I thought I would start cooking on a certain day and have a funny name for it, What's Cooking Wednesday, That's Delicious Thursday, but heck I can't even always choose a special day for other things, remember Technique Tuesday? Ha!! So it will be random just like everything else…I like to keep you guessing…ha!
I mentioned a while ago that I wanted to make tarts cause I have Granny's old tart mold things. I can't find the post I talked about it but I know I did.
These are my precious tart molds that were Granny's. If they could only talk, they sure were well used and loved. They are one of my treasures.
So the other day I got all my ingredients out and made them. The recipe for the tarts is from my Aunt Thelma, here is a picture of her and I. I think it was the day I was Christened because there was a few pictures of different people holding me in the same outfit. So that is what I am going with unless when Mum reads my blog and corrects me.
I remember Aunt Thelma as being such a sweet and kind lady and boy could she bake. I can't remember how old I was when she passed away but I was old enough to have the memory of her funeral and I think it might have been the first funeral I ever went to. I just remember thinking that she would never bake her chocolate chip cookies again, and that made me start to cry. Isn't that a funny memory to have?
Anyway back to the baking…
I'm being all professional like and laying out my ingredients.
Before I could make Aunt Thelma's tarts I had to make the pastry, and this is Granny's recipe. I put the softened shortening into the flour and used the pastry blender dealie to get it to course meal consistency, if you don't have a pastry blender you can use two knives and just keep cutting into the flour and shortening.
This is what you want it to look like. Then you will add the cold water. I put ice cubes and water in a dish and let it get really cold till I need it.
This is after adding the cold water, and mixing it up.
We have a tile counter so I have to use this old plastic thing to roll my dough out on, if anyone has a different idea, let me know…this thing has seen better days. Roll the dough out with the rolling pin and you'll need to flour it so the dough does not stick.
After I rolled it out I used this nut chopper/biscuit cutter thing…we got it for our wedding almost 27 years ago, our Anniversary is in a few days. The shape was pretty close to the tart mold and then I just pushed the dough around to fill the mold.
I have 15 molds so that is how many I did. I had some of the dough left over so I did what Granny always did, she flattened it out added cinnamon and sugar and baked it.
Granny's was better, I might have needed to make the dough thinner and more sugar and cinnamon, maybe butter it more? Will have to ask her.
So then it was on to making the tart filling.
That was quick, basically just adding the ingredients together, and then spooning it into the tart shells.
There they are all ready to go into the oven. Please tell me your cookie sheets look as bad as mine. I was not sure if I was to put them on the cookie sheet to cook, cause really would I put each one individually on the oven rack? Anyone? Beuhller? Betty Crocker?
It doesn't take long for me to have a mess on the counter, just like when I am stamping…ha!
All done! Yum, don't you wish you had a scratch and sniff computer screen? It took longer to cook then the recipe said but I am not sure if it is cause of the cookie sheet, I was trying to get the tart shells to brown up and they never really did. Next time I won't cook them as long. They were not burned but I seem to remember Granny's being runnier (that is where I will adjust the butter).
Of course I had to have one right away…here's something you probably didn't know about me. I eat my tarts with a spoon. I like to eat the inside first and then the pastry last. That is why there is a spoon on the plate. I also had my glass of milk in my fun glass from cruise. It says +one, so it is not pictured, but I ate another tart after this one…ha!
Even the guys were happy when they got home from work.
Maybe I should tell you the recipe now eh?
Granny's Pastry – (this is what I use for pies too)
1 3/4 cups flour
3/4 tsp. salt
3/4 cups lard or shortening ( I use shortening)
4 -5 tablespoons cold water – I always do 4 and then mix it up and decide if I need to add more.
Mix the flour and salt together in a bowl, with a pastry blender cut in the shortening until the consistency of course meal with a few larger pieces. Add the water, one tablespoon at a time until dough clings together and cleans easily from the bowl. Chill until ready to use. Roll it out on a floured surface with a floured rolling pin. (if you use this recipe for pies it says it will make two crusts, but I must make my crust too thick cause I get one with some left over.)
