Pam’s Butter Tarts Pam and I taught at the same Elementary School for years and I was delighted when she joined our orchestra. These tarts and their recipe were the talk of the staff room, I was overjoyed when she shared her recipe with me!
Mix everything but the milk with 2 knives or a pastry blender. Cut the lard in a bit at a time. Keep at it until the lard is small pea size. Refrigerate for at least 2 hours. (I skipped this step.)
Add the milk and mix. (This takes a lot of time and effort due to it being in the fridge, but eventually it will all mix. Because I skipped the “fridge” step, I didn’t find this difficult at all.) Make into four balls, flatten to discs, cover with plastic wrap and refrigerate until needed.
Roll out one disc and cut with a round cutter. Place in 12 muffin tins, gently pressing sides in.
Makes 4 double crust pies or 4 dozen butter tarts.
Preheat oven to 375F.
Mix all ingredients together, adding the butter last and whipping with a fork until bubbles appear.
Spoon into tarts, filling 3/4 full. Bake for 16 minutes at 375F until the pastry has nicely browned.
The filling will bubble up and may go over the sides of the tart pastry shells.
Set aside to cool for a while before removing from the pan. Cool before eating.
Line two baking sheets with parchment paper or silpat liners.
In a medium bowl, mix together the flour, pepper, cinnamon, allspice, nutmeg, cloves and baking soda. Set aside.
In a mixing bowl fitted with a paddle attachment, blend butter, brown sugar and molasses at medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With the mixer on low, slowly add the flour mixture, mix just until combined.
Scoop or pinch off dough, about a tablespoon size, roll into balls (about 1 1/4? size). Place on lined cookie sheets, about 1 1/2? apart.
Bake until cookies are golden and firm to touch with some slight cracking of the tops, about 12-15 minutes. Rotate sheets half-way through to ensure even baking. When done, transfer to a wire rack for about 10 minutes. Toss cookies a few at a time in a bowl or paper bag filled with confectioner’s sugar. Place back on wire rack to finish cooling.
3/4 lb (3 sticks) unsalted butter, room temperature
1 cup sugar
1 tsp pure vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp kosher salt
1 egg beaten with 1 tsp water (egg wash)
7 ounces sweetened flaked coconut
Strawberry or apricot jam
Preheat oven to 350F.
In a mixing bowl fitted with a paddle attachment, cream the butter and sugar until just combined. Add the vanilla and mix again.
In a medium bowl, sift together the flour and salt. Put the mixer on a low speed and gradually add the sifted flour to the butter mixture. Continue to mix just until the dough starts to come together. Pour the mixture onto the counter, work with your hands to form one or two balls of dough then flatten. Wrap with plastic wrap and refrigerate for about 30 minutes.
Remove the dough from the fridge, scoop 1 1/4? balls of dough, shaping with your warm hands. Dip into egg wash then into the coconut, pressing it to stick. Place the ball on silpat or parchment lined cookie sheets. Gently press an indentation into the tops with your finger, pressing sides together to avoid cracking. Dollop a small bit of jam into the top indentation.
Bake for 20-25 minutes, just until the coconut is lightly golden. Remove, allow to cool slightly then move to wire racks to finish cooling.