My husband’s mother died yesterday. She was 93. She would want me to share this recipe above all of the ones she left behind. Enjoy.<\/p>\n
TILLEY BUTTER TARTS:<\/p>\n
Pie Pastry: Combine flour + salt. Cut in lard to coarse meal crumbles.<\/p>\n Combine vinegar + beaten egg in a measuring cup. Add cold icy water to this mix. Stop added water when egg\/vinegar\/water measures out to 1 cup.<\/p>\n Gradually add this wet mix to the dry mix with a fork. Gather combined batch up a ball. Wrap with plastic film and chill or freeze until needed, or roll out immediately into circles to make pastry shells to be placed in muffin tins.<\/p>\n Yield: 3 double 9″ pie crusts or 12 tart shells<\/p>\n Filling: Cream butter well before adding the cream. Add sugar; mix well. Add egg and vanilla. Mix to combine only.<\/p>\n If using raisins, drop a few into bottom of each tart shell placed inside large muffin tin wells, with sides of tart walls crimped to flatten out before being filled.<\/p>\n Dump filling into each pastry shell to about 2\/3 full mark. Bake at 425 oven for 8 mins, drop the heat to 350 and bake tarts another 12 mins.<\/p>\n Yield: 12 butter tarts<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" My husband’s mother died yesterday. She was 93. She would want me to share this recipe above all of the ones she left behind. Enjoy. TILLEY BUTTER TARTS: Pie Pastry: 5 C AP Flour 2 tea Salt 1 lbs Tenderflake … Continue reading
\n5 C AP Flour
\n2 tea Salt
\n1 lbs Tenderflake Lard
\n1 tbsp Vinegar
\n1 Egg, slightly beaten<\/span><\/p>\n
\n1\/3 C Butter
\n2 tbsp Whole Milk or Cream
\n1 C Br Sugar
\n1 Egg, LG, beaten
\n1 tea Vanilla<\/p>\n