Sunday, October 14, 2012

Butter Tarts

Butter tarts are a true Canadian classic with the first recorded recipe dating back to the early 1900's.  I love classic recipes like these that have been able to stand the test of time.  It's so awesome to envision people making this same dessert back in the day.  Like most older recipes, this one is simple, and calls for ingredients that most people will already find in their kitchens.

Butter tarts are such a great dessert to serve during the upcoming holidays. The sweet, flaky crust, paired with the creamy, buttery filling creates an incredible flavour combination.  Not only can these be made in advance, they also freeze quite well so they make an ideal dessert to make for get togethers.  
For Pastry
- 1 1/2 cups all purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 cup butter, chilled
- 3 tbsp ice cold water
For Filling
- 1/3 cup butter, room temperature
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup cream
- 1/2 cup raisins or chopped nuts (optional)
Directions
Place flour, sugar, and butter into a food processor and blend until combined.  Slowly add water and blend until a dough forms.  Place dough on a floured surface and shape the dough into a disk.  Cover with plastic wrap and refrigerate for at least 1 hour to relax the gluten in the dough. 
Once chilled, roll dough to approx 1/8 inch thickness.  Cut 12 x 4 inch circles (I used a large mug as my cutter).  Place the dough ontop of the pie tin and lightly press down to create a cup.  Cover and chill cups for additional hour. 
Pre-heat oven to 375 degrees. 
Meanwhile, in a mixer fitted with the paddle attachment wisk together butter and sugar until light and fluffy.  Add eggs one at a time until combined.  Mix in vanilla extract.  Add cream and whip until combined. 
Line the bottom of each pastry cup with raisins or nuts.  Divide filling amongst cups. 
Bake in preheated oven for 20 minutes or so until the filling has bubbled out and is set. 
Let tarts cool completely before removing from the muffin tin.
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