Tag Archives: tarts

Desserts and Sweets

Lemon Cheese Tarts

  • 3 eggs
  • 2 T grated lemon rind
  • 6 T lemon juice
  • 1/8 t salt
  • 3/4 cup sugar
  • 3/4 cup butter
  • 8 tart shells, baked

Beat eggs in top of double boiler until light; stir in all of the other ingredients. Cook over hot water, stirring frequently, until it thickens enough to coat a silver spoon (about 10 minutes). Chill for 30 minutes or more; pour into tart shells and chill.

Desserts and Sweets

Butter Tarts

Pastry:

  • Mariposa, Carol 1990
    Mariposa, Carol 1990

    2 cups flour

  • 1 t salt
  • 3/4 cup shortening
  • 5 T ice water

To make pastry: sift flour and salt; rub shortening into the flour to form balls the size of small peas. Add water and mix with a fork. Knead slightly for form a smooth ball. Roll and cut to fit tart pans.

Filling:

  • 2 eggs, slightly beaten
  • 2 cups brown sugar
  • 2 T vinegar
  • 1 T vanilla
  • 1/2 cup melted butter
  • 1-1/2 cups raisins

To make filling: combine eggs, sugar, vinegar, and vanilla. Stir in melted butter and raisins.

Topping:

  • 1/2 cup whipped cream

Fill tart shells two-thirds full. Bake for 10 minutes at 450º F; reduce heat to 325º F and continue baking for 20 to 25 minutes. Serve topped with whipped cream.

Desserts and Sweets

Raisin Pie

Mom used to make this recipe as small raisin tarts rather than a full pie. It brings back memories of a warm kitchen during a cold winter.
raisins for raisin pie

Ingredients for Raisin Pie or Tarts

  • 3/4 cups raisins
  • 2 cups water
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 egg
  • 3 T lemon juice
  • 3 T grated lemon rind
  • 1/8 t salt
  • 1 pie shell, unbaked

Let raisins stand in water for 2 hours. Mix sugar, flour, egg, lemon juice and rind, and salt. Add raisins with their soaking water. Simmer until thickened (about 15 minutes), stirring constantly to avoid sticking and burning. Cool.

Fill the pastry shell with the cooled raisin mixture and top with pastry lattice if desired.

Bake at 425 F for 45 minutes.