I'm devoting the month of FEBRUARY to tried-and-true favorite recipes of mine that could be used for a special meal, fun treats for the family to make together, or simple recipes that can be made and shared with your favorite "Valentine's."
This simple pastry recipe for TARTS is an old favorite of mine. The dough works up quickly. It can be stored for up to two weeks in the refrigerator (let sit at room temperature for an hour before molding); they can be baked, then stored in a cool place for up to a month, or they also freeze well. Fill with your choice of homemade or boxed pudding and pie fillings, or fresh fruit or canned pie fillings. A dollop of whipped cream, or set under the broiler for a few minutes with meringue on top makes them extra special. My favorites are banana cream, lemon meringue, chocolate, fresh peach and strawberry, and cherry, which all taste like little miniature pies. We made and served the banana cream, chocolate cream and fresh peach at my daughter's wedding reception; they were certainly a big hit! And, the shells were made far in advance, with no taste deterioration at all. I also like vanilla pudding with fresh fruit. The pictures show just a few of the things you can do with strawberries and other assorted fruits!
TARTS
1 lb. Blue Bonnet Margarine, melted
1 1/2 cups sugar
4 eggs, beaten
5 1/2 cups sugar
Cream sugar and margarine. Add beaten eggs, and mix well. Add flour, a cup at a time, and blend until you have a soft dough. Press into tart shells. Bake at 350 degrees for 10-12 minutes, placing as many as you can on a big baking sheet. Cool and pop out of shells. Fill with desired puddings, creams or fruit fillings. Top with whipped cream, meringue (place under the broiler until lightly browned), or fruit. Store any leftovers in the refrigerator.
EASY VANILLA FILLING FOR TARTS
2 3-oz. pkgs instant vanilla pudding
1 8-oz. cool whip
2 1/2 cups milk
1 teaspoon vanilla
Mix the milk with the pudding mixes. Add vanilla. Fold in cool whip.
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