Michael
October 13th, 2004, 09:54 AM
Butter Tarts by Boutell.Com
Category: Desserts - Other
This recipe is suitable for a: vegetarian diet.
Ingredients:
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2 eggs
1 1/2 cups brown sugar
1/2 cup corn syrup
3 tablespoons butter, melted
1 cup currants or raisins
1/2 cup chopped walnuts
2 teaspoons vinegar
pinch of salt
1/2 teaspoon vanilla extract
One batch of pie crust
Instructions:
-----------------------------------------------------
Preheat oven to 350 degrees Fahrenheit.
Beat the eggs well. Add sugar, syrup, and melted butter and beat again. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers (latter is recommended). Place circles of uncooked pie crust into the pans. Fill the shells 2/3 full and bake until the pastry is light brown, about 20 minutes. For runnier tarts, cook for 15 to 17 minutes.
Additional comments:
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Recipe yields two dozen tarts of approximately 10,500 calories each.
The tarts should cool before they're eaten. Store in a sealed container at room temperature. Consume within five days, if they last that long. Freezing is OK but may result in loss of flavor.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Copyright 2003 by M. L. Grant.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Desserts - Other
This recipe is suitable for a: vegetarian diet.
Ingredients:
-----------------------------------------------------
2 eggs
1 1/2 cups brown sugar
1/2 cup corn syrup
3 tablespoons butter, melted
1 cup currants or raisins
1/2 cup chopped walnuts
2 teaspoons vinegar
pinch of salt
1/2 teaspoon vanilla extract
One batch of pie crust
Instructions:
-----------------------------------------------------
Preheat oven to 350 degrees Fahrenheit.
Beat the eggs well. Add sugar, syrup, and melted butter and beat again. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers (latter is recommended). Place circles of uncooked pie crust into the pans. Fill the shells 2/3 full and bake until the pastry is light brown, about 20 minutes. For runnier tarts, cook for 15 to 17 minutes.
Additional comments:
-----------------------------------------------------
Recipe yields two dozen tarts of approximately 10,500 calories each.
The tarts should cool before they're eaten. Store in a sealed container at room temperature. Consume within five days, if they last that long. Freezing is OK but may result in loss of flavor.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Copyright 2003 by M. L. Grant.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.