| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Pies, Desserts | 10 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | c | Butter or margarine |
| 1 | pn | Salt |
| 1 | c | Granulated sugar |
| 1/4 | c | Fresh, frozen, or canned lemon juice |
| 1 | c | Dark or light raisins |
| 1 | Teasp. vanilla extract | |
| 1/2 | c | Coarsely chopped walnuts |
| 1/2 | c | Heavy cream, whipped |
INSTRUCTIONS
Wonderful Pastry 1, 2, or 4 for 9" two-crust pie Early in day: Start heating oven to 450° F. Roll out all of pastry. Cut into 5" squares. Snugly fit each square into 2 3/4" muffin cup so corners stick up or lay over rim of muffin pan; prick. Bake about 10 min., or until golden. Cool on wire rack. Carefully lift from muffin pans. In saucepan, beat eggs with fork; stir in butter, salt, sugar, lemon juice, and raisins. Bring to full boil over low heat, stirring constantly. Refrigerate. At serving time: Into raisin mixture, stir vanilla and nuts. Spoon into tart shells. Top with whipped cream. Makes about 10 tarts. Gay Touches: Make these tarts look like sundaes: Top whipped cream with different garnishes-whole or chopped walnuts, bits of citron and preserved orange rind, thin slices of dates, candied or maraschino cherries (whole, sliced, or chopped).
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