准备

做糕点

在食品加工机中，脉动面粉，糖和盐。从盖子上抬起盖子，将黄油和猪油撒在干成分的顶部，然后再次拧紧并脉动，直到将脂肪切成大小的豌豆大小的碎片，约8个豆类。在醋中加入足够的冰水
1/2杯(120毫升)。电动机运行,一个d in a thin, steady stream, pour the liquids through the feed tube. Stop the machine as soon as the dough comes together; the sound of the processor will change as it does. You might not need all the water or you might need a little bit more. You want to hydrate the dough but not make it damp. The mixture should be crumbly and light, and just hold together when squeezed. Turn the dough out onto a large cross of plastic wrap, then use the wrap to shape it into a disk. Wrap tightly, then refrigerate for at least 2 hours or up to 1 day before using. The dough can also be frozen for up to 2 months.

将架子放在烤箱的下三分之一中，然后将其预热至400°F。一次与一半的面团一起工作，滚动到略微面粉的工作表面上的1/4英寸厚度很少。使用3-1/2至4英寸的曲奇切刀，切成6个圆圈。滚动和切割面团的后半部分时，请在羊皮纸衬里的烤盘上冷却。将它们添加到烤盘中并放松
5 minutes more.

Lightly grease a standard 12-cup muffin tin. Take out one of the chilled rounds, starting with the ones that chilled the longest. Gently fit into one of the cups of the muffin tin, pleating as needed. Repeat with the remaining rounds. Place the muffin tin in the refrigerator while you make the filling. Place a bare baking sheet in the oven to preheat.

Make the filling

用低火将黄油融化中等锅中的黄油。从火上移开。使用硅胶铲或木勺，将黄油和糖一起奶油。（请勿使用搅拌器或电动搅拌机，因为它们会掺入空气，从而使泡沫状饰面。）搅拌直至掺入。加入玉米糖浆，香草豆糊，麦芽醋和盐。搅拌直至合并。

将核桃和葡萄干均匀地划分为空的蛋shell壳。倒入馅料。（贝壳将装满三分之二。）

将托盘放在烤箱中的热烤盘上。烘烤10分钟，然后将烤箱温度降低至375°F。继续烘烤，直到糕点变成金色，馅料在边缘燃烧，再增加12至15分钟。在锅中冷却10分钟，然后在边缘绕过一个小的偏移刮刀或薄刀以防止粘住。温暖食用，或者让冷却到锡中的室温。

为了使蛋art蛋的微妙的光泽，将干刷浸入珍珠或光泽灰尘中，然后轻轻亮点馅料和外壳的高点。

在密封的容器中最多存放4天的冰箱。在冷或室温下（首选）服务。