Re: Request: Mini Tart Fillings

Chess Tarts:

Use 48 unbaked miniature tart shells.

2 cups sugar
4 eggs
1/2 cup butter
1/2 cup cream
1 Tablespoon vinegar
1 teaspoon vanilla

Beat the eggs until light. Add the other ingredients. Pour into unbaked tart
shells. Bake at 350 degrees for 15-20 minutes or until the filling sets.

I also have a recipe for peach tarts but the dough recipe is just a little different than yours. It includes sugar and lemon juice.

PEACH TARTS:

Dough recipe
3 oz cream cheese, at rm temperature
1 stick butter, at rm temperature
3 Tablespoons sugar
1 teaspoon lemon juice
1 1/2 cups flour

Cream together the cream cheese, butter, sugar, and lemon juice until the mixture is fluffy. Gradually add the flour, stirring after each addition, to make a soft dough. Refrigerate for 30 minutes. Preheat the oven to 375 degrees. Make 24 1-inch balls and press into miniature muffin tins. Bake for
10 minutes, lightly press down the center of each pastry cup and continue baking until light brown about 10 more minutes. Cool.

Peach filling:
Use the above 24 baked miniature tarts

4 Tablespoons plus 3 Tablespoons sugar
4 Tablespoons cornstarch
2 cups pureed peaches
3/4 cup chopped pecans
1 Tablespoon butter

In a medium-size saucepan combine the 4 Tablespoons of sugar and the cornstarch.
Add the 3 Tablespoons of sugar to the pureed peaches and gradually add the peaches to the sugar and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly. Add the pecans and cook until the mixture has thickened, about 5 minutes. Remove from heat and stir in the butter. Cool slightly and spoon into the baked tart shells.

Sandy, thanks for sharing your miniature tart recipes. I will be making some (or maybe all) of them for the holidays, too.