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Cheesecake Tarts with Maple Glaze
PASTRY
- 4 oz butter (1 stick) at room temperature
- 1 egg
- 1/4 cup sugar
- 1 teaspoon grated lemon rind
- 1-1/2 cups flour, sifted
FILLING
- 8 oz softened cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1-1/2 teaspoon lemon juice
- 1/4 cup sour cream
MAPLE GLAZE
DIRECTIONS
Beat together butter and sugar for 2 minutes. Add lemon rind and egg. Mix well. Stir in flour, blend well to form a smooth dough. Refrigerate at least 1 hour.
Preheat oven to 400°. Roll out dough on floured surface. Cut out 15 3-inch circles. Line small pastry tins or individual muffin pan cups with dough. Lightly pierce dough on bottom and sides with a fork. Bake at 400° for 10 minutes until the crust turns golden. Set aside.
Beat cream cheese until smooth. Add sugar, vanilla, eggs, lemon juice and sour cream and beat for 2 minutes longer. Pour this mixture into the baked shells, filling each to within 1/2 inch of the top. Bake at 400° for 10 minutes. Cool.
Loosen the edges of the pastry with a small, sharp knife and remove the tarts to a tray. Cover and chill.
Heat glaze ingredients over low heat to infuse flavors. Cool and spoon over cheesecake tarts. Serve immediately.
Have a great day and a great cup of coffee!
Sandy Riggen Brown & Jenkins Trading Company brownjenkins.com
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