Classic butter tart

Classic butter tart                   


 Classic butter tart

Ingredients: Crust:

5 1⁄2 cups all-purpose Flour2 tsp Salt

1 lb tender flake Lard

1 Egg, stirred slightly

1 tablespoon Vinegar

7⁄8 cup cold Water


Stir the flour and salt together.

Cut in the lard with a pastry blender or two knives until the shortening is in pea

size pieces.

In a measuring cup,  combine the egg and vinegar.

Add enough cold water to make one cup.

Stir the liquid into the flour mixture,  adding just enough to make the dough cling together.

Stir in the water with a wooden spoon until mixed thoroughly.

Gather the dough into a ball .

Cover dough and refrigerate for one hour,   or you can chill it covered overnight.

Leave it at room temaparature for 15 minutes before rolling it out .

Roll out the dough on a lightly floured surface.

Prepare a thoroughly greased baking tin and roll out the dough to fit into the tin.

Chill until ready to fill.


Classic butter tart


1/2 cup butter

1 1/2 cup brown sugar, packed

2 eggs

2 tbsp cream

2 tsp vanilla

1/2 cup chopped pecans (optional)


Set oven to 400°F.

Melt together the butter and sugar,  and cool slightly.

Beat the eggs,  cream and vanilla together.

Once the sugar mixture has cooled,   whisk in the egg mixture a bit at a time.

Stir in the nuts.

Fill the tart pastry shell about 2/3 full.

Bake for 15-20 minutes or till pastry is golden and filling is puffed up.

Let cool in baking tin for approx. 20 minutes then transfer to a cooling rack.

This tart is one of my family favourites and has been in the family for decades.  Lovely as a treat with tea,  coffee,  and hot chocolate.

Nutrition Facts:

Classic butter tart

Serving Size 2 slices (90 g)
Per Serving % Daily Value*
Calories 430
Calories from Fat 189
Total Fat 21g 32%
Saturated Fat 5g 25%
Cholesterol 35mg 12%
Sodium 320mg 13%
Sugars 27g
Protein 4g
Vitamin A 2% ·

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Classic butter tart


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