English Butter Tarts
I am determined to get this recipe right. It would be helpful if the poster of the recipe could recommend a crust to use with it. I have tried to make it 4 times now, with limited success.
I haven't given up, and I will add 1/2 egg in the next attempt in an effort to reduce the runny-ness. And I mean this wholeheartedly: A butter tart is not supposed to have liquid syrup running out of it.
I used the flaky butter crust recipe for the crust and made 6 larger tarts instead of 12 small tarts. I have discovered by trial and error that I must bake this crust twice. Bake for 15 minutes, cool, store in fridge overnight, bring to room temperature, bake another 20 minutes, and the crust becomes perfect. It's so inconvenient.
2 users found this review helpful
Dec. 23, 2011