Thursday, July 14, 2011

Butter Tarts

Butter tarts make me think of summer trips we would take to the big city.  We would always stop off at this one truck stop and get these delicious butter tarts.  I've been holding off trying to make my own, lest I mess them up.  Here goes nothing.

Ingredients:
Shells
1 1/2 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
4 1/2 tablespoons cold butter, cut into bits
2 tablespoons cold vegetable shortening

Mix 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 the dough on a floured surface, wrap in plastic wrap and chill for 1 hour.
Roll out the dough untilit's 3/8 inch thick.
Cut into circles (if you cut into 4 1/2 circles, they'll fit in 1/3 cup muffin tins)

Filling
1 large egg, beaten lightly
1 teaspoon vanilla
1/4 cup butter, melted and cooled
1 cup firmly packed brown sugar
1 tablespoon distilled white vinegar
1/4 cup raisins (optional)

In a bowl beat the egg, vanilla and butter until well-combined
Stir in brown sugar and vinegar.
Spoon filling into shells and bake in a preheated 400F oven for 15 minutes; let cool 5 minutes;
Carefully remove from tins and let cool completely.
Don't worry if it's thin and runny, it will thicken when cooled.
Sometimes, people add raisins to their tarts, they're ok, if you want to try it, add 1/4 cup raisins to the filling mix.

Quick recipe:
1 cup brown sugar
1 cup raisins (optional)
2 tablespoons melted butter
1 egg
3/4 cup water
1 teaspoon vanilla
1 9-inch double-crust pie shells

Directions:
Combine all ingredients, except pastry and cook slowly for 7 minutes.
Line muffin pans with pastry.
Pour several spoonfuls in each tart.
Bake at 400F degrees for 20- 25 minutes

Stay hungry my friend!