From what I've been told this is my grandmother's recipe for butter tarts. Apparently she was the Butter Tart Queen.
Butter Tart Filling
2 Cups Brown Sugar
3/4 Cup Corn Syrup
3 Eggs
1 Tsp Vanilla
1/2 Cup Butter
3/4 Cup Pecans or Walnuts or Raisins (soak raisins in hot water for 1/2 hour. Dry & Use)
Pastry
*Let Sit Overnight* in wax paper
2 Cups Lard
6 Cups Cake & Pastry Flour or 5 Cups All Purpose Flour
1 Tsp Salt
3 Tsp Baking Powder
1 Egg, beaten - put in measuring cup with water so it equals a cup
Pastry Dough Instructions:
Mix all ingredients together. Divide into 2 balls. Wrap in wax paper and place in fridge overnight.
Butter Tart Filling Instructions:
Melt Butter in a pot on low - medium heat. Add all ingredients except the nuts. Mix well until sugar is dissolved and the mixture becomes bubbly. Being careful not to burn. Remove from heat and add nuts.
Spoon into unbaked tart shells. Bake @ 375'F for about 1/2 hour or until pastry is golden.
These are great made ahead and frozen, so when guests come over you can pull them out 1/2 hour before hand. Yum!
Butter Tart Filling
2 Cups Brown Sugar
3/4 Cup Corn Syrup
3 Eggs
1 Tsp Vanilla
1/2 Cup Butter
3/4 Cup Pecans or Walnuts or Raisins (soak raisins in hot water for 1/2 hour. Dry & Use)
Pastry
*Let Sit Overnight* in wax paper
2 Cups Lard
6 Cups Cake & Pastry Flour or 5 Cups All Purpose Flour
1 Tsp Salt
3 Tsp Baking Powder
1 Egg, beaten - put in measuring cup with water so it equals a cup
Pastry Dough Instructions:
Mix all ingredients together. Divide into 2 balls. Wrap in wax paper and place in fridge overnight.
Butter Tart Filling Instructions:
Melt Butter in a pot on low - medium heat. Add all ingredients except the nuts. Mix well until sugar is dissolved and the mixture becomes bubbly. Being careful not to burn. Remove from heat and add nuts.
Spoon into unbaked tart shells. Bake @ 375'F for about 1/2 hour or until pastry is golden.
These are great made ahead and frozen, so when guests come over you can pull them out 1/2 hour before hand. Yum!
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