Recipe: Strawberry Danish Tarts

STRAWBERRY DANISH TARTS

"A pastry-like buttery crumb with the zing of lemon peel. Its unique construction creates a "cup" for a generous dollop of sweet filling."


5 3/4 cups all-purpose flour
1/3 cup sugar
1 envelope Fleischmann's RapidRise Yeast
2 tablespoons cornstarch
1/2 teaspoon grated lemon peel
1 teaspoon salt
1 cup milk
1/4 cup water
1 cup butter or margarine
1 large egg
Strawberry Filling (recipe follows)
Powdered Sugar (for garnish)

In a large bowl, combine 2 cups flour, sugar, undissolved yeast, cornstarch, lemon peel, and salt.

Heat milk, water, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator; roll on lightly floured surface to 1/4-inch thickness. With a 3-inch cookie cutter, cut 24 circles; place on ungreased baking sheets. From remaining dough, using a 3-inch doughnut cutter, cut 24 circles and place on top of rounds. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes.

Bake at 375 degrees F for 10 minutes.

Spoon Strawberry Filling into center of tarts. Return to oven; bake additional 5 minutes or until evenly golden. Remove from baking sheets; cool on wire rack.

Sprinkle generously with powdered sugar.

STRAWBERRY FILLING

1 (10-ounce) package frozen strawberries in heavy syrup, thawed
1 tablespoon cornstarch

In a saucepan, combine strawberries and cornstarch. Cook over medium heat, stirring constantly, until mixtures clears and comes to a boil, about 2 to 3 minutes. Remove from heat; let cool.

Makes 24 Tarts
Source: Fleischmann's