Lingonberry Patties 💖

Ingredients for 8 Tartlette cutlets of 10 cm diameter

dough

180 g soft butter vegan
300 g of flour
½ tsp salt
150 g of sugar
15 g of vanilla sugar
1 teaspoon cinnamon ground
1 egg substitute

Filling

400 g wild Lingonberry (in a glass)
5 tbsp rum
1 tbsp cornstarch
1 tablespoon of sugar

Vegetable milk for brushing

Knead butter, flour, salt, sugar, vanilla sugar, cinnamon and egg mixture into a smooth dough. Wrap the dough in cling film, squeeze gently, and refrigerate for 30 minutes.

Butter the molds. Roll out two thirds of the dough on a floured work surface and cut out eight circles slightly larger than the molds. Lay the molds with it. Just cut the protruding dough edges and prick the dough sheets several times with a fork.

Drain the lingonberry in a colander, collect the juice and make up to 250 ml with rum.

Mix 4 tablespoons of the juice mixture, sugar and cornstarch. Mix 4 tablespoons of the juice mixture, sugar and cornstarch. Bring the remaining juice mixture to a boil and then thicken with the starch mixture. Bring to a boil again, remove from the heat and stir in the lingonberry.

Distribute the lingonberry compote on the tarts. Roll out the remaining dough thinly on a floured surface and cut out eight circles about 11 cm in diameter. Cut out stars with small cookie cutters. Carefully place the dough circles on the tarts, press the edges and place the asterisks. Spread the tartlets with vegetable milk and bake in the oven at 160 ° C until golden brown for 25 minutes.

I wish you a nice advent time💖