Stacy Holbrook
Contributing Writer

(Photo by Stacy Holbrook –  There is an art to making English butter tarts that this cherished recipe is happy to explain.) 

Many people have thatfavorite recipe, brought through the family from generation to generation.  What makes this recipe even more appealing is the story and memories that come with it.

 Eaton Rapids neighbor Sonja Oatley is also the granddaughter to the Smart family who owned and operated the Smart’s Bread Box on Michigan Road in Eaton Rapids back in the 1970s, the current location of Jack and Sons Garden Produce. This was an exciting discovery as Oatley shared her story along with Grandma Smart’s English Butter Tarts.

Oatley shared the memories of going out to Smart’s Bread Box. Her over all favorite was the English Butter Tarts. You could see the love and pleasure this memory brought to Oatley, from her smile to the sparkle in her eyes. Oatley said she has been using this recipe for over 64 years and can not say exactly how old the recipe really is.

“We have relatives that are tobacco growers in Canada. When my mom and Grandma visited them, they had high tea like in Great Britain. Always served tea with little sandwiches and sweets,” Oatley said. She continued, saying, “This recipe is from there. English Butter Tarts…For this recipe to turn out right you need to follow it precisely. Highly recommended for seasoned bakers.”

Starting with the pie crust, which  makes two large pie crusts: 3 cups flour, 1 teaspoon salt, 1-½ scant cups of Crisco. Use a pastry blender or a large fork to blend until the mixture looks like small peas. Only then should you add a little less than a half-cup of cold water. Mix but try not to over mix or the dough will be tough. Form a ball and place it in a plastic bag to rest in the refrigerator for a couple hours before rolling out and cutting small rounds to fit into muffin cups. 

While waiting for the dough to chill prepare the tart filling: One stick of butter or oleo (very soft almost liquid), ½ teaspoon salt, ½ teaspoon vanilla, 4 cups brown sugar, 4 eggs, and 1 tablespoon flour. Use electric beaters and whip until light in color and all of the sugar is dissolved. Add one handful of English walnut pieces, folding nuts into the filling. 

Roll out the prepared cooled pie crust. Cut to fit muffin pan cups, fitting slightly over the edge. Press in carefully, as you would prepare a pie pan. Fill each prepared crust in the muffin pan, about ½ full to allow expansion room.  

Bake in preheated oven at 425 degrees for 15 to 17 minutes.  

Enjoy a sweet treat with some tea.

Many thanks to Sonja Oatley for sharing this wonderful memory and for this sweet treat.