Other than maybe maple syrup, moose, beavers and such, could be more Canadian than Butter Tarts? Today I am going to show you step by step how to make butter tarts.
I don’t know about you, but pastry used to be my nemesis! I could not make it to save my life. I tried the usual “lard” suspects but no matter what I used it would not turn out. I gave up for a while and bought the “f” word in pie crusts.. frozen ones!
Then I found Tenderflake and gone were the frozen pie shells, I could make my own pastry from scratch and it turned out every single time! This is what I am going to start with for my Butter Tart post because you can’t have a good Butter Tart without good pastry.
Here is what I started out with for my Butter Tarts.
For my pastry, I follow the directions on the Tenderflake box to the letter. It has never let me down!
I start off by mixing together the egg and vinegar and then adding the water to equal 1 cup.. Cold water.
In the bowl of my stand mixer, I mix the flour and salt together and then add the lard/shortening.
I mix this together until it becomes the consistency of coarse oatmeal.
With the mixer still going, I start to pour the water in, a little bit at a time until the dough is well blended and sticks together. I then put the dough onto a well floured surface and knead it a few times to ensure it’s all sticking together and I have a nice pastry.
Now it’s time to make a ball out of part of it and start rolling. I used my BARP to roll it out to about 1/4 inch thick.
I cut the circles for the prepared muffin tin and place them in the individual cups. I used a ramekin dish to cut my circles, it was the perfect size!
Now I have a tray full of tart shells ready to fill or to bake and fill with something else!
Butter Tarts – Part #1 – Making the Pastry
Preparation Time: 30 minutes Cooking Time: Dependent on recipe (20 minutes for Butter Tarts) Servings: 12 shells (Recipe makes enough for 24 shells or 2 – double crust pies
- 1 Package TENDERFLAKE Lard/Shortening
- 5 1/2 Cups All Purpose Flour
- 2 Tsp. Salt
- 1 Large Egg
- 1 Tbsp. Vinegar
- Cold Water to make 1 Cup
- Preheat oven to required temperature for the type of tarts you are making. 375 degrees for Butter Tarts. Grease muffin tin cups.
- In a large measuring cup beat egg and then add vinegar. Mix to combine.
- Add enough COLD water to egg mixture to make one cup. Set aside.
- In bowl of stand mixer, mix together the flour and salt.
- Add chopped up Tenderflake to flour mixture and blend until it resembles coarse oatmeal.
- Once mixed, add egg mixture slowly while mixer is still running.
- Mix until combined and dough is sticking together.
- Remove from bowl to floured surface and knead a few times.
- Make a ball out of half of the dough and roll out to 1/4 inch thickness, adding more flour as needed to prevent sticking.
- Cut circles from the rolled out dough to fit muffin tin cups and insert.
- Bake according to Tart recipe.
- For Butter Tarts it is 20 minutes at 375 degrees.
Note: I freeze any leftover pastry in balls in freezer bags until I need it for another recipe.
Recipe for Butter Tart Filling to follow. Stay tuned.