This Butter Tart is a more like shortbread than a traditional pie crust, and has a wonderful crisp texture. The butter crust holds up well with a simple fruit filling, or my favorite, Sour Cream Lemon Curd (recipe follows below).
Butter Tart Crust
1 large egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
1¼ cups flour
⅔ cup powdered sugar
¼ teaspoon salt
8 tablespoons cold Tillamook Unsalted Butter cut into small bits (I cut mine up and put it in the freezer until it’s needed)
In a small bowl whisk the egg yolk, cream, and vanilla together and set aside.
In a food processor, combine the flour, sugar, and salt. Add in butter and pulse about 20 times, until butter is incorporated. Turn on food processor and add the egg mixture through the feed tube and process until liquid is absorbed, and mixture comes together.
Wrap dough tightly in plastic wrap and refrigerate for at least one hour or up to two days.
After you have chilled dough, let it soften at room temperature for 5-10 minutes. Roll dough out to fit into tart pan, and place into freezer for about 30 minutes. Cover dough with foil, and weigh down with pie weights (I use beans).
Bake at 375°F for 30 minutes, remove foil and weights, and continue baking until the crust is a deep golden brown, about 5-10 minutes longer.
My dad is a lemon lover, and I have tried dozens of different lemon curd and pie filling recipes over the years, and we both agree this is hands down the best one yet! This year for Father’s Day, I made him a Butter Tart with this filing, but I also made an extra batch that I put in a mason jar. My mom said he savored the contents of that jar, and added it to almost everything…marionberry cobbler, vanilla bean ice cream, toast, fresh fruit, etc.
Sour Cream Lemon Curd
7 large egg yolks
2 large whole eggs
1¼ cups sugar
¾ cup fresh squeezed lemon juice (about 5 lemons)
¼ cup grated lemon zest
1/8 teaspoon salt
4 tablespoons Tillamook Unsalted Butter
½ cup Tillamook Natural Sour Cream
1 Butter Tart, warm from the oven
In a medium sauce pan, whisk egg yolks, whole eggs, and sugar together until combine; add in lemon juice, zest, salt, and butter and cook over medium heat, stirring constantly, until curd thickens (about 8 minutes).
Strain curd through a fine mesh strainer and add sour cream. Add curd to the warm tart crust and bake at 375°F for about 10-15 minutes.
Let cool and enjoy!