Some Tarts, of Sorts

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There was a day a couple weeks ago where it was absolutely pouring out and it was a super-depressing, totally un-summery day.

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So I went grocery shopping and found that fresh figs were on sale, as well as some reasonably local strawberries. So of course I bought a whole bunch.

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And then I had to figure out what to do with all this gorgeous fruit.

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But I had some puff pastry and some good ol’ custard-in-a-can. So let’s make a tart — or two!

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So I sliced up all the figs and strawberries, nice and thin, about 1/4″ thick.

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And then I drooled a little bit, because look at all that awesomeness.

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I’ve never baked with canned custard before, so I wasn’t sure if it would solidify after cooking. Just to be on the safe side, I decided to beat one whole egg into the custard for insurance.

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I also spilled a few drops of Grand Marnier orange liqueur in there and it tasted amazing already.

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I created a quick glaze by mixing some honey with some egg white I had sitting in the fridge.

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Then I preheated the oven to 375°F and rolled out my two sheets of pastry onto parchment paper.

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I added a few spoonfuls of my custard mix and smoothed it out with the back of a spoon. Not too much – you don’t want it spilling everywhere once it heats up.

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Then I laid out the fruit. This one was all fig.

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This one I alternated fig and strawberry.

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Then I took a silicone brush and smoothed the egg white glaze over the fruit. I shoved those in the oven, one at a time, for about 25 minutes. Keep an eye on them to make sure the glaze and the custard aren’t burning.

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Let those puppies cool almost completely before cutting them up.

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I still had some glaze and strawberries and custard left, and there was a cup of that delightful rhubarb curd I made earlier. What should I do?

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I decided to whip together a wee bit of shortbread (butter, sugar, flour), which I pressed into a pan and baked at 375°F for 15 minutes.

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Then I mixed that gorgeous curd into the custard I had left over.

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Poured it into the pan on top of the shortbread.

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Then lined it with the strawberry slices.

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Glazed it with what was leftover.

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And then I baked it for about half an hour. It’s kind of like a rudimentary flan. It was so tasty!

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And so was the tart!

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Spy Tarts

Secret AGENT Tarts, Secret AGENT Tarts, he’s givin’ you a number, and takin’ AWAY your name …

Baking is much more exciting if your recipes come from a spy, like this one did.

I have a friend who works for CSIS, which is the Canadian equivalent of the CIA (likewise, our RCMP is the FBI).  And like all good spies, he is multi-talented, and thus has a very good recipe for butter pecan tarts. Or butter tarts.  Or raisin tarts.  Or whatever you call them.  I call them SPY TARTS.  I had to call him at work to get this recipe.  Espionage was involved.

(I also applied to work at CSIS a few years ago, and after a very entertaining 3-hour interview, both CSIS and I decided we wouldn’t be a good fit, though I’m sure they kept that file on me somewhere.  I must be too awesome to be a spy.)

So here is your top-secret recipe.  It’s top secret because it’s super easy.

At some point I will expand my repertoire to include pastry, but at the moment you will just have to be satisfied with pre-made Tenderflake tartlet shells.  This recipe makes 12 3″ tarts.

Preheat your oven to 425°F.

Gather together the following:

1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup shortening
1 egg
1 teaspoon vanilla
3/4 cup raisins
Divide the raisins evenly among the 12 pre-made shells and place them on a baking sheet.
Mix all the other ingredients together in a bowl.
Fill each shell 3/4 full.
If you have mixture left over do not be tempted to overfill your cups, as they will bubble and get everywhere.
Bake on the bottom rack of your oven for 12-15 minutes.  Be careful not to overbake.  Of course if you underbake then they will stay runny. 
Remove from oven.  They should be all foamy and bubbling and the crust should be a nice brown.  Place a pecan half on top of each tart and allow to cool and solidify.  The reason I put the pecans on after they are cooked is I find that the pecans tend to burn if you do it before cooking.
EAT!