r 2 knives, cut in butter and shortening until mixture rexembles
illing, combine the brown sugar, butter, vanilla and eggs. Soak the
Using pastry blender, cut in butter and lard until in fine
blend the flour, sugar, salt, butter and shortening until mixture resembles
op of a Kraft peanut butter jar.).
In a small
poon, mix together the soft butter, brown sugar, salt and corn
ie. When I made the butter tarts the other day I had
and made them as\"mini\" tarts, ther-by changing the\"yield
ach tart shell.
Combine butter, cream, brown sugar, egg, vanilla
Cut in shortening and cold butter with a knife or pastry
pprox.15-20 minutes.
Tarts will still be bubbling but
mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
pre heat oven to 400\u00b0F.
roll out dough to desired thickness. I like 3/8 of an inch.
place in tart pan or greased muffin tin.
place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
spoon into tarts and bake for 20-25 minutes.
few more slightly shallower tarts.
Beat the eggs in
ntil smooth; stir in melted butter, cherries, and walnuts. Fill tart
00b0F.
Cream shortening and butter together by hand or with
Combine all the above ingredients.
Fill tarts shells 2/3 full.
Bake at 375* for 18 minutes.
Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375\u00b0F.
In large bowl, whisk egg, syrup, lemon juice and vanilla.
In medium bowl, mix sugar and flour.
Stir into egg mixture with butter.
Divide berries into uncooked pastry shells.
Pour egg mixture to top of shells.
Bake 18-23 minutes.
Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.
bowl; stir in melted butter until crumbs are coated. Press
nstructions for making the Raisin Butter Tart. In a mixing bowl
Cream butter and 1/2 cup powdered sugar.
Stir in vanilla. Add salt and flour and mix well.
Stir in chopped nuts.
Shape into small balls.
Bake on ungreased cookie sheets at 325\u00b0 for 20 to 25 minutes.
Cool slightly on cookie sheets, then roll in additional powdered sugar, if desired.