Viennese Tarts Food

VIENNESE TARTS

Viennese Tarts image

These are light and delicious crumbly little cakes that kids just love (grown ups too) comes from a hand written recipe book of my grandmothers that she started during the second world war. Really simple recipe but great result

Provided by lindseylcw

Categories Dessert

Time 20m

Yield 10 cakes, 10 serving(s)

Number Of Ingredients 3

Ingredients

4 ounces butter or 4 ounces margarine
1 ounce powdered sugar
4 ounces all-purpose flour

Steps:

mix butter and sugar until creamy.
add flour and beat together well.
put mix into piping bag and pipe into small paper fairy cake cases.
top with a glace cherry if you wish.
place on a baking sheet and cook for 10 to 15 mins in med oven until lightly golden in colour.
allow to cool before eating.

Nutrition Facts : Calories 133.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.6, Carbohydrate 11.6, Fiber 0.3, Sugar 2.8, Protein 1.3

VIENNESE TORTE

Viennese Torte image

Make and share this Viennese Torte recipe from Food.com.

Provided by Denise in NH

Categories Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 frozen sara lee all butter pound cake, thawed
3 tablespoons rum
2 tablespoons strawberry preserves
2 tablespoons apricot preserves or 2 tablespoons pineapple preserves
1 cup frozen whipped topping
1/4 cup toasted sliced almonds

Steps:

Cut pound cake lengthwise ito 3 layers.
Sprinkle 1 cut side of each layer with 1 tbsp rum.
Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
Replace top layer of cake.
Frost top, sides and ends of cake with whipped topping; garnish with almonds.

Nutrition Facts : Calories 191, Fat 9.7, SaturatedFat 5.2, Cholesterol 66.3, Sodium 124.2, Carbohydrate 22.3, Fiber 0.6, Sugar 5.3, Protein 2.5

APRICOT VIENNA TARTS

Apricot Vienna Tarts image

Make and share this Apricot Vienna Tarts recipe from Food.com.

Provided by Mary Scheffert

Categories Dessert

Time 40m

Yield 32-48 cookies

Number Of Ingredients 8

Ingredients

1/2 cup dried apricot, chopped
1 (12 ounce) jar apricot preserves
6 ounces cream cheese
1 cup butter or 1 cup margarine
2 cups flour
beaten egg
cinnamon sugar
finely chopped walnuts

Steps:

Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
Chill in refrigerator.
In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
Divide into 2 equal disks, wrap in plastic& chill.
When dough is thoroughly chilled, cut each disk into 4 sections.
Roll each section into a thin round, and cut into 4 or 6 wedges.
Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
Moisten point of dough with a little water.
Roll dough over the preserves, tucking in the sides& continue to roll to the point.
Continue this with each section of dough.
Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
Bake 15-20 minutes or until light golden brown.
Cool on wire rack.

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