Butter Tarts

About this recipe

This recipe was first published in 1932 by Maple Leaf Mills, a flour company, that wrote the Purity Cook Book. Mom latched on in 1957, and today the torch is being held by sister-in-law, Jenn. 



Make pastry using Tenderflake lard (recipe on box).


In a bowl, beat together 2 eggs until well blended.

Beat in:

  • 2 cups brown sugar,
  • 2 tbsp. white vinegar,
  • 1 tsp. vanilla.

Then stir in:

  • ½ cup melted butter,
  • 1¼ -1½ cups currants (well rinsed),
  • ½ cup chopped walnuts.

Line pastry tins with pastry and fill ½ to ¾ full with filling. Bake at 450 for 10 minutes. Then reduce heat to 350 and bake until edges are slightly brown (another 15-20 minutes).


  • The original recipe calls for either currants or walnuts but we changed it to both.
    These tarts can be frozen for later (but check quantities before serving; cousin Dean may have eaten a few).

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