These tarts never stayed around long enough to be dessert after dinner. They always fell apart in our lunch boxes, but they still tasted fantastic.
2 Tbsp butter softened
1 cup B Sugar
1 beaten egg
1 tsp vanilla
1/2 cup raisins washed
1/2 cup chopped walnuts, pecans, dates or currants
3 Tbsp corn syrup or maple syrup
- Cream together butter and B sugar.
- Combine with the beaten egg, vanilla, raisins and nuts.
- Add corn syrup and stir till blended
- Fill unbaked tart shells about 2/3 full
- Bake 12 minutes at 425F. Do not over bake
Sour Cream Raisin Pie
This was our favourite as kids and you can see why. Very sweet and creamy. A little fiddly to make, but very yummy.
1 cup raisins boiled until nearly dry
1 cup of sugar
2 egg yolks (separated from whites-keep whites)
1 tsp cinnamon
1 cup of sour cream (mom used cream soured straight from the Jersey cow, but you will have to settle for the carton these days)
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
- Combine all ingredients and cook in a double boiler until thick You don't want to use direct heat as the eggs will cook too fast and curdle.
- Stir constantly.
- Pour into a cooked pie shell
- Top with meringue made with the egg whites
- Brown under broiler.
