These traditional English tarts are just a tiny bit similar to American pecan pie.
Ingredients:
1 stick butter, softened
1 cup sugar
4 egg yolks
4 tablespoons milk
1 cup raisins
1/2 teaspoon rum extract (or vanilla extract)
1 cup walnuts
1 teaspoon vanilla
Method:
Place raisins in a small saucepan. Add just enough water to cover and rum extract. Bring to boil. Remove from heat, drain and set aside to cool.
Preheat oven to 375*.
Crust Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup butter
1/3 shortening
6 to 7 tablespoon very cold water
Method:
In a mixing bowl sift together flour and salt. Cut in butter and shortening with a pastry blender or two knives, until the pieces are the size of small peas. Next, use your fingers to blend until the flour mixture looks more like cornmeal. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. repeat until all is moistened. Divide bowl in ha;f and form into dough into two balls.
On a lightly floured surface, flatten one ball of dough with hands. With a floured rolling pin, dough from center to edges, rolling to about 1/8 inch thickness. Use the edge of a round (3 1/2 -- 5 inches diameter) bowl, cup or lid to cut circles of dough. Line muffin tins with the cut circles of dough. (If the dough is higher than the muffin cup edges, flute or crimp the dough between your fingers.) Repeat with remaining ball of pie dough. Makes 12 to 15 lined muffin cups.
Combine butter, sugar, egg yolks, milk and vanilla in a bowl and mix with electric mixer. Stir raisins and walnuts into butter mixture. Spoon equal amounts of raisin mixture into lined muffin pans. Bake for 20 - 30 minutes, until the filling is set. Cool 20 minutes in pans. Remove and continue cooling on rack. Store in an airtight container in the refrigerator. Serve with whipped cream.
Makes 12 - 15 tarts.
1 stick butter, softened
1 cup sugar
4 egg yolks
4 tablespoons milk
1 cup raisins
1/2 teaspoon rum extract (or vanilla extract)
1 cup walnuts
1 teaspoon vanilla
Method:
Place raisins in a small saucepan. Add just enough water to cover and rum extract. Bring to boil. Remove from heat, drain and set aside to cool.
Preheat oven to 375*.
Crust Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup butter
1/3 shortening
6 to 7 tablespoon very cold water
Method:
In a mixing bowl sift together flour and salt. Cut in butter and shortening with a pastry blender or two knives, until the pieces are the size of small peas. Next, use your fingers to blend until the flour mixture looks more like cornmeal. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. repeat until all is moistened. Divide bowl in ha;f and form into dough into two balls.
On a lightly floured surface, flatten one ball of dough with hands. With a floured rolling pin, dough from center to edges, rolling to about 1/8 inch thickness. Use the edge of a round (3 1/2 -- 5 inches diameter) bowl, cup or lid to cut circles of dough. Line muffin tins with the cut circles of dough. (If the dough is higher than the muffin cup edges, flute or crimp the dough between your fingers.) Repeat with remaining ball of pie dough. Makes 12 to 15 lined muffin cups.
Combine butter, sugar, egg yolks, milk and vanilla in a bowl and mix with electric mixer. Stir raisins and walnuts into butter mixture. Spoon equal amounts of raisin mixture into lined muffin pans. Bake for 20 - 30 minutes, until the filling is set. Cool 20 minutes in pans. Remove and continue cooling on rack. Store in an airtight container in the refrigerator. Serve with whipped cream.
Makes 12 - 15 tarts.
Notes:
Lightly cover. with a foil tent, after 15 minutes, if needed, to prevent crusts from burning.
Lightly cover. with a foil tent, after 15 minutes, if needed, to prevent crusts from burning.
This is a traditional English Recipe from Grandma Winifred
(Winnie) Catherine Dorse-Mehan. She was born in 1900, in Wales, Great Britain.
She moved to America, with her family, in 1906.
Please see my recipes for "Mini Mocha Meringues", "Mini Peppermint Meringues", "Coconut Meringue Cookies" or " Lemon Pecan Coconut Meringue Cookies" ~ all are gluten-free and wonderful options to use the leftover egg whites from this tart recipe.
Please see my recipes for "Mini Mocha Meringues", "Mini Peppermint Meringues", "Coconut Meringue Cookies" or " Lemon Pecan Coconut Meringue Cookies" ~ all are gluten-free and wonderful options to use the leftover egg whites from this tart recipe.
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