Cool before cutting into squares.Ĭut into wedges to serve. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. In a saucepan, melt butter and margarine over low heat just until melted.
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Cut into four-inch rounds, fit the rounds into a medium-size muffin tin, place in the fridge until ready to be filled. Roll pastry thinly on a lightly floured surface. Cut out circles of dough to fit cups of standard muffin tin. Filling: In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended set aside. For this recipe, you should plan on 12 butter tarts. Bake for 30 minutes, or until golden and set. Roll pie dough out to 1/4 inch thickness. To make the filling, stir together all the ingredients and pour over the crust. To make the crust, stir together the dry ingredients, then cut in the butter with a pastry blender until crumbly. Let them sit on the countertop for 20 minutes to thaw – or if you’re bringing them with you, they’ll thaw en route.īutter tarts are traditionally made with currants, but these call for coconut, raisins and/or pecans – a delicious combination on a buttery shortbread crust.įrom Grand Slam (page 172) and The Best of the Best and More (page 243). And here’s a secret: when you’re making squares that have a sticky filling, like butter tart squares or lemon bars, if you freeze the whole thing in the pan before you slice them, they’ll cut much more cleanly. They combined their knowledge of pastry with the ingredients on hand and, according to the Canadian Encyclopedia, created butter tarts. Some credit the filles du roi: the young French women who settled in New France between 16 to marry voyageurs. Bake on rack, just below center of oven, for 12-15 minutes, or just until set.
BUTTER TART FULL
Fill tart shells about 2/3 full with the syrup mixture. Divide raisins equally into the thawed tart shells. Butter tarts in bar form is the perfect solution this past weekend, having to bake for a gathering, they were quick to mix up and bake. The exact origin of butter tarts is unknown. Place tart shells, in foil, on a baking sheet with sides. Run metal spatula around tarts to loosen carefully slide spatula under tarts and transfer to rack to let cool.Butter tarts are our all-time favourites, but we don’t always have time to make the pastry, roll, cut and fill individual tarts. Spoon in filling until three-quarters full.īake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary. Make-ahead: Refrigerate for up to 3 days.įilling: In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended set aside. Press into disc wrap in plastic wrap and refrigerate until chilled, about 1 hour. Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup. Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. In liquid measure, whisk egg yolk with vinegar add enough ice water to make 1/3 cup (75 mL). With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
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