Butter Tarts With Shells.

Jo Zimny

By
@EmilyJo

This is a delicious recipe that was passed on to my cousin from a lady who owns a little coffee shop in Parry Sound, Ontario. She says these are a little bit runny and very yummy! Make the tart shells first, then chill them, then make the filling and then bake.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12

Prep:

15 Min

Ingredients

FOR THE FILLING:

MIX ALL TOGETHER

1/2 c
butter, melted
2 1/2 c
brown sugar
1/4 c
flour

BEAT TOGETHER

3 large
eggs
1/4 c
milk
2 tsp
vanilla

FOR THE TART SHELLS

2 c
all purpose flour
1/2 tsp
salt
2/3 c
shortening
1/4 c
plus 2 tbsp. water

Directions Step-By-Step

1
FOR THE TART SHELLS:
2
Combine the flour and salt in a mixing bowl. Cut in the shorting with a pastry cutter until it resembles course meal.
3
Sprinkle water evenly over the surface and stir with a fork until the dry ingredients are moistened.
4
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.
5
Preheat oven to 375'F.
6
FOR THE FILLING:
7
Whisk the flour and brown sugar into the melted butter.
8
Add the egg mixture into the butter mixture and stir over a high until all the lumps are dissolved. About 2-3 minutes.
9
PUT THE TARTS TOGETHER:
10
Fill each tart shell 2/3 full with the filling.
11
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.
12
Lowering the temperature is supposed to make runnier tarts.
13
Enjoy!

About this Recipe

Course/Dish: Other Desserts