Currant Coconut Tartlets

Name: Currant Coconut Tartlets
Cuisine: United States
Ingredients: ⅓ c. flaked coconut; 1 small egg, beaten; ⅔ c. brown sugar, firmly packed; ⅓ tsp. nutmeg; ⅓ tsp. vanilla; Pastry (Pecan Tartlets); 4 tsp. butter; ⅔ c. currants (dried)

Preparation info

Makes about
3 dozen

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Party guests will like these dainty old-fashioned-tasting teatime treats

Ingredients

Pastry (Pecan Tartlets)
⅔ c. currants (dried)
4 tsp. butter

Americas
United States
Dessert
Pie
Vegetarian

Method

Wash currants and cover with boiling water. Let stand a few minutes. Drain and while still hot, add butter, brown sugar and egg. Stir in remaining ingredients and drop mixture into pastry for Pecan Tartlets in this chapter. (It’s a good idea to cover tartlets the first 10 minutes of baking with sheet of aluminum foil.)