It's just too easy to by them by the pkg of 50, but I fill and bake then
fill the freezer. Here are my favorites:
* Exported from MasterCook *
BUTTER TARTS
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Tarts
Amount Measure Ingredient -- Preparation Method
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1 c currants or raisins
1 c brown sugar
2 eggs, slightly beaten
1/4 c melted butter
1 tsp vanilla
1 tbsp corn syrup
15 large ready made tart shells
Have pastry or tart shells ready. 15 large tart shells for 24 small ones. Combine filling ingredients and spoon into shells. Bake in preheated oven 350 deg. for 15 - 20 min. until pastry is golden. Don't over cook......Wonderful!
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NOTES : Use only 1 egg if you like a syrupy filling!
* Exported from MasterCook *
Coconut Jam Tarts
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Tarts
Amount Measure Ingredient -- Preparation Method
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15 reg. sized frozen tart shells
1/2 c softened margarine
1/2 c sugar
2 eggs -- beaten
1 c coconut
1 tsp vanilla
1/4 c raspberry jam
Set the tart shells on a cookie sheet. Pre heat oven to 350 deg. Mix together in order everything except the jam. Spoon 1/2 tsp. of the raspberry jam into the bottom of each tart shell. Cover with the coconut mixture, dividing evenly between the tarts. Bake until golden.
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NOTES : Tastey, attractive and freeze well, make ahead for entertaining or lunch time treats.
The following I haven't tried yet, just found these recipes the other day.
* Exported from MasterCook *
CUSTARD TARTS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tarts
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Tart Pastry:
1/4 c. butter
1/4 c. lard
1 egg
4 Tbsp. sugar
2 c. all-purpose flour, sifted
Cream butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. Work quickly with your hands to
gather dough into a ball. Knead lightly so the mixture adheres. Chill while you make the filling.
Filling:
2 whole extra large eggs
3 extra large egg yolks
1 c. whole milk
1/2 c. half and half
3/4 c. sugar
Be sure all ingredients are at room temperature. Beat whole eggs with egg yolks well at low speed. Do not overbeat. Add sugar, then milk and half and half. Let mixture rest 10 to 15 minutes. Skim off all the foam from mixture.
Assembling: Separate dough into 24 balls. Press each into a 2 1/2-inch tart shell. Fill tart shell almost to top.
Preheat oven to 300 degrees. Bake for 45 minutes. Cool for 10 to 15 minutes. To loosen, insert toothpick along the sides.
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NOTES : I've been looking for a recipe for years like one from a bakery in the 60's.
* Exported from MasterCook *
LEMON SOUR CREAM RASPBERRY TARTS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit - Berries
Tarts
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
2 c. canned or bulk lemon pie filling
1 c. sour cream
1 (10 oz.) pkg. frozen
raspberries, thawed
2 Tbsp. sugar
1 Tbsp. cornstarch
10 baked tart shells
Stir together pie filling and sour cream; chill. Drain raspberries, reserving 2/3 cup syrup. Mix sugar and corn-
starch in small saucepan; gradually stir in reserved syrup. Cook and stir until mixture thickens and boils; remove from heat and chill. Fill tarts with lemon mixture; top with a few raspberries. Spoon about 1 tablespoon glaze over each.
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NOTES : Easy to assemble, tasty and showy.
* Exported from MasterCook *
Maids of Honor Tarts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies, Tarts And Pastry
Amount Measure Ingredient -- Preparation Method
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1 c. cottage cheese
1 c. light cream or milk
4 egg yolk
2 egg whites
1/2 c. sugar
1/2 c. ground almonds
1/4 c. marg. or butter melted
2 Tbsp brandy
1 1/2 tsp finely shredded lemon
peel
Tart shells
For filling, in blender combine cottage cheese and 1/4 c. of the cream, blend until smooth; stopping occasionally and pushing the mixture down the side. Add remaining cream and egg yolks, whites and sugar. Cover and blend until smooth. Stir in almond, butter, brandy and lemon peel. Line tart pans with pastry (24). Bake in a preheated oven for 12 min*., until slightly golden THEN add the filling and bake 15 - 20 min. more until centers are set. Cool on wire rack. Top each tart with a dollop of red jam, if desired. (bhg) *try one only with way to see if the works, I think this may overcook the tart shells.ds
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NOTES : An old southern recipe!
