Granny Buss' Butter Tarts and Never-Fail Pastry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound Crisco shortening
5- 5 1/2 cups flour
1-1/2 tsp salt
1-1/2 tsp baking powder
1 egg
1 tbsp. vinegar
For the filling:
1/4 cup butter
1 cup brown sugar
1/2 cup corn syrup
2 eggs, beaten
1/2 tsp vanilla
2 tbsp. lemon juice
raisons
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Directions: |
Directions:For the pie dough:
Place the flour, baking powder and salt into a large bowl.
Add the Crisco and cut the lard into the flour with a pastry blender or two knives until it looks like pea-size. The trick to flaky pastry is to keep the
"peas" from getting too small.
In a measuring cup, break one egg and add vinegar and beat.
Add enough water to make 3/4 cup.
Blend the liquid into the flour being careful not to handle it too much as this will make the dough tough.
Leftover dough can be frozen. Be sure to wrap well.
Refrigerate an hour.
For Filling:
Melt butter and blend in remaining ingredients, adding vanilla last.
Roll out dough and cut circles the correct size for your muffin tins.
Gently lay circles into the tin.
Place raisons and filling into the tart. Don't fill too much or it will boil over and burn.
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and bake 15-20 minutes longer. |
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Personal
Notes: |
Personal
Notes: Butter tarts take some time to prepare, but the result is well worth the effort!
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