| 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).
A Message from our Provider:
“He who angers you, controls you!”