Strawberry Danish Tarts
Makes 24 tarts
5-3 / 4 cups all-purpose flour
1 / 3 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
2 tablespoons ARGO 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)
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°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°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: In a saucepan, combine 1 (10-ounce) package frozen strawberries in heavy syrup, thawed and 1 tablespoon 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.
Serving size: 1 tart
Serving weight: 2.5 ounces
Calories 210; Total fat 8 g; Saturated fat 5 g;
Cholesterol 30 mg; Sodium 180 mg; Carbohydrates 30 g; Dietary fiber 1 g; Sugars 6 g; Protein 4 g