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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gwen Stogran's Butter Tarts Recipe

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This recipe for Gwen Stogran's Butter Tarts is from CECCHINI FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (250ml) golden raisins, well washed
1 cup (250 ml) brown sugar
2 Tbsp (30 ml) butter
¼ cup chopped nuts (optional)
1 egg, beaten
½ tsp vanilla or pure lemon juice

Gwen's Excellent Pastry Shell
½ lb (225 g) shortening or lard
¼ cup butter or margarine
1 tsp salt
1 Tbsp sugar
3 cups flour
½ cup cold water
Directions:
Directions:
Butter Tart Filling
Clean raisins by putting in a mixing bowl with boiling water, drain. While fruit is still warm, add brown sugar, butter and beaten egg. Stir well for several minutes until blended. Add flavouring. Mix until ingredients form a lovely butterscotch syrup. Fill unbaked tart shells and bake at 400º for 15 minutes.

Pastry Crust
Cream the first four ingredients, gradually adding flour. Using 2 forks or a pastry blender, blend together until the mixture forms pea-size balls. Mix in cold water slowly while working the dough.Form into a ball and chill for 30 minutes in the fridge (put your rolling pin in there too). Place cold dough on a floured surface. Gently roll to a large round circle about ⅓ of an inch deep and don't handle the dough too much. With a floured glass that slightly exceeds the conference of the tart shell, cut around and form inside the tart pan. You can also prick dough lightly with a fork to prevent large bubbles.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Cecchini family favorite made by Nonna at Christmas.

 

 

 

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