Currant-Pecan Tarts Amish Cooking Dessert Recipes

Cut the butter into the flour. Combine the egg yolk with the sour cream and blend into the flour mixture. Chilll the dough overnight. It will seem very sticky, but will be ready to work in the morning. Roll the dough very thin on a floured surface and cut into circles slightly larger than a muffin cup. Press into greased cups. Fill 1/3 full with the tart mixture. Bake in a preheated 400° F. oven for 10 to 12 minutes. Don't overbake. Cool on racks. This is equally good as a pie.

Makes 12 tarts

Sour Cream Pastry:
1 cup butter
2 cups flour
1 egg yolk
1/2 cup sour cream

Tart Mixture:
2 Tbs butter, melted
1 cup brown sugar
1½ cups currants or raisins
1 to 2 eggs, beaten
1 teaspoon vanilla
1 cup chopped pecans
2 Tbs milk

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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