butter tarts with shells.
(1 rating)
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.
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(1 rating)
yield
12 serving(s)
prep time
15 Min
Ingredients For butter tarts with shells.
- FOR THE FILLING:
- MIX ALL TOGETHER
-
1/2 cbutter, melted
-
2 1/2 cbrown sugar
-
1/4 cflour
- BEAT TOGETHER
-
3 lgeggs
-
1/4 cmilk
-
2 tspvanilla
- FOR THE TART SHELLS
-
2 call purpose flour
-
1/2 tspsalt
-
2/3 cshortening
-
1/4 cplus 2 tbsp. water
How To Make butter tarts with shells.
-
1FOR THE TART SHELLS:
-
2Combine the flour and salt in a mixing bowl. Cut in the shorting with a pastry cutter until it resembles course meal.
-
3Sprinkle water evenly over the surface and stir with a fork until the dry ingredients are moistened.
-
4Roll 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.
-
5Preheat oven to 375'F.
-
6FOR THE FILLING:
-
7Whisk the flour and brown sugar into the melted butter.
-
8Add the egg mixture into the butter mixture and stir over a high until all the lumps are dissolved. About 2-3 minutes.
-
9PUT THE TARTS TOGETHER:
-
10Fill each tart shell 2/3 full with the filling.
-
11Bake 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.
-
12Lowering the temperature is supposed to make runnier tarts.
-
13Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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