Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Butter Tarts. Butter Tarts have that perfect ratio of pastry to filling. That is because they are traditionally made as individual tarts. Butter Tarts are not to be eaten daintily with a fork, but should be picked up and eaten in a few delicious bites. I like them warm from the oven, at room temperature, or even cold from the fridge.
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