Butter Tarts To Die For
Source of Recipe
This recipe is from Sue Lusted of Grimsby, Ontario
List of Ingredients
Never Fail Pastry:
5 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 pound Tenderflake lard
2 teaspoons vinegar
1 egg, slightly beaten
Water
Filling:
2 cups dark brown sugar, packed
2 cups corn syrup
1/2 pound butter
8 large eggs
1/2 teaspoon salt
1 1/2 teaspoon vanilla
3 cups raisins, washed and rinsed
Recipe
Pastry:
Cut lard into cubes (about 1 inch) and freeze. Mix together flour, salt, and baking powder in the bowl of a food processor.
After the lard is frozen, add to the food processor. Pulse until the flour mixture is crumbly and resembles small peas.
Combine vinegar and egg in a measuring cup and add enough water to make 1 cup. Add the liquid mixture through the feed tube. Continue until the mixture forms a ball.
Divide into four and form into flat disks. Chill for about 15 minutes. Roll out 1 piece of dough on a floured board until 1/8 inch thick. Cut to the appropriate size and line the tart tins.
While I am making the filling, I place the lined tart tins in the freezer. You get flakier pastry if you keep it chilled before baking.
Filling:
Mix the brown sugar, corn syrup, butter and eggs in the food processor until smooth. Add salt and vanilla and mix well.
Place about 9 raisins in each tart shell. Add the syrup mixture til about 3/4 full.
Bake in a 400 degree F. oven for about 15 to 20 minutes or until pastry is golden brown.
Remove from oven and cool slightly before removing from tins. These do freeze well (that's if they last long enough). Makes 36 or more medium tarts.
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