Blend dough ingredients with pastry blender.
Add milk to soften as needed.
Should make into 4 small or 2 large balls.
Cover and chill dough overnight.
Cook the prunes in water until soft.
Drain.
Press prunes through wire strainer or pureed in blender.
Add the sugar and mix well.
Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
Split each corner from the top to within 1/2 inch of the center.
Fold one half of each corner to the center-- to form a star or ...
ith half the prune mixture. Fold pastry over prune mixture.
Cut
Mix the dry ingredients together.
Add oleo; mix well. Combine sour cream, eggs and vanilla; add to flour mixture.
Mix until dough is smooth.
Set dough in refrigerator overnight.
Next morning, roll out dough to 1/8-inch thick.
Cut out and fill. Bake at 400\u00b0 for 12 to 15 minutes.
ou favorite yellow cake batter recipe or a box mix and
ours, until set.
Remove tarts from pans and dust with
ut recipe in half and fill with prune filling.
(see recipe#20108
pprox.15-20 minutes.
Tarts will still be bubbling but
In mixer bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt.
Add prune puree.
Beat at low speed to incorporate.
Add orange peel and juice.
Mix on low speed just until dry ingredients are moistened.
Fold in cranberries and nuts.
ot dry.
Fold the prune puree into the egg whites
Mix together flour, baking powder and salt.
Cut in shortening until mixture is size of little peas.
Mix together eggs and sour cream; add to dry ingredients.
Dough will be stiff.
Chill in refrigerator for 1 to 2 hours.
Roll out on a floured surface. Cut with a tart cutter.
Place 1 teaspoon of prune mixture in center of tart.
Cross strips of dough over the center to form a pinwheel or star shaped tart.
Place on ungreased cookie sheet and bake at 400\u00b0 for 10 to 12 minutes.
*For prune puree, use blender or food processor.
Add only enough water to prunes to make puree.
onger if you prefer crisper tarts.
Combine lemon rind, lemon juice and sugar in top of double boiler.
Add butter.
Heat over boiling water, stirring until butter is melted.
Stir in beaten eggs.
Continue cooking, stirring constantly until the mixture is thick enough to pile slightly (about 15 minutes).
Spoon filling into cooled tarts.
ruffled edge.
Bake tarts at 425\u00b0 F for
ot to burn.
For Prune Filling Place the prunes in
Cover prunes with water.
Cover and simmer until tender; do not sweeten.
Drain, saving 2/3 cup liquid.
Add water if necessary.
Pit and chop prunes.
Sift together dry ingredients. Add prune liquid and oil.
Mix to blend and then beat vigorously 2 minutes.
Add eggs; beat 1 minute longer.
Stir in prunes and pour into greased and floured 13 x 9-inch pan.
Sprinkle with crumb top, then nuts and bake at 350\u00b0 for 45 minutes.
Serve warm.
Heat oven to 350\u00b0.
Coat 8 inch square baking pan with vegetable cooking spray, set aside.
In mixer bowl beat milk and prune puree to blend thoroughly; add flour, sugar, 2 tablespoons of cocoa, baking powder and salt.
Beat just to blend thoroughly. Spread evenly in pan.
In small bowl,
mix brown sugar and the remaining 1/4 c. cocoa powder.
Sprinkle evenly over top.
Bake in center of oven about 45 minutes until cake is springy to the touch.
Cool 15 minutes on rack.
sing any unsweetened buttery crust recipe to produce a crisp crust
Heat oven to 350\u00b0.
Coat an 8-inch square baking pan with vegetable cooking spray; set aside.
In mixer bowl, beat milk and Prune Puree to blend thoroughly.
Add flour, sugar, 2 tablespoons of cocoa, baking powder and salt.
Beat just to blend thoroughly. Spread evenly in pan.
Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.