11/16/2023 0 Comments Butter tarts![]() ![]() She did use raisins, but I modified her recipe just slightly by using golden raisins, which made them look prettier. She shared it with me, along with a few others, as a wedding gift in 1979. I got the recipe from an 83-year-old Toronto native, who summered in Florida and baked these for my husband when he was a child. My recipe for Canadian Butter Tarts is way different than this version, and quite frankly, your pic of the tarts isn't very appetizing. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving. Let the tarts cool in the pan, then remove. Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Step 6īake for 15 to 18 minutes, until the filling bubbles and darkens somewhat. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells. If you’re using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don’t crowd them. Add the egg, vinegar, vanilla, and salt, and whisk again. Combine the sugar, maple syrup, and butter in a mixing bowl. Step 4Īdjust one oven rack so it is in the lower position, and preheat the oven to 425☏ (220☌). Chill the pan in the freezer for 20 to 30 minutes. Gather the scraps and reroll the dough if you need additional circles. The top edge of the dough circle should come to about the middle of the cup. Try not to stretch the dough as you work it can help to use something blunt, like a narrow jar, to nudge the dough. ![]() Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Don’t worry about keeping it nice and round like you normally would. Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Those, in particular, are the ones you have to loosen with a butter knife. Typically these will not stick to the pan so long as the filling has not bubbled over the edges of the shell. You may need to make the recipe a few times-what a shame-and note the visual clues that will help you bake them to your liking. A lot of people like them slightly runny (shorter baking time), while others prefer the filling to be more like pecan pie (longer baking). The trick with these tarts is knowing precisely how long they should be baked, but that depends on personal preference. But do make these cute little tarts-they’re out-of-this-world delicious. It’s perhaps the closest thing Canadians have to a national sweet, though even they can’t seem to agree whether their beloved tarts should contain raisins or chopped nuts feel free to use either, none, or both. Add to prepared tart shells.īake for 25 to 30 minutes, the filling should boil slightly and the crust should look golden brown.Ĭool for 1-2 hours in the pan and remove with a butter knife.At the risk of oversimplifying things, a butter tart is something like a miniature version of pecan pie, minus the pecans-just the lovely gooey filling and a buttery crust. In a stand mixer, add the melted butter and sugar, beat slowly for 2 minutes.Īdd the remaining ingredients and mix until just combined. Re-roll your pastry scraps and cut out again.įill the pans and set in fridge to keep cool while you prepare the filling. If you don't have round cutters, you can eyeball the size by using a ruler for diameter measurements and a paring knife (this is how I cut out mine). If your dough is too firm to work with, let it sit out at room temperature for 15 minutes.ĭepending on the size of your muffin tin, cut out circles from the dough. Roll out pastry dough until it is 1/4 inch thick, dusting your work surface and rolling pin as you go. Preheat oven to 375 degrees Fahrenheit and grease muffin tins (whatever size you have on hand) with neutral oil. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |