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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 14 |
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This is a popular tart in Central NY, ususally found in Italian pasrty shops. This is a great recipe and so good! Adapted from source: St Anthony's cook book (Isabelle Guido)/ Ingredients:
this makes 14 big pusties or 24 small |
for the filling |
1 cup white granulated sugar |
3 heaping tbsp. flour |
2 cups milk |
3 egg yolks (plus 1 egg yolk for brushing tops) |
2 squares (1 ounce each) chocolate, unsweetened |
1 tsp. vanilla |
for the crust |
4 cups sifted flour |
1 tsp. baking powder |
2 cups light brown sugar |
2 eggs |
1/2 lb lard |
1 tbsp. water |
*pustie tins can be bought at flihans in utica, ny |
www.njflihanco.com |
brioche pans are similar but won't give you the same edges that you really need for the pustie. |
Directions:
1. Mix the filling ingredients together in a saucepan, whisking to prevent lumps.
2. Cook till thick, as you would for a pudding.
3. Cool.
4. Mix crust ingredient together as you would for a pie.Pat dough on bottom and up sides of each pustie pan.*
5. Roll out remaining dough and cut into rounds to fit on top of each pan.
6. Place cooled filling in each pastry-lined pan and cover each with a round of dough.
7. Paint top of pusties with beaten egg yolk before baking.
8. Bake in preheated 400 degree F oven for 20 minutes.
9. FOR VANILLA FILLING
10. 3/4 cup sugar
11. 1/2 cup flour
12. 2 cups milk
13. 3 egg yolks, beaten well
14. 2 tsp. vanilla
15. Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to prevent lumps. Cook until thick, stirring frequently. Cool, then add vanilla.
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