Yield: 10 servings
Measure | Ingredient |
---|---|
2 \N | Eggs |
½ cup | Butter or margarine |
1 pinch | Salt |
1 cup | Granulated sugar |
¼ cup | Fresh, frozen, or canned lemon juice |
1 cup | Dark or light raisins |
1 \N | Teasp. vanilla extract |
½ cup | Coarsely chopped walnuts |
½ cup | Heavy cream, whipped |
Wonderful Pastry 1, 2, or 4 for 9" two-crust pie Early in day: Start heating oven to 450ø F. Roll out all of pastry.
Cut into 5" squares. Snugly fit each square into 2¾" 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).