Butter Tarts – Canadian Living Magazine
Filling Adapted from: Everyday Favourites Cookbook, 2005
Butter Lard Pastry Crust
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.
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)
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.