As the name of this recipe suggests, this delicious butter tart recipe comes from my mother-in-law, June Doan. The flaky pastry recipe has been passed down to me from my Grandma Martha. These wonderful women have passed on, but their legacy continues and one way I I like to remember is to make their recipes. For many people in our family, butter tarts are a must at Christmas time (and Grandma Martha had her own recipe for butter tarts, which included the addition of nutmeg).
One year, my Auntie Dawn, cousin Erin and her husband Owen put together this family cookbook, which features all of our favourites. It is well used!
This is a great recipe for pie pastry and it is my "go-to" recipe when I need pastry. Obviously it is not gluten-free, but there are recipes for gf pastry dough too.
Have you ever noticed that a lot of Christmas baking involves butter, brown sugar, and vanilla? This filling is no exception, but it does also include an egg, milk, and raisins.
You will want to mix the filling ingredients together and set aside while you prepare the pastry
All of the dry ingredients are mixed together
Then you add the shortening - 1 lb (I didn't say this was low-fat!)
I like to use a pastry blender to incorporate the shortening. As you push down with the blender, be sure to mix from the bottom, which will bring up the flour.
Next comes the liquid, which includes an egg, vinegar and cold water
This is poured on to the flour and shortening mixture. I like to mix this with a fork, making sure to bring up the flour on the bottom of the bowl. You do not want to over mix; just combine.
You should be able to create a ball with very little effort. And don't worry if you have some leftover flour mixture at the bottom. You can always add a bit more water, if needed.
You can leave the balls in the bowl, taking out one at a time.
Floured surface...this is really important. You do not want the dough to stick to any surface as it will make it really difficult to move. Roll out the dough, adding more flour if needed. As you roll it out, carefully press the sides of the dough back together, so it stays together. You can even start by pushing the dough down with your fingers or hands.
Find a cookie cutter or glass and check to see if is the right size for your tart pan
Gently lift up and place in mini muffin tins
It is okay if the edges are somewhat fluted
Fill with butter tart filling
Bake at 425 degrees f for 12 minutes
These can be cooled and frozen for later use (or devoured right away!)
If you have some leftover pastry, why not make a quiche? I put cheese in the bottom of the pie, then mixed up 4 eggs and 1/4 cup of milk (with salt and pepper), added diced green onions and red pepper, and baked it in the oven at 350 for approximately 40 minutes (or until browned and knife inserted comes out clean). I gave one away and have one in the freezer for later.
Mom Doan's Butter Tarts
1 egg
1/3 cup butter
1 cup brown sugar
2 Tb. milk
1/2 cup raisins
1 tsp. vanilla
Mix together. Add to tart shells and bake at 425 F for 12 minutes. (I doubled the above recipe using Grandma Martha's pie pastry).
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