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The Best Butter Tarts

Food Network Canada
Yields
10 servings

When I tested this recipe, I decided to leave the butter tarts in the oven long enough so that the pastry becomes caramelized and dark golden for better flavour. I wasn’t surprised when the delectable tarts literally flew out of the test kitchen! You’ll need a standard-size muffin tin to make these. Yield is 10 butter tarts.

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ingredients

Pastry

2 ⅔
cup all-purpose flour
pinch salt
½
cup cold unsalted butter, cut into pieces
cup cold vegetable shortening
10
Tbsp ice water

Filling

1
egg
½
cup packed brown sugar
½
cup corn syrup
¼
cup unsalted butter, softened
1
tsp real vanilla extract
¼
tsp salt

Assembly

½
cup raisins
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directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Sift dry ingredients together.

Step 3

With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse meal.

Step 4

Add the ice water gradually until dough forms.

Step 5

Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.

Step 6

Roll the dough 1/4-inch thick.

Step 7

With a cookie cutter, cut out ten 3 1/2-inch circles.

Step 8

Press the circles into 10 cups of a muffin tin.

Step 9

Put the muffin tin in the freezer for 20 minutes.

Step 10

Remove from the freezer, place pieces of tin foil in each shell and fill with pie weights.

Step 11

Bake for 20 minutes.

Step 12

Remove foil and pie weights and continue baking for another 10 to 15 minutes, until pastry is golden and set.

Step 13

Cool on a wire rack.

Step 14

In a medium bowl, lightly beat together the egg, brown sugar, corn syrup, butter, vanilla and salt.

Step 15

Divide the raisins among the shells.

Step 16

Divide the mixture among the shells and bake until set, about 15 minutes.

Step 17

Let cool 5 minutes.

Step 18

Remove tarts from pan and cool on a wire rack.

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My rating for The Best Butter Tarts
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