"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butter Tarts Recipe

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This recipe for Butter Tarts, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 1082 -- Denise Tilton
Added: Friday, March 24, 2006


1½ c. - flour
¼ tsp. - salt
¼ c. - cold butter, cubed (½ stick)
¼ c. - Crisco, cubed
1 - egg yolk
1 tsp. - vinegar
ice water

1 c. - brown sugar, packed
¼ c. - Tate & Lyle Golden Syrup*
2 T. - butter, room temperature
2 to 3 tsp. - cornstarch
½ tsp. - vanilla extract
2 - eggs

PASTRY: In a large bowl, combine flour with salt. With pastry blender, cut in butter and shortening until mixture resembles fine crumbs. In separate bowl, whisk egg yolk and vinegar. Add enough ice water to make 1/3 cup of liquid. Sprinkle over flour mixture, stirring briskly with a fork until pastry holds together. Gather up dough, make into a disc. Wrap in plastic wrap and refrigerate at least 1 hour.

FILLING: Pre heat oven to 375º. Mix brown sugar, syrup, butter, cornstarch and vanilla in a bowl. Add eggs and mix until smooth. Set aside. Roll out pastry to 1/8 thickness. Cut out circles using a 4 inch round cookie cutter. Press pastry into standard size 12 cup muffin pan. Fill pastry cups ¾ full with butter tart filling. Bake for about 25 minutes. Let pan stand for 1 minute. Run a spatula around the tarts and carefully slide under the tart and transfer to rack to cool. Makes 12.

Personal Notes:
Personal Notes:
* While inferior in flavor, you can substitute light corn syrup for the Tate & Lyle Golden syrup. Tate & Lyle Syrup is available at Woodman’s in Kenosha.




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