KitchenMagician's Recipe

TARTS - NUT - PECAN BUTTERMILK

Category: Tarts

Makes 30 tarts.

4 c. granulated sugar
1 c. butter, softened
6 eggs
6 T. all-purpose flour
1/2 tsp. salt
2 c. buttermilk or sour milk*
1 c. chopped pecans, toasted

30 2 1/2-inch tarts shells, unbaked

Preheat oven to 300F.
In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.
Beat in eggs, one at a time, beating well after each addition.
Combine flour and salt. Gradually beat flour mixture into butter mixture.
Beat in buttermilk until mixture is well blended.
Pour into tart shells; sprinkle pecans over filling in pastry shell.
Bake a 300F for 15 to 20 minutes, or until the buttermilk filling is set. Cool. Refrigerate until serving time.

*To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup.
Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.