Pasticiotti Or Pasta Ciotti

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup vegetable shortening
• 1/4 cup milk
• 3/4 teaspoon vanilla extract
• 1 large egg, well beaten
• 3 tablespoons cornstarch
• 2/3 cup granulated sugar
• 1 1/2 cups milk
• 1 1/2 tablespoons unsalted butter
• 1 large egg yolk, slightly beaten
• 1 teaspoon almond extract
• 1 egg beaten with 2 tablespoons milk, for the egg wash

Recipe

• 1 dough:
• 2 sift together the flour, sugar, baking powder, and salt into a large bowl.
• 3 cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
• 4 add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
• 5 wrap the dough in plastic wrap and set aside.
• 6 filling:
• 7 in a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
• 8 gradually whisk in the milk.
• 9 add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
• 10 remove from the heat and stir in the egg yolk and almond extract. set the custard aside.
• 11 to assemble and bake:
• 12 divide the dough in half.
• 13 on a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
• 14 using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
• 15 reroll the scraps and cut out additional circles. you should have 12 tart shells.
• 16 place the tart pans on a cookie sheet. spoon about 2 tablespoons of filling into each tart shell.
• 17 roll out the second piece of dough and cut out 3-inch circles. place a circle over each tart and pinch the edges closed.
• 18 with a pastry brush, paint the top of each tart with the egg wash. refrigerate the tarts for 30 minutes.
• 19 preheat oven to 425 degrees . bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. remove the tarts to racks and let cool completely.
• 20 carefully remove the tarts from the pans. store in an airtight container in the refrigerator.
• 21 .