Butter Tarts
10-31-2015, 09:05 AM
#12
Power Poster
Thread Starter
Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,458
You can just buy frozen tart shells if you don't want to fiddle with making your own shells. I do make my own and use a 3-1/2 inch cookie cutter to give then a pretty edge. This one is Just the right size to ease the circle down into my tart tins.
recipe for 1 or approx 2 dozen tarts
2 cups all purpose flour
2/3 cup Crisco shortening ( plus 1 tablespoon) a little extra shortening makes it easier to handle
Cold water
Put the flour in a bowl and spoon in the Crisco. Use a pastry blender to cut in the shortening until it resembles oatmeal texture. Sprinkle in cold water just until the dough is formed and you can clear any dry bits off the bottom and form into two balls. Roll out your ball on a floured surface until less then 1/4 inch thick and cut your circles. Throw the scraps in the bowl and roll out the second ball. I lay my circles on wax paper until I have enough to fill both tart tins.
From the scraps from both balls, I sprinkle a little more water on and roll out into a small bottom pie shell and throw in any extra filling to finish up.
recipe for 1 or approx 2 dozen tarts
2 cups all purpose flour
2/3 cup Crisco shortening ( plus 1 tablespoon) a little extra shortening makes it easier to handle
Cold water
Put the flour in a bowl and spoon in the Crisco. Use a pastry blender to cut in the shortening until it resembles oatmeal texture. Sprinkle in cold water just until the dough is formed and you can clear any dry bits off the bottom and form into two balls. Roll out your ball on a floured surface until less then 1/4 inch thick and cut your circles. Throw the scraps in the bowl and roll out the second ball. I lay my circles on wax paper until I have enough to fill both tart tins.
From the scraps from both balls, I sprinkle a little more water on and roll out into a small bottom pie shell and throw in any extra filling to finish up.
10-31-2015, 09:12 AM
#13
Power Poster
Thread Starter
Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,458
Butter tarts freeze quite well but I wouldn't keep them more than a month. Yes they would still taste fine but ice crystals may form which could give you soggy bottoms when thawing. I freeze mine in a large rectangle Tupperware cake keeper. It has a nice tight lid and I thaw them on paper towels so any moisture is absorbed off the tart. Here's my tart cutter. Cute isn't it? It came in a whole set of concentric circle cookie cutters. [ATTACH=CONFIG]534614[/ATTACH]
11-02-2015, 08:57 AM
#17
Super Member
Join Date: Jul 2010
Location: Bobcaygeon,On./ Bonita Springs, Fl
Posts: 1,015
Oh I still have the 5 pounds I gained last year from Butter tarts. Our local Peterborough Chex TV showed a lady winning a contest. So I decided to do my own test and got them from 8 different places naturally eating from every one. Still love'em as I grew up with mom making great ones. Now need to stay away from these sweets and they are not normal fare here in Florida.
Your recipe is same as I used and look tasty.
Your recipe is same as I used and look tasty.
Thread
Thread Starter
Forum
Replies
Last Post
BellaBoo
Recipes
4
10-11-2011 05:34 AM
