How To Make Butter Tarts
This old fashioned, melt-in-your-mouth butter tart pastry is a combination of flaky, buttery crust and firm, saccharine filling.
Servings 9 butter tarts
round cookie cutter
- ⅔ cup brown sugar
- ¼ cup unsalted butter melted
- 1 egg
- ⅓ cup maple syrup
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- ⅓ cup raisins
- 1 ½ cups flour
- 1 Pinch of salt
- 1/2 cup unsalted butter melted
- ¼ cup cold water
- 1 egg yolk
- 1 tsp. white vinegar
Mix brown sugar, melted butter, egg, maple syrup, vanilla extract and apple cider vinegar thoroughly. Reserve.
Preheat oven to 425ºF. In a large mixing bowl, combine flour and salt. Add the butter and mix with a wooden spoon until partially blended. Add water, egg yolk and vinegar and continue combining with the wooden spoon. Once it’s easy to manipulate, place over a floured surface, sprinkle with a bit of flour and knead until soft and smooth.
Use a rolling pin to spread the dough out. Cut out 9 circles with a 4” round cutter.
Oil a muffin tray, and place the dough discs inside. They should be placed at the bottom and slightly up the edges.
Place a few raisins in each tart.
Pour the brown sugar mixture over the raisins into each tart, leaving some room at the top of the pastry.
Bake for around 15 minutes - or until filling is set. Let them cool before removing from muffin tin.
Serve and enjoy!
Calories: 337kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 18mg | Potassium: 122mg | Fiber: 1g | Sugar: 23g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg