The Peckish Moon is a virtual recipe box! A place to store all the recipes I have created. I hope you enjoy them and if you make any of them please leave a comment and tell me what you think!

Monday, January 6, 2014

Butter Tarts

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


1.     Preheat oven 350° 
2.     Beat eggs. 
3.     Add sugar, syrup, and melted butter and beat again.  
4.     Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.  
5.     Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers  
6.     Place circles of uncooked pie crust into the pans.  
7.     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.)

Makes 24 tarts 

Grandma's Hot Water Pie Crust

1 cup shortening
1 large teaspoon margarine
3/4 cup boiling water
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt


1. Mix up the shortening, margarine, and water until creamy.

2. While it's still creamy and not yet cold, sift in the flour, baking powder, and salt. Mix until a dough forms. (Try not to knead it while forming it into a large ball.) 3. Separate the dough into two equal balls for easier rolling; (each portion will yield a single 9-inch pie crust or one dozen small tart shells.) 4. Chill the dough before rolling it out, but not overnight (depending on your fridge, 20 to 40 minutes). 

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