Fern's Butter Tarts
Sure thing about Butter Tarts is that one needs to be in no hurry because dripping any drops of filling make getting the tarts removed from the pans an ordeal.
Crust for 28 tarts and 1 single pie crust for the freezer or double batch tarts
5 cups all purpose flour
2 1/3 cups cold shortening
1 tsp salt
1 egg plus 2 tsp vinegar and enough water to make 1/2 cups liquid
2 cups brown sugar
1/2 cup butter
2 Tbsp vinegar 1 tsp vanilla
1/3 cup raisins
1/3 cup walnuts
Roll out crust as for pie. Use a biscuit cutter or canning jar lid to cut circles that fit your tart tin. Place pastry circles in the tins and carefully spoon filling to go half way up the crust. If they are overfilled, the filling will boil up over the edge of the pastry and make it almost impossible to remove the tarts.
Bake at 400* F until crust is golden brown.
Recipe from Fern Winger via Debby Alianelo