Friday, November 20, 2009

Recipe: Butter Tarts

Our first Christmas Faire is today in Oliver. Robin is there and Sarah and I are at the farm, feeding livestock, creating product (today that is dyeing a skein of angora/silk yarn for a baby hat, with nautural indigo), and keeping the house.

Good thing we are home as the chimney repair/inspector just drove in to fix a masonry crack in the wood stove chimney.

Robin set up alone and will be manning the booth alone. Hope he has a good show over the next two days.

In the flurry of getting ready for the show I needed a quick, sweet treat, to send along with Robin.

Here's my fail safe butter tart recipe, using prepared tart shells. This is from my Grade 8 home economics class. I've never seen it in a recipe book. Its also great to mix up quickly to take to a potluck or a fund raising bake sale.

Butter Tarts (yield 40)
40 prepared tart shells
3 cups brown sugar
1/2 cup butter, melted (don't substitute margarine)
2 eggs
2 tbsp. vinegar
1 1/2 cups raisins, dried cranberries or other dried fruit
1 cup chopped nuts (slivered almonds, hazelnuts, walnut pieces, sunflower seeds)

Mix together sugar, eggs, and butter. Add vinegar and mix well. Add dried fruit and nuts and mix. Fill tart shells 2/3rds full. Bake at 350F for 10 minutes or until tart shells are golden brown and filling is bubbly but only medium brown. Don't over bake. Cool before serving.

Variation: Omit the fruit, and add 2 cups of pecans in place of the nuts for pecan tarts.

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