|Tarts: Savoury and Sweet|
|by Maxine Clark|
Photographed step-by-step, this book features foolproof methods for making all the different types of pastry for sweet tarts and savoury tarts.
Results 1 - 10 of 69 for butter tarts no egg
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Cream egg, sugar, salt, butter, milk and vanilla. Beat thoroughly. Line tart tins with pastry ... bit more than half full. Bake at 375°F for 30 minutes.
Put first 5 ... of the bread on the bottom, pour the mixture of milk and egg over it, followed by the brown sugar mixture. Bake at 350°F 30-35 minutes.
Mix in order. Put in unbaked pastry shells. Cook at 425°F for 5 minutes then cook at 325°F for 10 minutes. . BRADY
Cover raisins with hot water for 5 minutes; drain. Add sugar, mix and add well beaten egg, butter and vanilla. Pour into tart shells. Serves about 12.
Beat eggs lightly then add ... Add juice and butter. Pour into ... put into pre-cooked tart shells and a marshmallow on top and put under broiler until brown.
Cream the butter; add sugar and mix thoroughly. Add eggs, well beaten, raisins and vanilla. Line tart tins with pastry. ... Makes 1 dozen medium sized tarts.
Cream butter and sugar together, add eggs and currants. Line tart pans with pastry ... 400 degree oven, until pastry is slightly brown. Watch carefully!
Make 5 scoops ... applesauce mixture into tart shells. Center a ... in freezer. Beat egg whites and cream ... is glossy. Remove tarts from freezer; completely ... this point, for no longer than 24 ... golden brown.) Serves 5.
Put first 6 ... or graham cracker tart shells. Bake at 350 degrees 20-25 minutes. Note: 1 double pie crust recipe makes about 14-16 tarts. Use cupcake tins.
Mix first 6 ... pan over heat. Cool and mix with the egg. Pour into unbaked tart shells. Bake quickly at 450 degrees for 10 to 12 minutes. Makes 1 dozen.
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