Forgotten Love Recipes
Although I switch up my pastry recipe, mom’s butter tart filling is hands down the best I’ve ever tasted.
• 6 cups flour
• 2 tsp salt
• 1 lb Tenderflake lard
• Cold water
1. Mix flour and salt together.
2. Cut in Tenderflake lard with pastry blender or 2 knives until mixture resembles coarse oatmeal.
3. Add only enough ice-cold water to make the dough easy to handle.
4. Roll out onto floured surface.
5. Transfer dough to pie plate or tart tins and bake according to recipe.
6. *For tarts, roll out, cut with large glass or round cookie cutter and shape into tart shells.
My Favorite Pastry from the Spencer Centennial Cookbook
• 5 cups flour
• ½ tsp baking powder
• 3 tsp brown sugar
• 1 ½ tsp salt
• 1 lb lard
• 1 egg
1. Mix dry ingredients together. Cut in lard until texture is crumbly.
2. Beat egg in measuring cup. Top up with 7-up until there is 1 cup of liquid.
3. Add to flour mixture a bit at a time, until mixture will handle easily (you may not use all the liquid).
Makes dough for 3 large pies.
Butter Tart Filling yields 24 tarts
• 1 cup brown sugar
• ½ cup corn syrup (I never said they were healthy lol)
• 6 tbsp soft butter
• 2 eggs well beaten
• 2 tsp vanilla
• 2 tsp vinegar (not in all recipes but cuts the sweetness a bit and takes them from a 10 to a 99)
• ¼ tsp salt
• 2 cup raisins
1. Mix all together and ½ fill tart shells.
2. Bake at 375F for 16-18 minutes or until filling is set.
• 1 cup white sugar
• ¾ cup fresh squeezed lemon juice (mom always used ReaLemon from that squeezable plastic lemon that is in tons of Canadian refrigerators)
• 3 eggs well beaten
• ¼ cup cubed butter
1. Mix all together in a small saucepan, constantly whisking until curd holds whisk marks. Approx. 6-10 mins.
2. Fill precooked tart shells, spoon on biscuits, layer into fruit parfaits, use in poke cakes, serve topped on pancakes, filling for layer cakes … the uses are as limited as your imagination