Butter Tart

• 1 cup shortening
• 1 large teaspoon butter or margarine
• ¾ cup boiling water
• 3 ½ cups pastry flour or 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs
• 1 ½ cups brown sugar
• ½ cup corn syrup
• 3 tablespoons butter, melted
• 1 cup currants or raisins
• ½ cup chopped walnuts
• 2 teaspoons vinegar
• 1 pinch of salt
• ½ teaspoon vanilla extract

Ingredients for 14 servings (1.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Dough: Beat the shortening, butter, and hot water together until creamy.

2. 2

   While still warm, sift in the flour, baking powder, and salt. Mix gently until a dough forms. Try not to knead it while forming it into a large ball.

3. 3

   Separate the dough into two equal portions and chill 20 to 40 minutes.

4. 4

   Divide the dough into two dozen equal balls. Roll each ball into a flat disc.

5. 5

   Tarts: Preheat oven to 350°F (175˚C).

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6. 6

   Beat the eggs well. Add sugar, syrup, and melted butter and beat again.

7. 7

   Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.

8. 8

   Put a small amount of cornmeal into small tartlet pans, or count out 24 cupcake papers.

9. 9

   Fit the flat circles of pie crust into the pans, or fit them into cupcake papers and insert them into the pans.

10. 10

    Fill the shells ⅔ full with the prepared filling.

11. 11

    Bake until the pastry is light brown (about 20 minutes).

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12. 12

    Remove from the oven and let cool.

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