Butter Tarts

My grandmother’s butter tart recipe was a tradition that filled the house with the warm aroma of brown sugar and butter. I still remember family members would stop in on their travels and always looked for her butter tarts. These butter tarts are as comforting as a hug from a loved one, and every bite reminds me of those cherished moments.
These tarts are rich, gooey, and perfectly sweet, with a touch of crunch from the walnuts. Whether it’s your first time making these or your fiftieth, this recipe will bring a little piece of nostalgia to your kitchen.

Ingredients
For the pastry:
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 lb lard or shortening
- 1 egg stirred slightly
- 1 tablespoon vinegar
- 7/8 cup cold water
- 1/2 tsp brown sugar
For the filling:
- 1 cup packed brown sugar
- 1/2 cup corn syrup or maple syrup
- 1/4 cup unsalted butter melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
Make the pastry:
- Stir the flour, brown sugar and salt together.
- Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
- In a measuring cup, combine the egg and vinegar.
- Add enough cold water to make one cup.
- Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
- Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
- Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
Preheat the oven:
- Preheat your oven to 400°F (200C)
- Prepare the tart shells:
- Roll out the chilled pastry dough on a lightly floured surface to 1/8-inch thickness. Cut out circles to fit your tart pans. Soak the raisins in a bowl of warm water and press the dough into the pans and refrigerate while preparing the filling.
Make the filling:
- In a bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla until smooth. Divide raisins and walnuts evenly among the tart shells, then pour the filling over them, filling each shell about two-thirds full.
Bake:
- Pour the filling into the prepared tart shells about two-thirds full and bake for 15 minutes at 400F (200C), reduce heat to 350F (180C) and continue baking for approximately 10 – 15 minutes (until they start to brown). Once they are cool enough to touch move to a wire rack to cool completely before serving.