Tuesday, August 24, 2010
butter tarts and fall :)
So the freezer is filling up with produce and herbs from my garden. Whole tomatoes waiting to be used in soup,stews, tomato paste and pizza sauce. Basil leaves in zip lock bags with just enough olive oil to coat them and prevent them from turning brown. Parsley leaves, again in zip bags but no oil, to use in soups and stocks etc over the winter. And lets not forget the pile of pesto. I freeze it in large 'plops' then place in zip bags to easily get just the amount needed. And now butter tarts. That can only mean one thing. Fall is fast approaching :)
I love summer, but mostly because it means fall is up next.
Growing up my mom was always baking something. For me, baking is just the means to the end.....yummy treats! So, yes, I "cheat" and buy tender flake tart shells.
Hope you enjoy these very easy to prepare butter tarts
12 (2 inch) unbaked tart shells
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/4 cup shortening
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup raisins
1.Preheat oven to 400 degrees F (200 degrees C).
2.Arrange tart shells on a baking sheet. Distribute raisins evenly into shells.
In a large bowl, combine brown sugar, corn syrup, shortening, egg, vanilla and salt. Mix until smooth, and pour over raisins in shells.
3.Bake in preheated oven for 10-12 minutes or until done.
Be careful not to over bake. They should jiggle when you shake 'em......*GRIN* the butter tarts I mean.