Butter Tarts With Shells.
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FOR THE FILLING:
MIX ALL TOGETHER
FOR THE TART SHELLS
Combine the flour and salt in a mixing bowl. Cut in the shorting with a pastry cutter until it resembles course meal.
Sprinkle water evenly over the surface and stir with a fork until the dry ingredients are moistened.
Roll the dough out and cut into 4" rounds and fill a muffin tin with the round tart dough and chill while you're making the filling.
Whisk the flour and brown sugar into the melted butter.
Add the egg mixture into the butter mixture and stir over a high until all the lumps are dissolved. About 2-3 minutes.
Fill each tart shell 2/3 full with the filling.
Bake for 9 minutes, then lower the heat to 300'F for 7 minutes. Cool in the pan for a few minutes then remove and cool on a wire rack.
Lowering the temperature is supposed to make runnier tarts.
Last Updated: Thu, Feb 17, 2011