Buttertarts

I love butter tarts. They are so ridiculously fattening but I love them. It breaks my heart that my Grandma Schwabs recipe is lost. Her tarts were fantastic. Lily’s look pretty good and as soon as I have lost a couple kilos, I will attempt to make them.

My dear friends Serje has passed on his dad’s precious butter tart recipe to me as well. He claims his dad now uses pre-made Tenderflake party tarts instead of making them, but they taste just as good.

Ingredients

Lily's version:

3 tbsp of butter

1 cup of brown sugar

1 egg

½ tsp salt

½ cup of raisins or currents

3/4 cup nuts

½ tsp vanilla.

Unbaked individual tart shells

Serjes dad's version:

1/3 cup of butter

1 c. brown sugar

1 c. raisins

1 egg (beaten)

1 tablespoon vinegar

Tenderflake shortening tarts (use recipe on the box)

Preparation

Cream 3 tbsp of butter until soft. Blend in 1 cup of brown sugar. Beat 1 egg and then add to the butter sugar mixture. Stir in ½ tsp salt, ½ cup of raisins or currents, 3/4 cup nuts and ½ tsp vanilla.

Place a teaspoon of the filling mixture into an unbaked tart shell (individual tart shells). Bake at 375 F until nicely browned.