Jeannette's Butter Tarts

Jeannette's Butter Tarts Ingredients

Filling	6 Cups Flour
1 Cup Butter melted	3/4 Cup Sugar
4 Cups Brown Sugar	3 Teaspoons Salt
1/4 Cup White Corn Syrup	3 Cups Butter - best if cold from the fridge
1 Teaspoon Vanilla	Cold Water as needed to make dough cling together
1/2 Teaspoon Salt	Optional
4 Eggs	1/2 Cup Raisins
Crust	1/2 Cup Pecans

Instructions for Jeannette's Butter Tarts

Filling: Melt butter. Stir in brown sugar, then add corn syrup, salt, and vanilla.

Beat in eggs 1 at a time until well combined. Put aside and make pie crust.

Crust: Combine flour, sugar, and salt. If you choose to use a food processor do this in thirds. (2 cups of flour at a time).

Cube butter and either use food processor to blend until fine "crumbs" or use a pastry cutter and slightly softer butter (but still chilled) to also cut the butter into the flour mixture. Add just enough flour to make the dough cling together.

Either roll out and cut with a cookie cutter, then press into tart pans OR roll balls of dough and use either your fingers or a "stomper" (not sure of the correct term, but you use it to squish a ball of pastry into a muffin tin "shell") to press the dough into muffin pans.

If desired, sprinkle a few pecans, walnuts, or raisins in the bottom of the tart pans. (I usually make a mixture - a dozen of each type or 2 dozen each of a couple of types.)

Spoon or ladle the filling you made earlier over the optional nuts or raisins. Don't overfill as they will "puff" a bit as they bake.

Bake in a 350 F. oven for approximately 10 minutes, or until shells are LIGHTLY colored and filling has puffed a bit and shows a bit of "crusting".

Remove from oven and let cool in pans at least 20 minutes before carefully removing from muffin tins and packing (or eating) the tarts.

Keep in airtight tins and try not to eat too many of them at once.... (good luck with that).

Per Serving (excluding unknown items): 230 Calories; 14g Fat (55.0% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 277mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 1 Other Carbohydrates.

Main Ingredient: PastryCuisine: American

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Ingredient Insight - look inside this recipe