Yum... these butter tarts make me swell with Canadian pride. Can you believe these awesome delicious bites of heaven were made by Canadians? I can. Go Canada! CrustIn a large bowl whisk 1 1/2 cups of flour with 1/4 tsp. salt. Take 1/4 cup cubbed cold butter... And 1/4 cup lard (I used Crisco) Use a pastry blender (or 2 knives) and cut into the mixture until it is all mixed well together. There should be smallish chunks of the butter and lard. Take one egg yolk... And 1 tsp. of vinegar in a liquid measure. Add enough ice water to make it to the 1/3 cup mark. Whisk it all together. Then add to the flour/lard/butter mixture. Use a fork to mix everything together until it holds together. Then press into a disk and cover with plastic wrap. Place in fridge for up to 3 days. FillingIn a large bowl place 1/2 cup packed brown sugar. 1/2 cup maple syrup (the original recipe said corn syrup, but my parents don't like that so we used maple) 1 egg 2 tbsp. of softened butter 1 tsp. vanilla And 1 tsp. vinegar. Whisk it all together until well mixed. Take out that dough you had in the fridge for 3 days. Rile it out till it is about 1/4 inch thick. Use a can for approx. size. Cut just a little smaller then what the can is sized. Place the crust into the greased butter tarts. Divide 1/4 cup chopped pecans and 1/4 cup shredded coconut into the bottom of the crusts. Scoop a little of the maple sugar mixture into the tarts. Bake in a 450 degree oven for about 12 minutes Dont over fill the tarts or you're tarts are going to end up looking like this. ^ Even though it looks crazy they still taste great, especially with cream.
Bon Appetite!
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K.J. BergenHi, I'm Kayla. I have red hair and freckles. I love God, kittens, coffee, reading, and Disney. :) Categories
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