 cups slices strawberries
1 cup blueberries
1/2 cup sugar
2 tablespoons Mishpacha Flour
Knead ingredients for desired dough until smooth.
Refrigerate for two hours or longer.
Roll out dough to 3/8-inch thickness. Cut to size of tart shells.
Place two teaspoons of desired filling in center. Decorate with lattice work.
Bake at 350 degrees Fahrenheit for 25 to 30 minutes until delicately browned.
Combine all ingredients in a three-quart saucepan and bring to a boil.
Cook over low heat for five minutes or until thickened.
Photography by Tamara Friedman
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Why are there two types of dough? What is the difference?
Why are there 2 types of dough?