Butter Tarts
27 Mar 2006

Here's another not-so-secret Ferroni family recipe for you... butter tarts. I had never heard of butter tarts before I met Cameron's family, but they quickly grew to be one of my favorite things about visiting them. It's so easy to just pop down one or ten of them with their tender, flakey crusts and their caramelized gooey filling. I made this batch for a bake sale at Cole's school, but I saved a few out just for me. Yum. Butter Tarts Makes 12 to 16 1 double-crust pie pastry recipe 1/3 cup of butter 1/2 cup of corn syrup 1/2 cup of brown sugar 1/2 t of vanilla (or 1teaspoon of artificial vanilla) 1/4 t of salt 2/3 cup of raisins (optional) 1 egg, lightly beaten Preheat oven to 425F. Roll pastry out to a little more than a quarter inch thick, and cut with a biscuit cutter. Roll each disc a bit more to make 4-inch rounds. Carefully place the disc onto a cup of a muffin tin and shape. In a medium bowl, cream the butter until it is soft and stir in the sugar, corn syrup, vanilla and salt. Stir in the raisins and then the egg. Spoon into uncooked pastry shells ( approximately one tablespoon each, shells should be 1/2 to 2/3 full). Bake 15 to 20 minutes.

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