Aunt Gladys' Butter Tarts
Source of Recipe
SharonCB--CF
Makes 24 large tarts
1 recipe Nathan's pastry *see below
2 cups brown sugar
2 cups corn syrup
1/2 pound butter, not margarine
8 eggs
1/2 teasp salt
1 1/2 teasp vanilla
3 cups dark raisins
1. Roll out pastry to 1/8 inch thickness and line muffin tins. Set aside.
2. In a large saucepan mix together the brown sugar and syrup and bring to a boil. Boil for 5 minutes.
Add butter to mixture and stir until melted.
3. Slightly beat the eggs in a large bowl and gradually add the hot mixture, beating constantly. Add salt and vanilla and mix well.
4. Place 1 heaping TBS of raisins into each tart shell and pour in the hot mixture almost to the top of the shells.
Bake at 400F for 15 to 20 minutes or until pastry is golden brown.
Remove from oven and cool before removing from tins.
Nathan's Pastry
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.
5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.
Source: "I've Got To Have That Recipe"
Doell, Winsby and Pollard, Victoria B.C. 1986
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