My Grandma Lila DickinsonHow I love and miss her!
When ever Christmas time rolls around I automatically start thinking of my Grandma Dickinson. Her house was always decorated with fake snow pictures on the windows and black and silver sparkly letters spelling out the words to Silent night on the wall. Christmas paper bells and all sorts of fun things. But mostly I think of her baking and one thing she baked every year for as long as I can remember were Butter Tarts. Now these are not your average butter tarts with filling and just raisins, these are the quintessential butter tarts. They are a family tradition and a treat enjoyed by many over the years. One year I made them for some missionaries from our church and they could not get enough of them but they also could not remember what they were called so one Elder started calling them Sweeter Butters and the name has just stuck. So here is the recipe, it is not the simplest recipe, but they are so worth the effort. The pastry is one I use for my pies as well and it is amazing and so very simple, but you must use Tenderflake Lard and you must freeze the dough beforehand. If you live in the states I am sorry they do not have Tenderflake Lard, but I would be happy to send you some if you are so inclined to make these.
Filling:
5 cups Flour
Separate into 4 balls of dough. Freeze for at least 24 hours, this is a must!
Roll out dough until 1/8 of an inch thick. Use cup cake papers for shells. To measure the right size of dough to fit the baking cup paper, flatten out a baking cup and find a cup or cookie cutter with the same diameter. Place dough into the baking cup inside a muffin tin. Fill tart shells 3/4 way full.
When ever Christmas time rolls around I automatically start thinking of my Grandma Dickinson. Her house was always decorated with fake snow pictures on the windows and black and silver sparkly letters spelling out the words to Silent night on the wall. Christmas paper bells and all sorts of fun things. But mostly I think of her baking and one thing she baked every year for as long as I can remember were Butter Tarts. Now these are not your average butter tarts with filling and just raisins, these are the quintessential butter tarts. They are a family tradition and a treat enjoyed by many over the years. One year I made them for some missionaries from our church and they could not get enough of them but they also could not remember what they were called so one Elder started calling them Sweeter Butters and the name has just stuck. So here is the recipe, it is not the simplest recipe, but they are so worth the effort. The pastry is one I use for my pies as well and it is amazing and so very simple, but you must use Tenderflake Lard and you must freeze the dough beforehand. If you live in the states I am sorry they do not have Tenderflake Lard, but I would be happy to send you some if you are so inclined to make these.
Sweeter Butters
Filling:
Mix the following ingredients well.
8 eggs
4 cups Brown Sugar
1 tsp. Salt
8 tbsp. Vinegar
2 cups Table Syrup
2 cups Butter, melted
4 tsp. Rum flavouring or Vanilla or Maple
2 cups Raisins, chopped
4 cups Pecans or Walnuts or Both
4 cups Unsweetened Fine Coconut
Pastry:
Put all ingredients into a mixer and mix until ingredients are Incorporated. DO NOT OVER MIX.
5 cups Flour
1 lbs Tenderflake Lard, It must be Tenderflake!!!
1 tsp. Baking Soda
1 tsp. Salt
2 tbsp. Brown Sugar
1 Egg in 2 tbsp. Vinegar and fill to 3/4 cup with cold water
Separate into 4 balls of dough. Freeze for at least 24 hours, this is a must!
To make Tart Shells:
Roll out dough until 1/8 of an inch thick. Use cup cake papers for shells. To measure the right size of dough to fit the baking cup paper, flatten out a baking cup and find a cup or cookie cutter with the same diameter. Place dough into the baking cup inside a muffin tin. Fill tart shells 3/4 way full.
Bake @ 400 degrees for 15-17 minutes. Yields 7 dozen tarts.
This recipe can be halved and quartered.
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