Butter Tarts
These are knock-out delicious and as a plus, both easy, and quick.
YIELD
12 tarts
TEMPERATURE:
400 ° Fahrenheit
BAKING TIME:
20 – 25 minutes approximately
Introduction
About this Recipe
I’m not sure where this particular recipe originated. It’s been in the family for a while and my sister mass produces a variation of these for her bakery, Oyama Sunblush. This recipe is a version refined for a smaller household and using a technique suited to the equipment I have at home. For me, it’s the addition of the allspice that makes these stand out from other butter tart recipes.
Ingredients
Crust:
- 1 1/4 cups flour
- Pinch salt
- 1/2 cup butter-flavour shortening
- Water (nice and cold) as needed
Filling:
- 1 egg
- 1/2 cup dark brown sugar
- 1/2 cup white corn syrup
- 2 Tablespoon soft butter
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- pinch salt
- pinch allspice
- 1 cup raisins (or walnuts or pecans)
Step by Step Instructions
Step 1 : Get ready
Preheat the oven to 400° F.
Equipment: You’ll need 1 standard muffin tin for baking and ideally 12 re-usable muffin liners. 2 medium bowls. a whisk and a fork.
Step 2 : Crust
In a medium bowl add flour and salt. Stir. Add cold shortening and blend into the flour with fingers (or use a pastry cutter) until the shortening forms pea sized lumps. Add very cold water a little at a time, stirring with a fork until a dough just comes together to form a ball.
Step 3
Pat into a log shape. (You can, make the dough ahead of time, wrap and refrigerate it for up to 2 days.) Place the log on a well floured surface and with a sharp knife cut into 12 slices. Place one slice into each muffin holder. I like to use individual, reusable muffin cups) and press to shape into the sides of the holder to make a tart shell.
Step 4 : Add raisins
Drop a few raisins (or walnuts or pecans) into each tart shell and set aside.
Step 5 : Filling
Whisk together all the filling ingredients except the raisins. The mix should look grainy, don’t over-mix. Spoon the filling in equal parts over each tart.
Step 6 : Bake
Bake in preheated oven for about 15-25 min until the crust is golden brown.
Butter Tarts
Time and Temperature: 400 F about 20 – 25 min.
Yield: 12 tarts (you’ll need 1 standard muffin tin for baking and ideally 12 re-usable muffin liners)
Crust:
1 1/4 cups flour
Pinch salt
1/2 cup shortening (butter flavour/ golden shortening is a nice choice)
Water
Filling:
1 egg
1/2 cup brown sugar
1/2 cup corn syrup
2 Tablespoon soft butter
1-2 teaspoon lemon juice
1 teaspoon vanilla
pinch salt
pinch allspice
1 cup raisins (or walnuts or pecans)
Instructions
Crust:
In a medium bowl add flour and salt. Stir. Add cold shortening and blend into the flour with fingers (or use a pastry cutter) until the shortening forms pea sized lumps. Add very cold water a little at a time, stirring with a fork until a dough just comes together to form a ball. Pat into a log shape. (You can, make the dough ahead of time, wrap and refrigerate it for up to 2 days.) Place the log on a well floured surface and with a sharp knife cut into 12 slices. Place one slice into each muffin holder. I like to use individual, reusable muffin cups) and press to shape into the sides of the holder to make a tart shell.
Preheat oven to 400°F
Filling:
Drop a few raisins (or walnuts or pecans) into each tart shell and set aside.
Whisk together all the filling ingredients except the raisins. The mix should look grainy, don’t over-mix. Spoon the filling in equal parts over each tart. Bake in preheated oven for about 20-25 min until the crust is golden brown.
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