Dooher's Bakery Butter Tarts
Filling (see recipe)
2 C. pastry flour (or all-purpose flour) (divided)
1 t. salt
1/2 C. solid vegetable shortening
1/2 C. lard
2 to 3 t. ice water
Make filling. Set aside.
In bowl, mix 1/4 cup flour, salt, shortening and lard until just creamed. Add
remaining 1 3/4 cups flour. Add water, starting with 2 tablespoons and adding
more as needed. Mix until all flour is incorporated. Roll out to 1/8-inch
thickness and cut into rounds to fit into standard-size muffin pan.
Preheat oven to 375�F.
Fill pastry cups 3/4 full with butter tart filling. For runny tarts, bake until
pastry is just cooked - about 15 minutes. Bake in preheated oven up to 25
minutes for thicker centers.
Let pan stand on rack 1 minute. Run metal spatula around tarts to loosen;
carefully slide spatula under tarts and transfer to rack to cool.
Makes 12.
Filling
1 C. packed brown sugar
1/4 C. corn syrup
2 T. butter, room temperature
2 to 3 t. cornstarch
1/2 t. vanilla extract
2 eggs
Mix brown sugar, corn syrup, butter, cornstarch and vanilla in bowl until
smooth. Add eggs and mix until smooth.
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