Butter Tarts Recipe

Name: Butter Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pas-try:; 11/2 cups all-purpose flour; Pinch of salt; 1/4 cup cold but-ter, cubed; 1/4 cup cold lard or veg-etable short-en-ing, cubed; I large egg yolk; I tsp white vine-gar; 1/4 cup ice-cold water; Fill-ing:; 1/2 cup packed dark brown sugar; 1/2 cup maple or golden corn syrup; 1 large egg; 1 tsp vanilla; 1 tsp white vine-gar or lemon juice; 2 tbsp soft-ened but-ter; Pinch of salt; 1/4 to 1/2 cup raisins

Servings: persons

Pas-try:
11/2 cups all-purpose flour
Pinch of salt
1/4 cup cold but-ter, cubed
1/4 cup cold lard or veg-etable short-en-ing, cubed
I large egg yolk
I tsp white vine-gar
1/4 cup ice-cold water
Fill-ing:
1/2 cup packed dark brown sugar
1/2 cup maple or golden corn syrup
1 large egg
1 tsp vanilla
1 tsp white vine-gar or lemon juice
2 tbsp soft-ened but-ter
Pinch of salt
1/4 to 1/2 cup raisins

1
Pre-heat oven to 375F.
2
For pas-try, com-bine flour and salt in large bowl. Using old-fashioned wire pas-try cut-ter or two knives, cut in but-ter and lard until mix-ture resem-bles coarse crumbs. Using fork, stir in egg yolk, vine-gar and water until dough holds together. Wrap; refrig-er-ate at least 1 hour.
3
For fill-ing, vig-or-ously whisk together all ingre-di-ents except raisins in medium bowl until com-bined. (This can be done in food processor.)
4
Roll out dough on lightly floured sur-face until fairly but not too thin. Using 4-inch/10 cm round cookie cut-ter or empty 28-oz/796-mL can, cut into 12 rounds to fit 3-inch/8 cm cups of muf-fin tin. Divide raisins between each pas-try shell; spoon on filling.
5
Bake in oven 15 to 18 min-utes or until pas-try is golden brown. Cool in pan about 2 min-utes. Run knife or small metal spat-ula around edge of each tart; trans-fer to wire rack to cool completely.

771

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pas-try:, 11/2 cups all-purpose flour, Pinch of salt, 1/4 cup cold but-ter, cubed, and more.

Yes, Butter Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter Tarts

How did you like this recipe?

Frequently Asked Questions