"Tiamo" is a new member of our Kitchen Round Table and sent me this recipe just last week. It's certainly yummy enough to be on my Thanksgiving menu, and I hope on yours, too! Thanks, Tiamo!!
Yields about 48 tarts
Prep.Time: 40 minutes + 30 minutes baking
3/4 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup milk
1/2 cup butter or margarine -- melted
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 cup raisins
1 cup chopped nuts
1 cup coconut
Marinated cherry halves
DOUGH; In a mixing bowl, cream the butter or margarine, sugar and vanilla. Combine flour and salt; add to butter mixture; mix well. Add milk; mix until just combined. Wrap dough in pastic wrap and let rest in refrigerator 30 minutes.
FILLING: Meanwhile, preheat oven to 350 degrees. In a mixing bowl, combine butter or margarine, brown sugar, eggs, and vanilla until smooth. Fold in rasins, nuts and coconut. Unwrap dough; pinch off balls of dough about the size of a walnut. Press balls into small circles and press into the bottom and sides of small muffin tins to make small tarts. Fill each tart with about 1 teaspoon of the filling; top with half a cherry.
Bake 30 minmutes; cool slightly in the pan and remove tarts to a wire rack to cool completely.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved