i made buttertarts! i’m so proud of myself. this recipe is from my mom’s friend’s mom. i just learned from wiki that buttertarts are a canadian treat!

i just used a mix for the pastry because i’m not that adventurous yet. below the filling recipe is a pastry recipe.

filling:
prepare 12 tart shells
put raisins or nuts into bottom of tart shells
 
whisk together:
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 tablespoon warm water
 
pour over raisins (or nuts)
to fill tart shells about 2/3s full
 
bake at 400 degrees for 20 to 25 minutes (the larger the tart shell, the longer you would bake them.)

pastry:
4 cups all-purpose flour 

1 tbsp kosher salt 
rind and juice of ½ a lemon 

1 lb lard (or tenderflake)
1 egg, separated

sift the flour into a large bowl. add the salt and lemon rind (reserving the juice), and stir with a whisk. cut the lard into small cubes. use a pastry knife to chop the lard and flour together into smaller pea-sized pieces until the mix resembles a light, floury crumble.
separate the egg white into a bowl for whisking and the yolk into a measuring jug. add the lemon juice to the egg yolk, top with ice-cold water to the 1-cup line, and stir well.

whisk the egg white until foamy and white.

make a well in the flour mixture.

add the egg yolk, lemon juice, and water mixture to the flour mixture and gently fold 7–12 times by hand. while the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball.

if you’re making buttertarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for 1 hour before using. if you’re making 10-inch pie crusts, divide it into 3 before wrapping and chilling. if you’re making 1 big ass pie, divide two-thirds of the pastry into one ball, and the remaining one-third into another before wrapping and chilling.