Mrs. George’s Butter Tart
Grandma Wideman’s Pastry Recipe
Recipe
5 cups of all-purpose flour sifted together with 1½ teaspoons of salt
1 pound of Tender flake lard, chilled
1 egg beaten in the bottom of a 1 cup measure
Add ice water and 2 tablespoons of white vinegar to fill the cup
Method
Cut lard into little pieces
Add half of the lard to flour mixture and blend with a pastry blender until the mixture looks like cornmeal
Add remaining lard and blend until the mixture looks like small peas
Add egg, water and vinegar mixture a small amount at a time
Mix with a fork until ball forms
Knead the dough lightly on a lightly floured board
Chill to relax the gluten for at least an hour
Keeps for several days in the fridge and for several weeks in the freezer.
Mrs. George’s Butter Tart Filling
Recipe
1 cup brown sugar
1 tablespoon corn syrup
1 tablespoon milk
1½ tablespoons butter
1 egg
Vanilla to taste
Method
Beat the above together leaving little chunks of butter
Then add 1/3 cup of raisins or currants (plumped in hot water) and 1/3 cup mixed shredded coconut and walnut pieces
Roll out the dough and line twelve large well-greased muffin tins
Fill each tart shell 2/3 full with butter tart mixture
Bake in a pre heated 400-degree oven for 8 – 10 minutes
If the tarts start to boil over turn the heat down to 350 degrees
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