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Butter Tarts Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Filling
1 1/3 cups butter
4 cups brown sugar
1 cup + 1 tbsp milk/cream
4 beaten eggs
4 tsp vanilla
2 cups currents
Crust
1 egg + water to equal 1 cup
1 tsp baking powder
2 tbsp vinegar
1 lbs Tenderflake lard
3 tbsp brown sugar
5 cups flour
2 tsp salt
Directions:
Directions:
Use pastry cutter or 2 knives to cut lard into flour until all dry ingredients become a fine 'meal' texture.
Add liquid and mix well.
Roll pie dough fairly thin and line cupcake pans. (I use regular size tuna tin to cut out shells)
Spoon filling into tart shells. Only fill 1/2 full.
Bake at 350 until pastry is delicately brown.
Number Of Servings:
Number Of Servings:
6 - 8 doz shells or 3 - 4, 2 crust pies
Preparation Time:
Preparation Time:
Bake 13 minutes
Personal Notes:
Personal Notes:
Do not liquefy butter, filling must separate.
Keep filling cool.
Let tarts cool a few minutes in pan before removing. They come out easier and not broken.
Bake best if two racks are both close to center of oven, stagger one pan on left and one pan on right. Not two pans on one rack.

 

 

 

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