Vicki's Butter Tarts
- Vicki Arcand
Vicki's Butter Tarts
Throughout the years, at the many places I have lived and worked, friends would rant about my butter tarts and so they became that "thing" I was known for.
I can't really take credit for either the pastry or the filling. The pastry recipe was handed down to me by my Mother, who got it from her mother-in-law and the filing is a combination of my Mom's and my Aunt Helen's that I just adapted a little here and there.
So, at a small fundraiser planned for the ROOF and at the last minute, the volunteers who were supposed to look after the concession had to cancel - YIKES - not much time and not much on hand so I decided it's a small concert - we're keeping it simple - it will be a loonie concession...coffee, bottled water and butter tarts - a buck a piece, should be simple, not much to choose from and take it or leave it. I did hurry and bake another 4 dozen tarts the night before and added them to the "ever ready" supply of about 6 dozen in the freezer - and OH MY! There was a small crowd at the concern and not a single tart (or crumb) left! Thus was born the "FAMOUS BUTTER TART CONCESSION!" We have done this at all our concerts since, I have made upwards of 37 dozen and never came home with one!!!
So, here it is folks the famous butter tart and pastry recipe Enjoy!
Filing:
⅓ cup butter (softened)
1 cup brown sugar
2 tbsp milk
½ to ¾ cup raisins
1 tsp vanilla
1 egg
Mix very well the first 5 ingredients, putting in as many raisins depending on how thick you want your filling, adding the egg last and stirring just gently to work it into the mix (this is the secret to your tarts not running over.) Fill your favourite unbaked pastry and bake on the highest rack in your oven for 12 to 15 minutes at 400 F. * For my pastry recipe, I triple the above recipe.
Pastry:
5 cups flour
3 tbsp sugar
1 tbsp salt
1 egg in a cup filled with cold water
1 lb lard (be sure it's pure lard and not shortening)
Mix flour, lard, sugar and salt together to the crumbly stage. When well worked up - break egg into a measuring cup - stir it around with a fork and then fill it to the one cup mark with cold water. Add the liquid to the dry and mix together well. Lightly flour your surface before rolling out for tart shells or pie crusts.
Source Cookbook: From Under Our Roof, Favourite Recipes from the Friends of the John Arcand Fiddle Fest