Butter Tarts
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
12 tarts
- Serves:
- 12
ingredients
-
Pastry
- 2 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1 cup shortening
- 1 egg
- 2 tablespoons cold water
- 1 tablespoon white vinegar
-
Filling
- 1⁄3 cup soft butter
- 1⁄2 cup brown sugar, firmly packed
- 1 cup corn syrup
- 1⁄8 teaspoon salt
- 2 slightly beaten eggs
- 1 teaspoon vanilla
- 1 -2 teaspoon vinegar or 1 -2 teaspoon lemon juice
- 1 1 dash cinnamon (optional) or 1 dash allspice (optional)
- 3⁄4 cup steamed seedless raisin (optional)
directions
-
Pastry:
- Combine flour and salt in mixing bowl. Cut room temperature shortning into flour with pastry blender or two knives until mixture is uniform and shortening resembles large peas.
- Beat egg, water and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir with fork until all of mixture is moistened.
- Divide dough in half and shape each into a ball. Flatten each into a circle. Place one circle of dough between 2 pieces of wax paper and roll out until dough is sufficient to use in a 9" pie plate. Cut out circles of dough to fit your muffin tins. Place into greased muffin tins and shape.
-
Filling:
- Cream the butter, sugar, corn syrup and salt together, stir in beaten eggs, vanilla, vinegar and spice. (Do not use a beater to combine filling ingredients. Beating makes mixture too frothy with air.) Pour boiling water over raisins and let stand 10 minutes; then drain and dry. Filling is sufficient to fill approximately 14-15 medium size tart shells. Sprinkle 2 tsps. raisins in the bottom of each shell, and spoon or pour the filling in until shells are 2/3 full. Bake at 400°F 10 minutes; reduce heat to 350°F and bake 5-10 minutes longer or until pastry is golden.
- For runny type tarts make shells deep and use the above filling.
- For firmly set tarts use 3/4 cup brown sugar and 3/4 cup corn syrup and have unbaked shells quite shallow.
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RECIPE SUBMITTED BY
Kim738
Canada
Love to cook for those who appreciate it. I love to experiment and am a compulsive recipe hunter.
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