Gramma's Butter Tarts recipe

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Ingredients

4 cups all-purpose flour
1 teaspoon salt
1 pound lard (such as Tenderflake®)
1 egg, lightly beaten
11 tablespoons ice cold water
1 tablespoon white vinegar
1 cup brown sugar
¼ cup melted butter
2 eggs
1 cup raisins, rinsed and patted dry
1 teaspoon vanilla extract

Nutrition Info

325.8 calories
carbohydrate: 29.7 g
cholesterol: 46.3 mg
fat: 21.7 g
fiber: 0.8 g
protein: 3.2 g
saturatedFat: 8.9 g
servingSize: -
sodium: 123.1 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour and 1 teaspoon salt together in a large bowl, cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.

  2. Pour ice cold water and vinegar into flour mixture, stir with a wooden spoon until a dough forms. Divide dough into two balls, wrap dough in waxed paper and chill in the refrigerator for 1 hour.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Beat brown sugar and butter together in a bowl with an electric mixer until smooth, beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.

  5. Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness, reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells, fill each shell 3/4 full with raisin mixture.

  6. Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

Recipe Yield

24 3-inch tarts

Recipe Note

This is my Grandma's recipe for butter tarts in homemade pastry.

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