Butter Tarts II

Name: Butter Tarts II
Yield: 24-30 tarts
Ingredients: 2 1/2 cups dates, chopped; 2 1/2 cups raisins; 1 cup currants; 1 cup walnuts, chopped; 3 1/2 cups brown sugar; 2 1/2 cups white sugar; 1 teaspoon cinnamon; 1 teaspoon allspice; 2 teaspoons vanilla; 1/2 teaspoon nutmeg; 1 teaspoon salt; 3 cups butter; 10 eggs

Submitted by Tonkcats

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Ingredients:: 13
Yields:: 24-30 tarts

ingredients

2 ¹⁄₂ cups dates, chopped
2 ¹⁄₂ cups raisins
1 cup currants
1 cup walnuts, chopped
3 ¹⁄₂ cups brown sugar
2 ¹⁄₂ cups white sugar
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons vanilla
¹⁄₂ teaspoon nutmeg
1 teaspoon salt
3 cups butter
10 eggs

directions

Melt butter and pour over sugar.
Beat well.
Beat egg yolks and mix with all ingredients.
Beat egg whites and fold in last. Line miniature muffin pans (or use regular ones) with rich pie crust. Put filling in and bake at 350 degrees for 35 min- utes.
(I always halve this recipe and it makes a lot of Butter Tarts.)
BUTTER TARTS Pastry For Tarts: 5 cup flour 1 tsp. salt 1 Tbsp sugar 1 tsp. baking powder 2 cup shortening 1 egg 1 Tbsp vinegar 1 tsp. vanilla
Mix dry ingredients; add shortening and mix well.
Beat the egg in a measuring cup; add enough lukewarm water to make 3/4 cup liquid.
Add vanilla and vinegar to this liquid, then mi x into flour, shortening mixture. Treat as pie crust. Cut into circles and place in muffin tins.
Fill with: 2 eggs 2 Tbsp vinegar 1 tsp. vanilla 2 cup brown sugar (pack) 1 1/2 cup raisins 1/2 cup melted margarine
Beat eggs in bowl.
Add brown sugar, vinegar and vanilla.
Stir in melted butter and raisins.
Pour in shells about 1/2 full.
Bake in 350 degrees oven for 15 to 18 minutes.
Makes about 24 to 30 tarts.