Directions:
- Make the shells: In a processor, blend the flour, sugar, salt, butter and shortening until mixture resembles meal; transfer to a bowl and add 2-3 tblsps of ice water, or enough to form dough; knead dough briefly on a floured surface and chill it, wrapped plastic wrap, for 1 hour; roll out dough 3/8 inch thick on a floured surface, cut into rounds with a 4 1/2 inch cutter, and fit the rounds into 1/3 cup muffin tins.
- Make the filling: In a bowl beat the egg, vanilla and butter until well-combined and stir in brown sugar and vinegar; spoon filling into shells and bake in a preheated 400F (205C) oven for 15 minutes; let cool 5 minutes; carefully remove from tins and let cool completely.
- (filling will be thin and runny while hot but will firm up as it cools).
- Note: Many like raisins in their butter tarts (I don't); if you are one of them, add 1/4 cup raisins to the filling mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.2 Kcal (851 kJ) | ||
| Calories from fat | 93.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 35.84mg | 12% | |
| Sodium | 59.6mg | 2% | |
| Potassium | 43.56mg | 1% | |
| Total Carbs | 25.54g | 9% | |
| Sugars | 13.49g | 54% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 2.2g | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 444.48 Kcal (1861 kJ) | ||
| Calories from fat | 204.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.69g | 16% | |
|---|---|---|---|
| Cholesterol | 78.41mg | 12% | |
| Sodium | 130.37mg | 2% | |
| Potassium | 95.28mg | 1% | |
| Total Carbs | 55.87g | 9% | |
| Sugars | 29.5g | 54% | |
| Dietary Fiber | 1.03g | 2% | |
| Protein | 4.81g | 4% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.8mg | 2% | |
| Calcium | 40.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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