Mary Sinclair

Mary Sinclair passed away on June 3, 2025, leaving behind a legacy of love, warmth, and cherished memories. Born in Lipice, Croatia on December 24, 1926, Mary’s life was one of strength, kindness, and unwavering devotion to her family.

 She was the beloved wife of the late Stan Sinclair, and a devoted mother to Kim (Bob), Karen (Rick), Greg (Laurie) and Tom (Danielle). Her proudest role was as grandmother to Josh (Erin) and Nicole, whose lives she enriched with her boundless love and wisdom.

 Mary was predeceased by her parents Toma and Dragica Mesich, her sister Kay (Joe) and her brother Matt (Tillie). She is fondly remembered by her niece Debby (Neal), nephews Bob (Margo) and Mark (Jane), along with their families, all of whom were touched by her warmth and affection.

 Mary’s home was a place of comfort and celebration. She will be especially remembered for her lamb roasts, her legendary butter tarts, and countless shots of apricot brandy. These traditions, shared across generations, will remain treasured memories.

At Mary’s request, she has been cremated and will be laid to rest beside her beloved Stan in Onaping, where they will be reunited in eternal peace.

Her strength, her spirit, and the joy she brought to those around her will live on in all who knew and loved her.

Mary’s Famous Buttertarts

Makes 3 ½ dozen

Start with Mary’s All Purpose Pastry Dough 

3 cups of flour sifted (+½ cup to 2 cups for kneading)

Sifting makes it light.  You MUST use Robinhood flour according to Mary) 

1 lb or 2 cups of lard Mary says Tenderflake is preferable, but you can use Crisco.  And scrape the wrapper

1 cup of 1% milk

1 egg

1-2 tbsp vinegar or lemon juice The vinegar/lemon juice kills the fat a little bit and gives a flakey crust

1 tbsp salt

1 tbsp sugar

Steps

Work the lard into the flour with a pastry cutter until it is crumbly

Mix the milk, egg, salt, vinegar and sugar together

Add the milk mixture to the flour mixture and mix until combined.  It may be best to move to a spatula or your hands.  

Slowly add another sifted cup of flour which will be used to roll out the dough.  Work the dough with your hands.

Move the dough to a floured surface, and knead.  (the same sifted cup of flour is to be used on the counter surface).  Knead together and add more flour to the mixture.  While kneading you should add at least ½-1 cup more flour into the mixture.  You may add up to 2 more cups.   

Divide the dough into pieces and work the dough until soft and combined.  The dough will feel silky and not sticky.  

Roll with a rolling pin, still adding flour as needed, rolling out to ¼ inch thick.

Using a circle cutter, such as a glass bowl with crimped edges, cut small circles to fit your pan/muffin tin and tuck into the muffin tin.

“Bits” can we reworked easily

Dough can be frozen “forever” and is great for a last minute pie.  You can start using it after leaving it out for about 10 minutes.  

Filling

(6-8 tarts worth of filling)

1 egg

¼ cup butter

1 tsp vanilla

¼ cup (a Mary handful) of coconut

Steps

Mix the filling together and spoon into shells

Bake at 375 for 12 minutes (or 10-14 depending)

If you are afraid of them sticking, spray first with cooking spray

When cooled, remove from pan using 2 spoons

To plant a beautiful memorial tree in memory of Mary Sinclair, please visit our Tree Store.