![]() ![]() Form the dough into two rounds about an inch thick.Do not overwork the dough handle it only enough so that the dough stays together. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough.Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.Cool the maple syrup to room temperature before using it in the recipe. Simmer for about 10-15 minutes until the maple syrup has reduced to a half cup.Start by simmering the maple syrup in a small saucepan over medium low heat.They are best served at room temperature, so take them out about 30 minutes ahead of time to give them time to warm up. Storageīutter tarts can be stored in an airtight container in the refrigerator for up to 5 days. Put the individual tarts back on the wire rack and let them cool completely. You will need to be careful with this since the still-warm crust is easy to break and the filling is very hot! ![]() Then remove them from the muffin tins to prevent sticking. Let the tarts stand in the muffin tin for about 1 minute on a cooling rack. But watch them carefully to make sure they don’t burn. If you like your butter tart filling to be thicker (as opposed to slightly runny), you can bake them for an extra minute or two. The filling should be bubbly and the crust golden brown. You don’t want to overfill them or they won’t bake evenly. You can also put them on top or eliminate them altogether (depending on how you like your butter tarts).įill the tart shell about 2/3 full with the filling. Put the tarts togetherĪdd a few raisins or nuts in the bottom of each tart shell. Then mix in the corn syrup, vinegar, egg, vanilla and salt. In a mixer, beat the butter and the sugar together until it is very light and fluffy (the sugar should be dissolved in the butter). Making the butter tarts filling is really pretty simple. You want the “really good” version of the recipe for butter tarts. So, I’ve created a separate recipe for no fail pastry that lists the American and Canadian measurements required for the dough, along with 2 different ways of making it. Which means, depending on where you buy your flour, you need different amounts of the ingredients to make the pastry turn out. There’s a difference between the way American flour and Canadian flour is milled.Īnd that difference creates flour that has very different textures. So, you may be looking at my recipe and wondering why I didn’t include the ingredients for this special pastry dough. However, you can make them yourself if you prefer to have a true butter tart pastry, which is kind of like a cross between Phyllo dough and a pie crust. (Which to be honest is what I do most of the time.) The easiest way to put the crusts together is to buy pre-made tart shells. This prevents the tops of the tarts from burning. Take the butter out of the refrigerator a couple of hours ahead of time to make it easier to mix.Īdjust the rack in your oven so that it is in the bottom third of the oven. For a slightly different flavor, substitute maple syrup for the corn syrup.If you like the filling of your butter tarts to be stiffer, use 2 eggs instead of 1, increase the brown sugar to ¾ cup and decrease the corn syrup to ¼ cup.Salted butter will also work if you eliminate the pinch of salt.If you prefer homemade tart shells to the store-bought kind, use the “really good” version of our pie crust pastry recipe in a 12-hole muffin tin.Dried fruit & nuts: ¼ cup raisins, currants, walnuts or pecans (optional)\.Baking supplies: ½ cup brown sugar, ½ cup corn syrup, pinch salt.This recipe makes enough for 12 butter tarts. For more information, click here to see our disclosures. But we only recommend products we would use ourselves. As an Amazon Associate, I earn from qualifying purchases. We make a small commission if you buy the products from these links (at no extra cost to you). ![]()
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