Chess Tarts

By Karen Tarr
March 12, 2011
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Chess Tarts

Author Notes: This recipe is from my mother-in-law, who was from England, but moved to the US in 1927 and settled in Washington, Pa. She had lived for a short time in Canada, went back to England and came back to stay, marry and raise a family. Karen Tarr

Makes: 12-16 tarts

  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup walnuts
  • 1 cup raisins
  • 2 eggs
  • 1 teaspoon vanilla
  1. Using your favorite pie crust recipe, cut the rolled crust into rounds to fit greased cupcake pans.
  2. Cream butter, sugar until creamy, then add eggs. Add vanilla, fold in nuts and raisins. Spoon mixture into crust, half full.
  3. Bake in oven 350 degree for 25 to 30 minutes, checking to make sure they don't burn. Cool on rack.

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