Butter Tarts

A Canadian Classic 

Butter Tarts – Canadian Living Magazine

Filling Adapted from:  Everyday Favourites Cookbook, 2005  
Butter Lard Pastry Crust

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

NOTE:  Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
You can cut the butter/lard in using the food processor or with a
pastry blender.  Butter/lard should be the size of peas.
Or you can use a box grater for the butter. (My preferred method)
Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Tip out on to a floured board.  Quickly  pat out and fold, a few times.  Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.
NOTE:  Can be made with all butter
The secret to a good crust is to not over-handle the dough.

Filling 
Minor changes in RED

1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) corn syrup (sub  all or half maple syrup)
1 egg
4 tablespoons (30 mL) butter, softened
2 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) vinegar
1 pinch salt
Options: Add  currants or raisins or toasted walnuts or pecans, chopped,  or shredded coconut

Filling: In bowl, whisk together brown sugar, corn syrup/maple syrup, egg, butter,
vanilla, vinegar and salt until blended; set aside.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm)
thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796
mL can), cut out 12 circles, rerolling scraps once if necessary. Fit
into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. (if using raisins or nuts sprinkle in bottom of tart
shells. Spoon in filling until three-quarters full.

Bake in bottom third of 450 F (230 C) oven until filling is puffed and
bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1
minute. Run metal spatula around tarts to loosen; carefully slide
spatula under tarts and transfer to rack to let cool.

6 Comments Add yours

  1. gld says:

    Another of your recipes I will save.It is very similar to pecan tassies I make with a cream cheese crust.

  2. 🙂 I just made some and burnt some:) Yours are as always PERFECTAMUNDO Ann..Such classics!

  3. I looked up tassies, and they do sound very similar.~Ann

  4. Everything you make is perfect Monique. ~Ann

  5. Carole says:

    Ann, these are new to me. Thanks for bringing them over and adding them to the table. Cheers

  6. Unknown says:

    Amazing recipe not too sweet just right!! I also added 1 more egg for a thicker consistency. Thank you.

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