Vinegar – How sweet it is
Today’s secret ingredient is … vinegar. If you like butter tarts, then connecting this acidic liquid with dessert isn’t much of a leap. I used two tablespoons when I whipped up a batch of my mom’s Prize Winning Butter Tart recipe. It cuts the sweet perfectly.
It’s also an essential ingredient in the tart shells. You see, I can’t make traditional pastry to save my life. One time it will turn out fine, the next it’s a lump of gray glue that cracks when you try to roll it. I don’t have time to consult my horoscope every time I make a pie, so when I found this “no fail” recipe, I tried it. I’ve been using it for years and it has never let me down. It will work for you, too, providing you don’t start substituting willy-nilly.
Before you begin, a word of warning. I find that the shells are so flaky they don’t come out of molded tart pans easily, so I use individual tart shells placed on a baking sheet. Notice how they’ve bubbled over? I love that. Even without tasting them you know they’re homemade and not from the supermarket. Once they’ve cooled, the tarts pop out easily.
No Fail Pastry
Printable recipe
Makes a double crust or lots of tarts.
This recipe produces a very flaky, short crust. If you’re a fan of the old-fashioned lard crust, you’ll be a bit disappointed. But if you’ve been buying frozen tart shells, you’ll be tempted to stop.
Ingredients
- 2 cups all purpose flour
- 3/4 tsp salt
- 1 cup shortening, cold
- 2 tbsp ice water
- 1 egg
- 1 tbsp white vinegar
Instructions
- Mix flour and salt in a large bowl.
- Cut in shortening until it resembles fine crumbs
- Beat egg, water and vinegar together with a fork.
- Pour egg mixture over flour and mix with the fork until dough forms a ball.
- Divide dough into two equal balls. *
- Roll one half at a time as required (I like my tart shells very thin, about 1/4″ at most.)
- Bake according to recipe directions.
- If your recipe calls for pre-baked shells, prick the shell several times with a fork and bake at 425F for 10 to 12 minutes.
*Note: If the kitchen is warm chill the dough for 30 minutes before rolling. Otherwise you’ll have a mess on our hands.
And one more photo, just for fun. Mmmmm. Butter tarts.
