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Butter Tart

Butter Tart — a recipes for dessert recipe, 15 ingredients, about 70 min.

70 min · Recipes for dessert

contains glutencontains dairycontains eggscontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup shortening
  • 1 large teaspoon butter or margarine
  • ¾ cup boiling water
  • 3 ½ cups pastry flour or 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 ½ cups brown sugar
  • ½ cup corn syrup
  • 3 tablespoons butter, melted
  • 1 cup currants or raisins
  • ½ cup chopped walnuts
  • 2 teaspoons vinegar
  • 1 pinch of salt
  • ½ teaspoon vanilla extract
Make it lactose-friendly
  • 1 large teaspoon butter or margarine → plant butter, ghee (mostly lactose-free), or olive oil
  • 3 tablespoons butter, melted → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Beat the shortening, butter, and hot water together until creamy.
  2. While still warm, sift in the flour, baking powder, and salt. Mix gently until a dough forms. Try not to knead it while forming it into a large ball.
  3. Separate the dough into two equal portions and chill 20 to 40 minutes.
  4. Divide the dough into two dozen equal balls. Roll each ball into a flat disc.
  5. Preheat oven to 350°F (175˚C).
  6. Beat the eggs well. Add sugar, syrup, and melted butter and beat again.
  7. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
  8. Put a small amount of cornmeal into small tartlet pans, or count out 24 cupcake papers.
  9. Fit the flat circles of pie crust into the pans, or fit them into cupcake papers and insert them into the pans.
  10. Fill the shells ⅔ full with the prepared filling.
  11. Bake until the pastry is light brown (about 20 minutes).
  12. Remove from the oven and let cool.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0