Pineapple Tarte

Ingredients

• 1 stick butter
• 36 Graham cracker crumbs
• 1 c. sugar
• 2 tsp. baking powder
• 2 egg yolks, beaten
• 1 c. walnuts or pecans
• 1 c. milk
• 1 tsp. vanilla
• 2 egg whites, beaten

Method

1. 1

   Cream butter and sugar, add egg yolks, add milk along with Graham crackers, add baking powder, vanilla and nuts.

2. 2

   Fold in stiffly beaten egg whites.

3. 3

   Fill cup cake pan 2/3 full, use paper cup inserts if desired.

4. 4

   Bake 15 minutes to 20 minutes at 400 degrees.

5. 5

   Icing: Cook slowly for 10 minutes 1 cup sugar, 1 small can crushed pineapple.

6. 6

   Pour 1 teaspoon of syrup on each tart.

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 13. The excerpt below is the record exactly as published.

PINEAPPLE TARTE Mrs. Audrey Johnson 1 stick butter 36 Graham cracker crumbs 1 c. sugar 2 tsp. baking powder 2 egg yolks, beaten 1 c. walnuts or pecans 1 c. milk 1 tsp. vanilla 2 egg whites, beaten

Cook this with the app: pantry check, scaling, and the assistant.