2 Eggs -lemon juice
1/2 c Butter or margarine 1 c Dark or light raisins
1 pn Salt 1 Teasp. vanilla extract
1 c Granulated sugar 1/2 c Coarsely chopped walnuts
1/4 c Fresh, frozen, or canned 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