When people steal your butter tarts off a party tray and hide them in napkins, you know you’ve got a great recipe. This is what happens when Peggy Nagle brings her tarts to a gathering, a recipe she learned from her mother-in-law, a local legend known as the “Queen of Tarts.”
Here is Nagle’s modernized method for perfect pastry—which met her mother-in-law’s approval.
In glass measure, using fork, beat egg with vinegar. Add enough very cold water to make 1 cup (250 mL). Drizzle into flour mixture, a bit at a time, mixing with fork until dough looks evenly moistened and holds together when gently pressed between fingers, as shown. (You might not need all of the liquid.)