Butter Tarts

Ingredients

• 3 cup pastry all-purpose flour
• ½ lb pastry; or buttery Crisco lard
• ¼ lb pastry butter or margarine
• 1 tsp pastry salt
• ½ cup pastry water, added gradually
• 2 filling eggs
• 2 cup filling brown sugar
• 2 tbsp filling vinegar
• 1 tsp filling vanilla
• ½ cup filling melted butter or margarine
• 1½ cup filling raisins or currants, dates, figs or nut meats

Method

1. Pastry for tarts: Combine the flour, lard, butter and salt, adding the margarine last by chopping it in. Add the water gradually until the dough comes together.
2. Filling: Beat the eggs until well blended. Beat in the sugar. Add the vanilla and vinegar. Stir in the melted butter and fruit.
3. Place the pastry in a tart tray. Fill 1/2 to 2/3 full. Bake at 450 degrees for 10 minutes, then reduce to 350 and bake 20-25 minutes. Watch them, as they brown quickly and don't always need the required time.

Notes

From Myra Corrigan (Brenda's cousin).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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