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PEACH CREAM TARTS

(Pies And Pastry) - (The International Jewish Cook Book)







One cup of butter, and a little salt; cut through just enough flour to
thoroughly mix, a cup of ice-water, one whole egg and the yolks of two
eggs mixed with a tablespoon of brown sugar. Add to the flour in which
you have previously sifted two teaspoons of baking-powder. Handle the
dough as little as possible in mixing. Bake in round rings in a hot oven
until a light brown. When baked, sift pulverized sugar over the top and
fill the hollow centre with a compote of peaches. Heap whipped cream or
ice-cream on top of each one, the latter being preferable.











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