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