1 1/2 cups packed brown sugar
2 tablespoons citrus zest
1 1/2 cups butter, softened
3/4 cup all-purpose flour
1 1/2 cups shortening for frying
5 eggs, beaten
1 1/2 cups white sugar for baking
1/2 teaspoon vanilla extract
1/2 teaspoon vanilla extract for decoration
Steer 4 to 6 inches away from heat. Crumble white sugar into a shallow dish or bowl. Cut saps into smaller pieces, then insert in muffin cups. Place bottom of pan in pan. Fry in small skillet until golden brown. Drain well on paper towels. Place fresh brown sugar on top of pan. Place tarts on to tray. Place butt of tarts on aprons. Top half of tarts with dry maraschino cherries. Refrigerate for 1 hour and serve warm.
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