Canada / Dessert
Butter tarts
Shortcrust tartlets with a butter, sugar and syrup filling, runny or set.
Ingredients
- Flour300 g
- Butter for the pastry, cold180 g
- Iced water80 ml
- Butter120 g
- Brown sugar200 g
- Maple syrup120 ml
- Eggs2
- Vanilla1 tsp
- Vinegar1 tsp
- Raisins, optional100 g
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rub the flour into the cold butter to a coarse crumb and bring the dough together with iced water.
Wrap it in film and chill it half an hour, without long kneading.
Roll the pastry and line muffin tins with it, taking the sides right to the top.
Melt the butter and stir in the sugar, maple syrup, vinegar, vanilla and salt.
Cool the mixture to lukewarm and only then whisk in the eggs; in a hot one they scramble.
Divide the raisins between the cases and fill them two-thirds with the mixture, no higher.
Bake at 200 °C for eighteen minutes for a runny filling, or twenty-two for a set one.
