B.D.B. (Bad Day Buttertarts)

Buttertarts

After writing about our cupcakes; Ms. Butters and Mr. Crumbs decided that we definitely needed to schedule a day right away versus waiting around for one of us to pick the phone and schedule the date. Today was decided previously with high hopes of a great cooking day.

Well... that hope fell flat; for one of us at least!

Feeling overtired, dealing with frustrating clients, and a rainy day didn't help Mr. Crumbs' mood get any better. Grocery shopping still to do, tidying the house, and making dinner - Ms. Butter's was on her way with three hours to spare. What a day!!

Running into the store with three bags balancing on one arm, Mr. Crumb's phone started to ring - "Hey, are you ready for tonight? I'm thinking buttertarts!" That's the best thing Mr. Crumbs heard all day!

A little bit overly full

The recipe, well that's Ms. Butter's family secret and Mr. Crumbs had to wait over four years just to be able to be in the same room with the recipe while it sat on the counter. One thing Ms. Butter's is willing to share about the filling is that it has butter in it. That's it. You'll just have to wait four more years for that one!

One thing that we HIGHLY recommend is to not over fill your buttertarts - when baking, they seem to bubble up and spill over the edges of the pastry. They also candy when cool, which makes it hard to remove from the muffin pan.

Mr. Crumbs was very apprehensive about making crust from scratch - "what's wrong with the frozen-store bought shells?" Ms. Butter's scoffed at that one. "it's easy, trust me!" After this day, Mr. Crumbs was not eager. But we can tell you one thing - Mr. Crumbs is converted - it was SO easy!

Pastry warning: you will get covered in flour

Ms. Butter's is willing to share the pastry recipe and here it is:

4 cups white flour

1 pkg tenderflake (that's been refrigerated)

1 egg (separated: white and yolk in two bowls)

1 tsp salt

1 tbsp white vinegar

1/2 cup ice cold water

Sift the flour into a stand mixer with the dough hook attachment. Cube the tenderflake and add it to the bowl and mix on medium; until the mix looks like peas. Add the vinegar, and egg yolk into the water and pour into the mixer. Mix and once combined, whisk the egg white and add. Mix until well blended.  Take dough out of bowl and wrap in plastic wrap and refrigerate for about an hour.

This recipe will make 5-6 pies - or 5 dozen tartlets.

Bad Day Buttertarts were a success - both Ms. Butters and Mr. Crumbs really enjoyed them: flaky, gooey, and sweet. Both of us would definitely make these again.