Butter Tarts


  • Mariposa, Carol 1990
    Mariposa, Carol 1990

    2 cups flour

  • 1 t salt
  • 3/4 cup shortening
  • 5 T ice water

To make pastry: sift flour and salt; rub shortening into the flour to form balls the size of small peas. Add water and mix with a fork. Knead slightly for form a smooth ball. Roll and cut to fit tart pans.


  • 2 eggs, slightly beaten
  • 2 cups brown sugar
  • 2 T vinegar
  • 1 T vanilla
  • 1/2 cup melted butter
  • 1-1/2 cups raisins

To make filling: combine eggs, sugar, vinegar, and vanilla. Stir in melted butter and raisins.


  • 1/2 cup whipped cream

Fill tart shells two-thirds full. Bake for 10 minutes at 450º F; reduce heat to 325º F and continue baking for 20 to 25 minutes. Serve topped with whipped cream.