butter tarts old fashioned

By foodiva

Ingredients

• Ingredients:
• OLD FASHIONED BUTTER TARTS
• 17, 2013 20 by Laureen King 20 Comments
• Old Fashioned Butter Tarts
• by Laureen King from ArtandtheKitchen
• 16 16 tarts
• Tart Pastry (Pate Brisee)
• 2 2/3 2 2/3 2/3 cups all purpose flour
• 1 1 1 tbsp sugar
• 1 1 1 tsp salt
• 1 1 1 cup butter chilled and cut into pieces
• 1/4 to 1/2 1/4 to 1/2 1/2 cup ice cold water

Details

Servings 16
Adapted from artandthekitchen.com

Preparation

Step 1

OLD FASHIONED BUTTER TARTS
December 17, 2013 by Laureen King 20 Comments


Christmas just wouldn’t be the same without being able to indulge in a good old fashioned Canadian Butter Tart. Every family Christmas someone brought Butter Tarts and they always seemed the first treat to disappear. I think the true test of an exceptional butter tart is the crust; and in my opinion that means making the shells from scratch. This crust recipe is light, flaky and buttery tasting! The filling is so simple to prepare and can be used as is (my preference) or add raisins or pecans.


Old Fashioned Butter Tarts
by Laureen King from ArtandtheKitchen
Makes 16 tarts
Tart Pastry (Pate Brisee)
Ingredients:

2 2/3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 cup butter chilled and cut into pieces
1/4 to 1/2 cup ice cold water
Directions:

Sift flour, salt and sugar together.
Using pastry blender cut butter into flour mix until resembles course meal.
Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
Press dough together and shape into disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
* I have always made my pie and tart dough with a good old hand pastry blender, but a food processor will also do the trick.

Butter Tart Filling:
Ingredients:

1/2 cup soft butter
1/2 cup brown sugar (packed)
1/2 cup corn syrup (golden)
2 eggs (slightly beaten)
1 teaspoon vanilla
pinch of salt
Directions:

Roll out tart dough and cut 16, 4-inch circles.
Press dough in muffin cups (try not to stretch dough).
Refrigerate until filling is prepared.
In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
Add eggs, vanilla and pinch of salt. Mix well.
Fill tart shells with filling.
Bake 400F for 15-20 minutes.
Filling should be lightly browned and still bubbling.
Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.
* if desired add 1 cup of raisins or pecans.
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