For your recipe this week, I was feeling a little bit Fall-ish… so I made Butter Tarts. Not the ones in the little shells, because we can’t get the shells here… and think of the work in a hot kitchen. NO THANK YOU.
And if I can bake in THIS TEMP (see photo below)… there is no reason for folks not to cook. LOL!
So, I made them into squares… same goodness, only easier for me and YOU if you make them. Here in Mexico, you will find the corn syrup in the baby food section. For those of you young ones, mothers used to use whole milk and corn syrup for the formula for babies… and that is where you’ll still find it… not in the cooking section of any store I’ve been in.
I hope you enjoy them.
Butter Tarts without Cornstarch
Original Recipe Yield: 2 dozen
1 1/2 cups packed brown sugar
1/2 cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2-inch) unbaked tart shells
1) Preheat oven to 325 degrees F (170 degrees C).
2) Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
3) Pour the batter into tart shells, no more than half full. Bake for 20-25 minutes. Watch carefully! they’ll burn quickly.
The filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.
Yes, the outdoor temperature gauge really did read 54.9 C (130.82 F) while I was baking!
by Ellaine Spivak
Now it’s your turn! Email us your favorite Mexican-inspired recipes and we’ll feature them in an upcoming issue of our newsletter and blog. Please include 1-2 photos (at least 500 pixels wide). Send them to Allyson@JaltembaBayLife.com