This is my great-grandmothers recipe for buttertarts, and it’s so simple that I almost feel like they can’t possibly be as good as they are. And they are good. I’m currently trying to find a fair to enter them in (because yeah, on my bucket list, right next to making it into the Guiness Book of World Records for anything, is to win a blue ribbon at a country fair. I think these are my ticket).
I made these a week and a half ago, and I know that I’ve got at least one more pack of frozen tart shells in my freezer, so it’s been a battle of the wills to not make at least another dozen. Can this (with it’s butter and milk) count as a serving of dairy? Half a serving?
Oh yeah, these are definitely Oliver approved too!
Without further ado…
Prep Time: 10 minutes
Bake Time: 28 minutes
Makes: 24 tarts (standard size)
2/3 c butter, softened
2 c brown sugar
4 tbsp milk
2 tsp vanilla
walnut pieces (optional)
1. Preheat your oven to 450°F and prepare your tart shells.
2. Cream together the butter and sugar until light and fluffy
3. Add the eggs, milk and vanilla and mix until well combined.
4. Drop a few nuts (if using) into the bottom of your prepared tart shells (or your tenderflake ones from the freezer, like I do). Fill each shell with 1 tbsp of filling
5. Bake at 450°F for 8 minutes, then reduce the oven temperature to 350°F (do not remove the tarts) and continue baking for another 15 to 20 minutes, until golden brown.
NOTE: At 15 minutes, your filling will be runny, at 20 minutes it will be firm. I’m a firm filling person (as were the folks here at the office, who have been harassing me all week to bring in more), so I strongly suggest going that route.