Taffy Tarts
This is a recipe from my maternal grandmother, Alice Reid Wiggins. She and her husband, James (Jim) raised 11 children and farmed near Grenfell, Saskatchewan. I call this recipe “The no-brainer”. N.B. Raisins are not allowed!
This is a recipe from my maternal grandmother, Alice Reid Wiggins. She and her husband, James (Jim) raised 11 children and farmed near Grenfell, Saskatchewan.
I call this recipe “The no-brainer”.
N.B. Raisins are not allowed!
Yield:
20-25 small tartsIngredients
tarts shells (frozen or non-frozen)
2 cups packed brown sugar
1 teaspoon vanilla
2 eggs (3 eggs for firmer filling)
1 tablespoon butter (optional)
Instructions
Pre-heat oven to 400 degrees.
Mix/beat together sugar, vanilla, eggs, butter.
Pour/ladle into tart shells which have been placed upon baking sheet.
Bake about 15 minutes (until crusts are brown and centres puffy).
Eat. Pecans or chocolate chips can be added. NO RAISINS, s.v.p.
