OK, I promised that I’d share a copycat recipe for the wonderful tarts they sell at the Utah Shakespeare Festival, IF I ever found one. Well, I did. All right, it wasn’t me…my pastry skills are seriously lacking, but I have an awesome friend who came up with this. Thanks, Spring! I didn’t make them but I so totally taste-tested the recipe, and they are by far the closest to the real thing I’ve tried. These are amazingly delicious. Woo hoo!!! Here is Spring’s recipe:
AKA Utah Shakespeare Festival Copycat Tarts
AKA You Will Eat Far Too Many at One Sitting Tarts
(with cream cheese filling)
3 ½ c. flour
6 Tbsp sugar
1 tsp salt
1 c. butter, chilled
2 egg yolks
½ tsp lemon juice
1 tsp vanilla extract
6 tbsp cold water
|Cream Cheese Filling:
8 oz cream cheese
1 egg yolk
½ c. sugar
1 Tbsp lemon juice
1 tsp vanilla extract
1 whole egg
1 Tbsp milk
*extra sugar for sprinkling over the egg wash
Preheat the oven to 425 degrees.
For the filling, add all ingredients to a mixing bowl and beat until mostly smooth. There will still be smaller lumps of the cream cheese, but it will bake up fine.
Prepare the pastry: In a large mixing bowl, combine the flour, sugar, and salt. Cut in the chilled butter with a pastry cutter or knife. In a small bowl, combine the egg yolks, lemon juice, vanilla extract and cold water. Beat together with a fork. Add to the flour/butter mixture. Knead together until a dough forms – careful not to over knead, or it will become tough.
Divide the dough in half (for convenience in working with it) and roll it to ¼ inch thickness. Use a pizza cutter to cut the dough into squares (about 4 inches square). If they are too small, the corners won’t stay folded over the filling.
Spoon a tablespoon of cream cheese filling (or insert your favorite tart filling here, seedless raspberry jam is also very good) onto the middle of the tart. Fold the four corners over, not quite meeting in the middle. Move to a baking sheet (greased or lined with parchment paper). When the baking sheet is full, whisk your egg and milk together and brush the egg wash over the tops of the tarts. Sprinkle with extra sugar.
Bake for 10 minutes, until corners of the tarts are browning and firm. Remove and cool on a rack. Enjoy!