 |
Prep Time: 60 Minutes Cook Time: 17 Minutes |
Ready In: 77 Minutes Servings: 15 |
|
Original recipe dating back to the 1800s. Best butter tarts you will find. Light flaky crust and rich runny centres. Ingredients:
1 cup lard or 1 cup shortening |
1 tablespoon butter |
3/4 cup boiling water |
3 cups all purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 eggs |
1 1/2 cups brown sugar |
1/2 cup corn syrup |
3 tablespoons melted butter |
1 cup chopped pecans |
2 teaspoons white vinegar |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
Directions:
1. Directions for Pastry.
2. Mix lard (or shortening), butter & boiling water until the mixture is creamy. While mixture is still warm sift in flour, salt & baking powder and mix until it forms a ball. DO NOT KNEAD THIS DOUGH. Form into large ball and wrap in plastic wrap and chill in fridge (30-60 mins). Once cool divide into two balls and roll out. Use cookie cutter or large glass to cut out cirlces. Line muffin tins with the cut out circles of uncooked pastry.
3. Directions for Filling.
4. Beat egss well, add sugar, corn syrup and melted butter and mix again. Add nuts, vinagar, salt and vanilla and mix vigourously.
5. Fill muffin tins 2/.3 full an bake in 350 degree oven for 17-20 minutes.
6. Enjoy!
|
|