Homemade Butter Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Pastry:1 pound of lard5 cups of flour1 eggwater1 tbsp vinegar dash of saltFilling:1 cup brown sugar1 cup corn syrup2 tsp vanilla extract2 eggs2 Tbsp melted butter
Pre heat oven to 400
In bowl, mix together flour and lard and beat with pastry beaters until all is mixed.
In a 1 cup measuring cup, beat egg slightly. Add in 1 tbsp vinegar and fill the remaining cup with water. Pour into flour/lard mixture until well blended.
Cover mixture in suran wrap and place in fridge.
Meanwhile, in a seperate bowl, mix brown sugar, corn syrup, eggs, vanilla extract and melted butter until all is mixed. Now is your chance to add in raisins, walnuts, pecans, etc. but this is not invluded in nuritional value.
Grease 2 muffin tins with oil spray.
Get pastry mix out of the fridge and grab palm sized pastry and roll it into the ball. Drop into muffin tin and work the shape up the sides ensuring there is enough pastry to hold the bottom and up the sides as filling will flow over if the sides are not high enough.
Once all of the pastry cups have been made, place an even amount of filling into each cup.
Please in the oven for about 20-30 minutes or until golden brown.
Let stand for a while to cool in the muffin tins as they will break if you remove them too quickly.
Enjoy!
Serving Size: Makes 24 Buttertarts
Number of Servings: 24
Recipe submitted by SparkPeople user GOLDSK8R.
In bowl, mix together flour and lard and beat with pastry beaters until all is mixed.
In a 1 cup measuring cup, beat egg slightly. Add in 1 tbsp vinegar and fill the remaining cup with water. Pour into flour/lard mixture until well blended.
Cover mixture in suran wrap and place in fridge.
Meanwhile, in a seperate bowl, mix brown sugar, corn syrup, eggs, vanilla extract and melted butter until all is mixed. Now is your chance to add in raisins, walnuts, pecans, etc. but this is not invluded in nuritional value.
Grease 2 muffin tins with oil spray.
Get pastry mix out of the fridge and grab palm sized pastry and roll it into the ball. Drop into muffin tin and work the shape up the sides ensuring there is enough pastry to hold the bottom and up the sides as filling will flow over if the sides are not high enough.
Once all of the pastry cups have been made, place an even amount of filling into each cup.
Please in the oven for about 20-30 minutes or until golden brown.
Let stand for a while to cool in the muffin tins as they will break if you remove them too quickly.
Enjoy!
Serving Size: Makes 24 Buttertarts
Number of Servings: 24
Recipe submitted by SparkPeople user GOLDSK8R.
Nutritional Info Amount Per Serving
- Calories: 410.6
- Total Fat: 26.6 g
- Cholesterol: 50.7 mg
- Sodium: 27.2 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 0.8 g
- Protein: 4.4 g
Member Reviews