Butter Tarts

hand written by my nanny

aka vinegar tarts

The following recipe is one that my grandmother always made. I replaced brown sugar with date puree.


The following will make enough pastry for 12 medium size tart shells plus enough for a pie shell. (great for quiche)

  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1 cup shortening
  • 1 egg
  • 1/2 cup water
  • 1 tsp. vinegar
  • 1 tsp. date sugar or puree (optional)

Combine flour and salt, cut in shortening. I like using my hands to blend shortening into flour but pastry cutter can be used. Mix egg, water, vinegar and sugar/puree (if using) together. Add to flour mixture and work together with hands or fork. Using half of mix, flour work surface and roll out to approx. 1/8″. Cut to fit size of baking tin (muffin pan) that you are using.


  • 2 eggs
  • 1 1/2 cups date puree
  • 2 Tbsp. vinegar
  • 2 Tbsp. cream (I use coconut milk)
  • 1 tsp. salt
  • 1 tsp. vanilla
  • raisins and/or nut (walnuts or pecans) optional

Blend together first 6 ingredients. This can be done with mixer, blender, magic bullet, immersion blender or by hand with a whisk. If using raisins and or nuts put a few in bottom of each tart shell. Fill shells with mixture and bake for 25 – 30 minutes at 350° F.

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