Pam's Best Butter Tarts
 
Cook time
Total time
 
Ingredients
  • Crust
  • Ingredients
  • 1 lb Tenderflake Lard (room temperature)
  • 5 cups all-purpose flour (5 Roses if possible)
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 cup milk
Filling
  • 1 cup brown sugar
  • 1 cup raisins
  • 1 egg
  • 1 tbsp maple syrup
  • 1/2 cup melted butter
Smidge’s Alternate Filling
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup maple syrup
  • 1/2 cup melted butter
Instructions
  1. Tart Shells
  2. 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.)
  3. 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.
  4. Roll out one disc and cut with a round cutter. Place in 12 muffin tins, gently pressing sides in.
  5. Makes 4 double crust pies or 4 dozen butter tarts.
Filling
  1. Preheat oven to 375F.
  2. Mix all ingredients together, adding the butter last and whipping with a fork until bubbles appear.
  3. Spoon into tarts, filling 3/4 full. Bake for 16 minutes at 375F until the pastry has nicely browned.
  4. The filling will bubble up and may go over the sides of the tart pastry shells.
  5. Set aside to cool for a while before removing from the pan. Cool before eating.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/12/19/grace/