Butter Tarts, Pecan Tarts and Sour Cream Dough Recipe

Ian and I both have English and Scottish heritage and tarts are always a big thing at Christmas around here.  We love to share them with our friends and neighbors and over the years have been asked for the recipe many times – so here you go.  Ian’s favorite, the Pecan Tart, and mine, the English Butter Tart:

 

Sour Cream Pastry Recipe:

• 1/2 pound soft butter
• 1-tsp baking powder
• 1/2 cup sour cream
• 2 cups all purpose flour
• 1 egg yolk

Place all ingrediencies into a mixer and use the bread hook to blend together.
If mixing by hand:  place flour and baking powder on counter, make a hole in the center, add remaining ingredients (which have been mixed together).  Blend with your hands (take your rings off – this is really sticky).

Role in plastic wrap and refrigerate overnight or place in freezer for 1 hour.

Roll out and cut tart shells.

Place shells into greased muffin tins.

NOTE – we use our large muffin tins, so to cut my pastry I use a tupperware bowl about 5 inches across.

Butter Tart Filling:

• 2 eggs beaten
• 1 tsp vanilla
• 1 cup raisins
• 1 cup brown sugar
• 2 tbsp butter
• dash of salt.

Place butter in a saucepan to melt, add sugar and eggs, stir until all ingredients are hot – but not boiling, add remaining ingredients, spoon into tart shells – to 3/4 full.

Bake at 350 F about 18 minutes

Pecan Filling:

• 4 eggs beaten
• 1/2 cup dark corn syrup
• 2 tbsp melted butter
• 1 tsp vanilla
• 1 cup white sugar
• 1/8 tsp salt
• 1 cup chopped pecans

Same saucepan instructions as above, Bake at 325 for 25 minutes

 

Enjoy!..