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
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).
Yields
10 Servings