I <span style="font-weight: bold">ADORE</span> really good butter tarts and as of last night, I have found the <span style="font-weight: bold">PERFECT</span> recipe
Well, more like a combination of 3 different recipes
I was telling someone the other day I hadn't made butter cookies but once!
The recipe called for a pound of butter well I ate that whole batch before the kids got home!
I was telling someone the other day I hadn't made butter cookies but once!
The recipe called for a pound of butter well I ate that whole batch before the kids got home!
Threw the recipe away!
man they were good </div></div>
real butter is a beautiful thing
my favorite cakes are ole time pound cakes....pound of butter; pound of sugar; pound of flour.... you get the picture
yes, they are in no way good for you but dang they taste good
looks like you fell asleep during the sharing is caring lecture too
I gave out baskets today and the rave reviews were for the butter tarts. At 1am I was in no mood to taste anything last night, so I just got home and munched on one...lawd have mercy they are lovely
This recipe is the result of 3 years worth of "tweaking" and now I am perfectly happy with the results! The recipe makes gooey butter tarts, so if you like yours runny, this isnt for you:
2 eggs
1 1/2 cups brown sugar, packed
1/2 cups corn syrup
5 Tbsp(or 1/3 cup) unsalted butter, melted
2 tsp white vinegar
pinch of salt
1 tsp vanilla extract
1/4 cup heavy cream or half and half.
Optional
1 cup currants or raisins
1/2 cup chopped walnuts (I dont bother with these)
Preheat oven 350 degrees F.
beat eggs well.
add sugar, syrup and melted butter
beat really well again.
add vinegar, salt, vanilla, heavy cream.
beat vigorously.
If desired:
add currants/raisins/walnuts
Now, you can use tart shells but I like to make a shortbread crust and pour the mixture over that instead:
Here's the shortbread recipe:
1 cup unsalted butter
1/2 cup icing sugar
pinch salt
splash of vanilla extract
2 cups flour
beat butter and icing sugar and salt together til light and fluffy.
add in flour
<span style="font-weight: bold">DO NOT over stir or dough will get tough.</span>
press into bottom of 9" x 13" pan
bake at 350F for approx 12 mins or so
<span style="font-weight: bold">NOW:</span>
pour butter tart mixture over shortbread crust
bake for 20 minutes
let cool and settle before cutting
better yet, after it cools for 15mins, place pan in fridge for an hour to cool and settle completely.
<span style="font-style: italic">Note: If you do like it a bit more runny, just shave 3 to 4 mins of the baking time.</span>
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