Ingredients
1 roll of store-bought pie dough
Assorted fruit preserves
1 egg
1 1/2 c. Royal Icing
c. Assorted sprinkles
4 c. confectioners’ sugar
2 egg whites
2 tbsp. warm water
1/2 tsp. pure vanilla extract
tsp. salt
Food coloring of your choice (optional)
Preparation
Step 1Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.Step 2Cut cold dough into two equal pieces and roll it into rectangles about 6 by 10 inches and 1/4 inch thick. Spread tablespoonfuls of filling in rows spaced about ½ inch apart, leaving a 1/2-inch border around the edges of the dough.Step 3Using a pastry brush, paint egg wash around and between the filling. Gently place the second piece of dough on top and press around the filling to seal. Use a sharp knife or pizza cutter to cut dough into 2-by-4-inch rectangles and press the edges of each tart with the tines of a fork to seal. Arrange tarts on prepared baking sheet and brush tops with a bit more egg wash.Step 4Bake for 10 to 12 minutes, or until golden brown around the edges. Let cool.Step 5Spread icing onto cooled pastries using an offset spatula. Decorate with sprinkles.Step 6For the Royal Icing: Line a large work surface with a sheet of wax or parchment paper. Sift confectioners’ sugar into a large bowl. In a small bowl, whisk together egg whites and warm water until mixture is thoroughly combined and foamy. Whisk in vanilla extract and salt. Add egg mixture to confectioners’ sugar and whisk until smooth. If needed, add more water, just 1/2 teaspoon at a time, until icing is very thick and smooth but still able to be piped. Fold in food coloring, if using.
From: Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts © 2013 by Jackie Alpers Buy the book
