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Butter Tarts
Sara Bonisteel
2324 ratings with an average rating of 4 out of 5 stars
2,324
45 minutes, plus chilling and cooling
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To make the crust, combine the flour and salt in a large bowl. Add the lard, and with a pastry cutter or two forks, cut the lard into the flour until the mixture resembles small peas. Add the ice water, 2 tablespoons at a time, and mix with two knives. Add just enough water so that all the flour is incorporated and the dough pulls together into a rough ball.
Turn out onto a lightly floured board, and with a rolling pin flatten the dough into a 6-inch square. Scatter the butter pieces all over the dough, then fold the dough in half. Roll the dough back out into a 6-inch square, then fold and roll out again. Repeat once more, then cover the dough with plastic wrap, and refrigerate for an hour.
Preheat the oven to 375 degrees.
Remove the dough from the refrigerator, and allow to soften.
To make the filling, combine the sugar, condensed milk, flour and butter in a medium-size bowl. Stir until smooth.
On a lightly floured board roll out the dough until it is ¼ inch thick. Gently lift the dough, and put it in a 9-inch pie pan. Trim the edges, then pour in the filling. Bake for 15 minutes, then reduce the heat to 325 degrees, and continue baking for another 25 minutes. The filling will look cracked and bumpy. Do not overbake.
My wife, a Wisconsinite, and I, a Québécoise, took a bet. She said the NYT wouldn’t have a sugar pie recipe. It simply doesn’t exist in her US land, she claimed. I guessed not only would they have one, but like the tourtière recipe, they would even profile it as Québécois/French Canadian culinary culture. Turns out I won. Feeling proud, indeed, and though this recipe is nothing like my Matante Colette’s (really!? NO maple syrup!?), I can’t wait to try it !
super super sweet, not as balanced as versions that are "Canadian" or even versions from Indiana etc.
My wife, a Wisconsinite, and I, a Québécoise, took a bet. She said the NYT wouldn’t have a sugar pie recipe. It simply doesn’t exist in her US land, she claimed. I guessed not only would they have one, but like the tourtière recipe, they would even profile it as Québécois/French Canadian culinary culture. Turns out I won. Feeling proud, indeed, and though this recipe is nothing like my Matante Colette’s (really!? NO maple syrup!?), I can’t wait to try it !
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