MAGPIE'S MUMBLINGS

A blog about my interests, which include crazy quilting and various and assorted other artsy pursuits and sometimes known to contain mumblings of a random nature.

Wednesday, July 22, 2009

Butter Tarts by Jack

Here you go....the recipe for Butter Tarts....

The recipe makes approx 48 tarts. Preheat oven to 375 degrees.

Pastry:
8 cups cake & pastry flour
2 2/3 cups margarine (the hard kind, not the stuff that's whipped)
approx. 12 -16 tablespoons of ice water
Cut margarine into the flour until well blended. Add water until it reaches pastry consistency (note from MA...I haven't a CLUE what he means by that...I'd just buy pre-made tart shells!!). Roll out and cut. (he uses an empty l L juice can as a cutter). Line tin muffin cups with the paper cups you can get for muffins (the large size) - otherwise the filling might leak through the pastry and they stick to the pan.

Filling:
6 cups brown sugar
6 eggs, beaten
scant 1 1/3 cups of milk
6 teaspoons vanilla
2 cups melted butter (or margarine)
raisins (or pecans)
Combine all but the raisins. Place a few raisins (or pecans) into the pastry lined muffin cups. Fill about 2/3's full with the filling. Place in 375 degree oven for 8 minutes. Reduce heat to 350 degrees and continue cooking til lightly browned. Let cool approx. 1/2 hr before removing from pans.

7 comments:

SuSaw said...

SIX cups of brown sugar!? That's a lot of sugar....are these like pecan pie without the pecans?

Doreen G said...

OK Missy in Oz we have plain flour and self raising flour---what is cake and pastry flour?
I suppose it would be plain flour --no raising agents in it.

Magpie's Mumblings said...

Susan, I guess you could say they're very much like mini pecan pies..only we make ours with raisins. And yes, it's 6 cups of brown sugar!!
Doreen, you're asking the non-cook about differences in flours? Oh oh. Jack said to use your plain flour and it'll be fine. Actually, just use whatever recipe you would normally use for pastry and it will be great.

Magpie's Mumblings said...

Susan, I guess you could say they're very much like mini pecan pies..only we make ours with raisins. And yes, it's 6 cups of brown sugar!!
Doreen, you're asking the non-cook about differences in flours? Oh oh. Jack said to use your plain flour and it'll be fine. Actually, just use whatever recipe you would normally use for pastry and it will be great.

arlee said...

MOannnnnnnnnnnnnnnnnnn i think i just ----------------mmmmmmmmmmmm:}

yvonne said...

Oh boy another new recipe to try. I love pecan pie so I'm sure I'll love these.

FredaB said...

Tell Jack there are only 2 of us doing the eating in this house and I do know what Cake & Pastry flour is. I have some in my freezer right now. That is one of the musts on the list when we come North.

Hugs to you both

Freda B