Eating Out... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"

 

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 375F.

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.
 

    
Razzle Dazzle Recipes




Don't forget to visit our other site at
That's My Home