"Canadian Butter Tarts of Grandma Browns" By Freda
PASTRY FOR DOUBLE CRUST 9
1/2 Cbutter (do not use margarine)
1 Cbrn sgr, packed
1 Ckaro corn syrup ( grease cup before measuring)
2 largeeggs, beaten lightly
1 1/2tsp vanilla extract (please no imitation)
PASTRY: . .OR, . . Y0U CAN CHEAT AND USE STORE BOUGHT
1 Cshortening or lard
2 Tbscold water, a bit more if needed
How to Make "Canadian Butter Tarts of Grandma Browns" By Freda
- PASTRY: cheat and use refer store bought, or make your favorite, or this one.
Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
- in seperate bowl; mix egg, vinegar, & col water.
Add to Shortening and flour mixture.
Mix ONLY til mixed,. . "NO MORE".
NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH!
Roll into ball of dough. Place in freezer 10-15 min to chill.
Roll out on lightly floured surface about the thickness of a CD case.
- use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins.
Preheat Oven @ 400
- Stir in Eggs, & vanilla.
- HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.