My all time favorite treat as a child was butter tarts. My mom made them at Christmas and I soon learned how to make them for my own family. There is something about the sweet, chewy raisin centres that are to die for.
(Makes enough for 3 pies so you can freeze what you don’t use, or half the recipe)
- 4.5 c. white flour
- 1 c. whole wheat flour
- 1 tbsp. brown sugar
- 1 egg, beaten lightly
- 1 tbsp. white vinegar
- 1 lb. butter or lard
Directions for crust:
- Mix first 3 ingredients well.
- Combine egg, vinegar and 1 c. cold water in a glass measuring cup. Mix well.
- Cut butter or lard into dry mixture with pastry cutter until pieces are pea-sized.
- Add water mixture, a bit at a time, while tossing with a fork, until dough will form a ball.
- Kneed a few times to make a ball. Roll out half of the dough to about 1/4 inch thick or thinner, as preferred. Cut into circles with large round cookie cutter or wide mouth mason lid.
- Press dough carefully and evenly into un-greased muffin tin.
- Freeze extra dough for another day.
- 1 c. raisins
- 1 c. brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1/4 c. melted butter
Directions for filling the tart shells:
- Combine and mix tart filling ingredients in a bowl.
- Spoon the filling into the tart shells, about 3/4 full.
- Bake at 375F for 15-17 min.
- Allow to cool in muffin tin for 10 minutes.
- Remove from tins carefully and cool fully.
This post has been linked to Farm Girl Friday Blog Fest #14.