Please bear in mind that this is Mrs Widds Secret Recipe, so don’t tell anyone, (without attribution) especially Great Uncle Algie. We all know what a gossip he is when he’s got a bit of eggnog under his belt
-oOo-
BUTTER TARTS
Preheat oven to 375 degrees.
TASTY TIP: Place foil in bottom of oven to catch any spill. (preferably before you turn the oven on!)
Spray 12 cup tart/muffin tin very lightly to enable easy removal of tarts if your filling overflows as it melts.
INGREDIENTS:
FILLING
1 egg
½ cup butter or margarine softened
1 cup brown sugar
1 tbsp milk
1 tsp vanilla extract
2 cups raisins or pecans or walnuts
PASTRY
½ tsp salt
2 cups Flour
¾ cup Shortening or lard
1 tbsp vinegar
5 tbsp cold water
MIX IT ALL TOGETHER AND WHAT DO YOU GET:
Filling:
Beat together the first 5 ingredients until creamy, not grainy.
Chill the filling to make it easier to work with – not necessary but less messy.
TASTY TIP: I usually make up a batch of filling early and freeze it until needed.
Pastry:
Mix dry ingredients together, add liquid and mix together lightly.
Roll out the pastry on a floured surface.
TASTY TIP: Dust the rolling pin with flour to stop the pastry sticking to it.
Experiment with thickness, (I prefer my pastry to be fairly thin) but thick enough to hold the filling.
Pastry and filling and butter, oh my!
ADD THIS TO THAT:
Cut pastry to fit your tart/muffin tin, leaving enough to create a fluted edge around the top of each tart. Experiment with sizes. Add a few raisins, walnuts, or pecans in the bottom of pastry cup just before you put the filling in. The tarts are delicious with or without them so adding them is at the discretion of the baker.
Fill each pastry cup approximately 2/3 full.
LET THE ALCHEMY COMMENCE:
Bake for 15-20 minutes or until filling is set and pastry a golden brown.
TASTY TIP: Once baked IMMEDIATELY remove the tarts from pan … or you will have to hack them out with a jackhammer!
TASTY TIP: Scrape overflow into tart. To remove from tin, slide a fork down side and slide to one side gently lifting the tart as you go. Tart should lift easily out of tin.
Makes about 12, depending on the size of your tart/muffin tin, but the recipe can easily scale up for even more deliciousness.
The tarts can be frozen after baking, and reheated as desired.
BUTTER TARTS!!!
Widdershins Worlds 
These were my father’s favourite treat. My mother would always slightly burn the top to caramelized them. There is a very unladylike sliver of drool running down my chin looking at these. What can I say: have a bite for me!
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You’re most welcome to drop by anytime to sample one yourself! 😀
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I have never ever heard of butter tarts – I want to make these – thanks Widds!
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I never had before I came here either … you’re welcome. 😀
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Thank you, thank you, thank you! Ahem, that was for Mrs Widds. The typing is much appreciated too. 😉
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Mrs Widds says ‘You’re very,very, very welcome.’ 😀
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Thank you for the recipe, Widds. Can’t wait to start cooking!
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Bon appétit 😀 … let us know how they turn out. 🙂
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Will do!
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Most generous of Mrs Widds.
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She says, ‘you’re very welcome’ 🙂
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🙂
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Those look amazing. Thanks for the recipe!
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You’re welcome 🙂 … Bon appétit 😀
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Sounds scrumptious!
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Truly, they are! 😀
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Must try these someday!
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You can’t stop at one, but you should probably stop at two! 😀
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I have all the ingredients in our pantry, yippieee! Shall give the recipe a try. Thanks very much for the recipe. Thanks to Mrs. Widds, too.
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Let us know how it goes. 🙂
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What a treat!
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Oh indeed it was, is and will be! 😀
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Yum! These really do sound delicious. I like that there are pecans too. It must make the whole house smell wonderful when they cook. Hugs on the wing.
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There’s nothing like it. 😀
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