In a medium bowl, beat together the butter and sugar until creamy and fluffy, using an electric mixer. Beat in the vanilla, flour, salt and milk on low speed. On a lightly floured surface, roll out the dough to a ¼ inch thickness. Fill the mini tart pans and prick the bottoms with a fork. Place them into the refrigerator for 15 minutes and preheat the oven to 375°F. Place the tartlets onto a baking sheet and bake for 7-10 minutes, or until golden brown. In a small saucepan, whisk together the sugar, cornstarch…
Eggcellent Apricot Tartlets
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