Active Time: 30 Minutes | Total Time: 50 minutes plus overnight
Serves: 16 pasteries
- ½ cup Earth Balance margarine softened
- 1 cup sugar
- 1 tsp vanilla plus 1/4 tsp for icing
- 4 cups all purpose flour plus 3 cups all-purpose flour for filling
- 1 tsp soy flour
- 2 tsp cream of tarter
- ¾ tsp baking soda
- ½ tsp salt plus a pinch more
- ½ cup non-dairy milk plus 2 tbsp for icing
- 6 tbsp Earth Balance margarine or other vegan margarine
- ¾ cup brown sugar
- 1 1/2 tsp cinnamon
- 1 1/2 cups icing sugar
Cream together the margarine, sugar and vanilla in a large bowl. Add the 4 cups all-purpose flour and soy flour, cream of tarter, baking soda, and salt, alternating with small amounts of milk. Cover the dough with plastic wrap and refrigerate overnight.
Combine 3 cups all-purpose flour, earth balance, brown sugar and cinnamon in a bowl and mix well.
Preheat oven to 350°F. Divide dough in half on a floured counter. Roll out 1 section into a rectangle. Cut into 3×4 inch rectangles and place on a baking sheet. Do the same with the other half of the dough but keep it in the fridge.
Spread 1 tbsp of filling on each rectangle leaving a boarder with no filling so you can pinch the edges together.
place the refrigerated rectangles on top of the filled rectangles and seal the edges all of the way around each tart with a fork then prink air-holes across the top of each tart. Bake for 20 minutes. Once baked, place on a cooling rack.
Add 2 tbsp milk and the ¼ tsp vanilla to icing sugar in a bowl, Whisk until smooth. Add vegan coloring if desired and spread on top of the cooled tarts.