Basically, the Sand Tarts are cookies with cinnamon sugar sprinkled all over and have a sugary texture which is why called sand tarts. Use of lemon zest and cinnamon sugar along with the beaten egg yolks adds an amazing flavor to your sand tarts.
Your dough that is made after mixing all the ingredients should not be too moist or too dry to stay together. It should have a moderate smooth texture which is important for making Martha Steward Sand Tarts in your home kitchen with perfect results.
INGREDIENTS
- 1/4 pound unsalted butter
- 1 cup granulated sugar
- 1 large-sized egg
- 1 large egg yolk, separated
- 1 large egg white
- 1 tablespoon pure vanilla extract
- 1 tablespoon finely grated lemon zest
- 2 1/2 cups all-purpose flour
- 1/4 tablespoon tables salt
- 1 tablespoon water
- Sliced almonds to garnish
- Cinnamon sugar to sprinkle
The process to make amazing Sand Tarts
- Try to turn the butter into cream by beating it at high speed in the bowl of the electric blender. Blend well until properly mixed.
- Pour sugar into the mixture and beat it until it gets extremely merged with the buttercream.
- The rest of the process also includes beating the ingredients one by one. Add the egg, and egg yolk and beat in the blender bowl.
- Also, pour the vanilla essence and lemon zest into the mixture. After mixing the flour with salt, add the flour to the butter mixture. Do not mix on high heat and keep the heat moderate. Chill the dough after wrapping, using foil or plastic wrap.
- Your oven should already be preheated. Blend the egg white with water in a separate bowl and set this mixture aside to stand for some time.
- Bring the chilled dough, uncover it, roll it, and place it after cutting on the lubricated baking sheet in the baking pan.
- Get a brush dipped in the egg white mixture and brush this mixture on the rolled-out dough.
- Dress the dough by sprinkling the sugar powder with crushed or sliced almonds.
- Put the baking dish in the oven. The baking period should be 15-20 minutes and your cake will be ready.
- Cool before serving.
FAQs?
Why do we beat the butter in the mixer?
Unsalted butter is blended or is beaten in the electric mixer to make it turn into fluffy cream which will be helpful for your cake to rise. This step is helpful for the perfect baking of sand tarts.
Can we make these sand tarts on the stovetop?
No, it could not be possible as the process involves baking and you can only do perfect baking if you make use of an oven. Stovetop baking is not reliable at all in this case.
Sand Tarts Recipe Martha Stewart
Ingredients
- 1/4 pound unsalted butter
- 1 cup granulated sugar
- 1 large-sized egg
- 1 large egg yolk separated
- 1 large egg white
- 1 tablespoon pure vanilla extract
- 1 tablespoon finely grated lemon zest
- 2 1/2 cups all-purpose flour
- 1/4 tablespoon tables salt
- 1 tablespoon water
- Sliced almonds to garnish
- Cinnamon sugar to sprinkle
Instructions
- Try to turn the butter into cream by beating it at high speed in the bowl of the electric blender. Blend well until properly mixed.
- Pour sugar into the mixture and beat it until it gets extremely merged with the buttercream.
- The rest of the process also includes beating the ingredients one by one. Add the egg, and egg yolk and beat in the blender bowl.
- Also, pour the vanilla essence and lemon zest into the mixture. After mixing the flour with salt, add the flour to the butter mixture. Do not mix on high heat and keep the heat moderate. Chill the dough after wrapping, using foil or plastic wrap.
- Your oven should already be preheated. Blend the egg white with water in a separate bowl and set this mixture aside to stand for some time.
- Bring the chilled dough, uncover it, roll it, and place it after cutting on the lubricated baking sheet in the baking pan.
- Get a brush dipped in the egg white mixture and brush this mixture on the rolled-out dough.
- Dress the dough by sprinkling the sugar powder with crushed or sliced almonds.
- Put the baking dish in the oven. The baking period should be 15-20 minutes and your cake will be ready.
- Cool before serving.