Aunt Thelma's Tarts
1 cup brown sugar
2 well beaten eggs
some butter softened, about the size of an egg – (yes that is how the recipe is written), I used 3 tbsp, but I think it should have been 4 tbsp.
1 tsp. vanilla
1/3 cup coconut
a few chopped walnuts or pecans
tart pastry shells
Mix well and put into tart shells. Bake in 400 degree oven for 10-12 minutes, may take longer as dough in middle tends to take longer to cook. May have to eat one to get it right…ha!
Let me know if you try them. I hope they make you smile. Maybe my Aunt Thelma will be watching over you. I like to think she was when I was baking them.
Well this post has been long enough, you are probably like ready for me to shut up…so I will.
Have an awesome Friday and thanks for stopping in each day, I appreciate it so very much! Mwah!
Bette S says
Enjoyed your story about the tarts, especially the left over dough. My Mom used to do that too, roll it out thin and put sugar and cinnamon on it and bake. Was the best part of the pie crust! I use the same pie recipe. Will have to try your tart recipe – sounds/looks good!
smellacomputer is an awesome idea and it made me hungry to see your tarts and the boys eating them….i'll have to try it only i dont have tart thingies…..must check out the antique stores….
thanks for sharing!!
Jacqui Lines says
OH my gosh you shared the top secret recipe…now we have so secrets!!!
they look good.
I might just have to make some this weekend if I have time.
I might be buying my little tart shells though – I don't have any cool little tart dealie bobs like you do!
ellen a says
I've never met you personnaly but I thinkk we grew up in the same area. I loved to see your recipe has NUTS in butter tarts. I don't know where the raisins snuck in but butter tarts to me are only butter tarts if they have nuts (walnuts or pecans) in them. Enjoy your blog ellen a (cdn)
Dee in N.H. says
Awesome picture of you and your Aunt!! I am so not a baker so you can just send me some and I will tell you if they are good or not….LOL!!
Pat S. says
I don't think I would call your countertop a mess — you should see my kitchen when I get into the baking mode!!! (and those cookie sheets look GOOD in comparison!) I'll have to try the recipe-sometime when I'm here all by myself (smile)…
Pinky Roth says
Di, your recipe for your aunt's tarts sounds wonderful! My MIL who passed away in 1995, made her pecan pies very similiar to this. She never put karo syrup in hers. She used 2 eggs, 1 cup of sugar, vanilla, pinch of salt, 3/4 stick of butter and a cup of chopped pecans. She called it "New Orleans style" pecan pie. She was born and raised in New Orleans. It is so good, so I know those tarts are devine!
I have the same tart pans as you. They were my moms and we made tarts all the time. The only difference was that we used pie filling or pudding for them. When you do that, you bake the tart shell then fill. YUMMM. We would put the pie filling in about an hour before serving and the "instant" pudding a couple of hours before and then top with whipped cream.
You can roll your dough out in between two pieces of wax paper, no extra flour needed when you do it this way.
We never rolled the dough out. We made small balls of dough, placed one in the tin, and then worked it up to the edges with our fingers. Then the excess you could push right off as the edge acted as a cutter. Also just used water that was in the fridge overnight rather than chilling it with ice.
Lots of fun memories. Thank you for sharing your recipe too.
Too funny! I just used my pastry mat that is exactly like yours and same exact biscuit cutter to make buttermilk biscuits. My tart pans are smaller, though, and I've never tried tarts with coconut–sounds extra yummy! You make nostalgia cool!
aww.. sweet story and can't wait to try the recipe… after I buy some tart thingys!
Maybe they would've browned better if you baked them half at a time? Not so crowded on the sheet? IMHO Where's the whipped cream?
I am going to try your tarts, they sound delicious! I will use muffin tins as I don't have tart pans. Your story brought back memories of when I was small and my Mother would use the extra dough to roll out and spread with butter and put either cinnamon and sugar in and roll up – or sometimes she would mix in cocoa and sugar and sprinkle over the buttered dough and roll up and bake, yummy! I am going to have to bake up some memories with my grandkids!!
Susan Z says
I was just in Louisville KY where they have a famous pie that sounds similar to your tarts. The filling looks the same but it has chopped walnuts and chocolate chips in it instead of the coconut. Its a type of Chess pie.