Classic Butter Tarts

  • Prep Time: 10 min
  • Total Time: 1 h 30 min
  • Serves: 12 tarts

Ingredients

  • 1½ cups all-purpose flour 375 mL
  • ½ tsp salt 2 mL
  • ½ cup cold unsalted butter, cut into small cubes 125 mL
  • 1 egg yolk
  • 2 tsp white vinegar 10 mL
  • 3 - 4 tbsp ice cold water 45 mL
  • Filling
  • 1 cup corn syrup 250 mL
  • ½ cup firmly packed brown sugar 125 mL
  • 2 eggs
  • ¼ cup unsalted butter, melted 60 mL
  • 1 tsp vanilla extract 5 mL
  • 1 tsp white vinegar 5 mL
  • ½ tsp salt 2 mL

Directions

  • Step 1

    In large bowl, whisk flour with salt. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) water. Stir into the flour mixture until dough just comes together. Do not overwork. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr.

  • Step 2

    Roll dough on lightly floured work surface. Using 4-in. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into standard muffin tins. Chill 10 min. in freezer.

  • Step 3

    Preheat oven to 400°F (200°C). Set rack to lowest position. To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Spoon filling into pastry shells ¾ full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.

  • Step 4

    Bake 18 to 20 min. or until filling is puffed and bubbly and pastry is golden brown. Transfer muffin tin to a wire rack. Let stand 5 min. Run paring knife around tarts to loosen. Carefully slide metal spatula under tarts to remove. Transfer tarts to rack to cool completely.

Tip

Chilling time: 60 min.

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Nutrition Facts

  • Per serving 1 tart
  • Calories 300
  • Protein 3 g
  • Total fat 13 g
  • Sat fat 8 g
  • Cholesterol 80 mg
  • Carbohydrates 42 g
  • Fibre 0 g
  • Sugar 16 g
  • Sodium 250 mg