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Saturday, 28 September 2013

RASPBERRY TARTS . . . irresistible!

           

 The Queen of Hearts
            She made some tarts
            All on a summer’s day.
            The Knave of Hearts
            He stole those tarts
            And took them clean away.
                        Nursery Rhyme

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Here's a  tart for light fingers!

RASPBERRY TARTS
        From The New Purity Cookbook: the Complete Guide to Canadian Cooking

First, prepare the pastry shells:
·        Cream together:
2/3 cup softened butter  (to reduce the calories,sometimes I use only 1/3 cup)
½ cup lightly packed brown sugar
·        Beat in:
1 egg
1 tsp vanilla
1 ½ cups flour

·        Divide the pastry evenly among 12 ungreased muffin cups.
·        Press into the muffin cups.


*Put a teaspoon of raspberry jam into each tart shell.
*Now, preheat the oven to 350 degrees.
*Prepare the filling.
·        Cream together:
1/3 cup butter (this can be reduced to ¼ cup)
¼ cup granulated sugar
·        Beat in
1 egg
½ tbsp  grated lemon rind
2 teaspoons lemon juice
·        Blend together and stir in:
½ cup flour
½ tsp baking powder


·        Drop the batter into the tart shells, dividing it evenly.
·        Bake for 18 to 20 minutes.


I have been making these tarts since February, 1981.  They are delicious!

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Happy Birthday to a couple of great-nephews!

Justin (David’s son: born 2005)

Tommy (Doug’s son: born 2006)

Interesting note:  The boys' fathers, Doug and David, were born less than a month apart.  J