Tag Archives: Branbury tarts

A Call for Entries

20 Friday Mar 2015

Posted by in Baking, Food, Photography, Recipes

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Branbury Tarts

 

I am beginning TWO new projects within my blog: 

1: An art project of me wearing the same dress in every photo. (I’ll explain the meaning in a later post)

and……

2: A continuation of my baked goods project, but with other people’s mother’s or grandmother’s recipes. So! If you have a special baked good you would like to share, please send it to me with perhaps why it’s special. I will attempt to make and photograph it and upload it to the blog. Also, if you want to include a photo of your loved one, I’ll include it in the post, as well.

Please send all info to: photosandmigraines@hotmail.com

(By sending me the recipe and/or photos, you agree to have me upload them to my blog. However, if you change your mind later, I will happily take them down when requested.)

Thank you in advance. This project has meant a lot to me with my attempt to help keep the memory of my great grandmother alive. I hope I can do the same for you if you are interested.

Branbury Tarts Reprised

This is the second time I’ve included this recipe, but I felt the photos were not so hot the first time. The goal is to become a better baker, as well as a better photographer. Plus, if you missed it the first time, you’ll be glad you saw it here. These are GOOD!

Branbury Tarts

3 sticks butter
1 cup sugar
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
3 3/4 cups flour (I used all purpose)
Strawberry preserves ( I used raspberry preserves)
Pecan halves (I used sliced almonds)

Cream butter and sugar. Add egg yolks, salt, vanilla and flour. Mix well. Form into balls the size of walnuts and place on cookie sheet. Dent each ball in the center. Fill dents with small preserves. Top each with a pecan (or several almond slices) and bake in a slow oven 325 degrees until brown.

Tip: it takes about 25 to 30 minutes. Remove from oven when the bottoms of the tarts begin to get crispy brown.

Holding a photo of my grandmother while sitting in her mother's chair.

Holding a photo of my grandmother while sitting in her mother’s chair.

This new art project will primarily be in black and white; however, this photo looks better in color. Ah! The magic of the digital world.

Then why do I feel like I’m cheating?

Branbury Tarts

09 Friday May 2014

Posted by in Food

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Tarts with OlvatineSmall

 

I chose this recipe out of my great grandmother’s collection because I thought it was going to be more like a turnover. I don’t know what I was thinking. They seem to be basically thumbprint cookies. But who am I to question a recipe?

And again, a basic instruction was left out. I suppose everyone knew what, “… bake in a slow oven until brown,” meant several decades ago. Time frames! I need time frames!

I think I baked them between 25 and 30 minutes. I lost track of time because I was also trying to get ready for work. I just kept checking them.

One more note: They are quite possibly the best cookies / tarts I’ve ever eaten! Recipe below:

TartCollageBranbury Tarts

3 sticks butter
1 cup sugar
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
3 3/4 cups flour (I used all purpose)
Strawberry preserves ( I used raspberry preserves)
Pecan halves (I used sliced almonds)

Cream butter and sugar. Add egg yolks, salt, vanilla and flour. Mix well. Form into balls the size of walnuts and place on cookie sheet. Dent each ball in the center. Fill dents with small preserves. Top each with a pecan (or several almond slices) and bake in a slow oven 325 degrees until brown.

Tip: it takes about 25 to 30 minutes. Remove from oven when the bottoms of the tarts begin to get crispy brown. Also, I halved the recipe, and only baked a few at a time. I am keeping the dough in the refrigerator so I can bake some fresh for my in-laws.

Brownie points for me!