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.
(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:
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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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