January 30, 2011

the baked goods: butter tarts

Hello friend. This is going to be a super quick baked goods today because I'm just about to head out for my tattoo!!

Yesterday afternoon I put together a double batch of insane butter tarts.  Oh - you don't know butter tarts?  Well you should probably fix that right now.  Go to your kitchen, get your apron on and make these now!

I guess they're kind of like mini pecan pies - but without the pecans.  Okay, they're mostly egg, butter and sugar - the best parts of a pecan pie.

In Canada there is a great debate as to whether or not butter tarts should contain raisins.  I'm here to answer this question - NO!  No raisins are permitted in my tarts.

The recipe that I used was lovingly handed down by my good friend Becke from The Vintage Cabin.  I'm going to copy and paste the recipe below, but I'm afraid I had to edit out the testicle related comedy (don't think those jokes went unappreciated though).

Never Fail Pie Crust
5 cups of All Purpose Flour
1/4 teaspoon of Baking Powder
2 teaspoons of  Salt
1 pound of non-hydrogenated shortening

Mix together until it forms pea sized balls. In a measuring cup, break one egg and mix. Add 3 tsp of white vinegar and then add enough cold water to the mixture to make one cup. Mix that shit up with the first mixture just until it forms one big, smooth ball (eww) and that's it. To make the buttertart crusts, just cut them out of the dough with a mug or some other round thinger. This recipe makes a shitload of crust, something like 3 double crust pies so if you do use it you can keep extra in the fridge for up to one week.

Buttertarts (from a really old recipe from a big, fat, dead lady so they MUST be good, right?)
Makes 12
Before you do anything, prepare your pan and pastry shells. Spray the shit out of those pans.
Then, cut out the dough in circles and stuff 'em into each tin, folding in any loose sides

1/3 cup of softened butter
1 cup of packed light brown sugar
2 tsp of heavy cream
1 egg, beaten
1 tsp vanilla
1/2 tsp salt

Combine all of the ingredients in a sauce pot and stir together. Over low to medium heat, stir until the butter is just melted. Pour the mixture into the pastry crusts (about 1/2 way or so) until they're all full. Bake them at 450 degrees for 10 minutes (or until they get foamy) and then reduce the temperature down to 350 degrees and bake for another 8-10 minutes, or until the crust is slightly brown. When you remove them from the oven, if any have bubbled over and ran into the sides, just run a knife around the edges so they come out once cooled. That's about it. Don't forget to add lots of cat hair for extra flavor.

I'll be back tonight or tomorrow morning with some work in progress tattoo pictures!