My additions & changes you'll find in ().
1 & 1/3 cup raisins: chopped fine (put in small chopper or chop finely). COVER with boiling water- stir once in awhile until cooled.
(I just cover/soak mine in Brandy overnight in a plastic container that I shake up once in a while!! & skip the boiling water)
Melt 2/3 cup butter & set aside. Allow it to cool, covered, to room temperature.
Take out your eggs & allow them to come to room temperature.
(Kind of important as you don't want your eggs to cook or your butter to begin to harden. Been there, done that!)
(Finely chop the walnuts.)
Drain your raisins (or cranberries - save excess brandy for another day. As we don't drink the stuff, I just pour it back into the bottle till next time.)
Take out two large baking sheets. Line with tin foil (to catch any spills as they will bake onto your pan & create more work if not.)
Quickly place frozen tart shells (in their individual foil plates) on the sheets. I do 3x5 rows on each sheet. (I say quickly as they're easily damaged when separating if they start to thaw.). My mother would spend hours making & cutting out her own pastry. She has tried these pre-made shells & could not taste a difference. I keep them in my freezer year-round so I can make tarts on a whim!)
(I evenly distribute my chopped walnuts among the tart shells.)
Evenly divide the drained raisins (cranberries) among the tart shells.
Beat 4 eggs, add 1 cup brown sugar, & 2 tsp vanilla. Add this to your 2/3 cup melted butter. (Oh the number of times I've forgotten an ingredient & have had to divide by 30!!! All yummy in the tummy in the end, though!)
Pour evenly over the tarts.
Oven 450' for 8 Minutes then
350' for 10 Minutes. At this point, as my oven does not bake evenly, I rotate & turn the sheets & add 5-8 or so more minutes.
Watch them at this point for doneness. You can tell by the darkening of the tart shell. Too light a shell will lose it's bottom as it will be undercooked. I generally prefer lighter pastry myself, but with these tarts, the darker shade doesn't detract from the taste & the bottom is then cooked.
All my tips are above. If this thing calculates caloric info, it will not be accurate because I wrote out the recipe as my mother made it with my changes in the instructions. I've input my changes into the Lose It app & it calculates 211 calories per tart, so go easy! I freeze my tarts & pull out 1-2 for dessert when I know I can spare the calories. I prefer to eat mine when they're cold.
I apologize for any errors or typos. An iPad isn't the easiest way to do this. All the best & happy tart making!
Also, I've found the timing & temperatures work well with my mincemeat & pumpkin tarts creating a great pastry & properly cooked filling.
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 42 (42%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 35.7mg||11 %|
|Sodium 41.4mg||1 %|
|Potassium 29mg||1 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.5g|
|Protein 0.8g||1 %|
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Calories per serving: 101
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