English Butter Tarts

posted by Angel 10-17-99 5:10 AM

English Butter Tarts
Aspen Hall Inn - Martinsburg, West Virginia

Crust:
2 cups flour
1/2 teaspoon salt
3/4 cup vegetable shortening
1 Tablespoon vinegar
5 tablespoons ice water

Filling:
1 egg
1 cup light brown sugar
1 Tablespoon vinegar
1/2 teaspoon vanilla
1/4 cup melted butter, no substitutes
1/2 cup dried currants or raisins


Preheat oven to 400 F.

Crust: Mix flour and salt. Cut in shortening using a pastry blender. Mix vinegar into ice water, then stir into flour mixture. Knead 10 times to thoroughly mix and form a ball of dough. Refrigerate 30 minutes or more.

Roll out 1/8 inch on a floured surface and cut out circles with a 2 1/2 round cuter. Line ungreased tart pans with pastry.

Filling: Stir all ingredients together. When filling tart shells 2/3 full, stir once in a while as it tends to separate again.

Bake for 10 minutes, then turn the oven down to 350 degrees and continue baking for another 10 minutes.

Makes: 2 dozen.

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