250 g butter
250 g flour
8 Tbls icing sugar
1 tsp vanilla essence
Icing sugar & apricot jam
Cream butter and icing sugar until pale and fluffy.
Fold in flour & vanilla.
Place mixture into a piping bag with a 2cm nozzle.
Pipe into patty pans or paper cups, starting from the middle out.
Leaving a small depression in the centre.
Bake 180C for 20-30 minutes until light and golden.
Leave to cool. Add about 2 tsp of jam
And dust with icing sugar.
Prepared, tried and tested by: Rashida Habib
Rashida's Viennese Tarts
January 21, 2017 | | 4 comments|