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