Recipe: Butter tarts
For the pastry
- 1-¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter, chilled and cut into cubes
- 4 to 8 tbsp ice water
For the filling
- ¼ cup unsalted butter, softened
- ¼ cup packed brown sugar
- ¼ tsp salt
- ½ cup corn syrup
- 1 egg, lightly beaten
- ½ tsp pure vanilla extract
1 Preheat the oven to 400°F. Using a food processor, blend the flour, salt and sugar until combined. Add the butter cubes and process until the mixture is crumbly. With the processor running, slowly pour in 4 tablespoons of the ice water until the dough just holds together. Add the remaining water if necessary. Do not overprocess. Roll the dough into a ball and refrigerate for 30 minutes.
2 To prepare the shells, roll out the dough to 1/8" thick on a lightly floured surface and cut out 16 4" circles. Fit the circles into muffin tins and refrigerate while you’re preparing the butter filling.
3 To make the filling, whisk together the butter, brown sugar, salt, corn syrup, egg and vanilla in a bowl.
4 Remove the muffin tins from the refrigerator and divide the butter mixture evenly among the tart shells. Bake the tarts for 15 to 20 minutes; the filling will be lightly browned but still bubbling. Let cool for 10 minutes, then remove from the tins and place on racks to cool completely.
Bake time: 20 minutes.
Makes 16 butter tarts.
Tip: You can add ½ cup of raisins to this recipe. Just soak the raisins in warm water for 30 minutes, then sprinkle them into the shells before pouring in the butter mixture.
DIY decor: Package your tempting tarts with a sweet note or poem by simply writing onto parchment paper with a food-safe food colouring marker.