aka vinegar tarts

The following recipe is one that my grandmother always made. I replaced brown sugar with date puree.

Pastry

The following will make enough pastry for 12 medium size tart shells plus enough for a pie shell. (great for quiche)

• 2 1/2 cups flour
• 1 tsp. salt
• 1 cup shortening
• 1 egg
• 1/2 cup water
• 1 tsp. vinegar
• 1 tsp. date sugar or puree (optional)

Combine flour and salt, cut in shortening. I like using my hands to blend shortening into flour but pastry cutter can be used. Mix egg, water, vinegar and sugar/puree (if using) together. Add to flour mixture and work together with hands or fork. Using half of mix, flour work surface and roll out to approx. 1/8″. Cut to fit size of baking tin (muffin pan) that you are using.

FILLING

• 2 eggs
• 1 1/2 cups date puree
• 2 Tbsp. vinegar
• 2 Tbsp. cream (I use coconut milk)
• 1 tsp. salt
• 1 tsp. vanilla
• raisins and/or nut (walnuts or pecans) optional

Blend together first 6 ingredients. This can be done with mixer, blender, magic bullet, immersion blender or by hand with a whisk. If using raisins and or nuts put a few in bottom of each tart shell. Fill shells with mixture and bake for 25 – 30 minutes at 350° F.