Butter Tarts 💜
Once you have decided to make a batch of butter tarts, there is no turning back. My family, and co-workers have kindly named these butter tarts "the best they have ever had". It has taken me years of fussing with the recipe to get it to perfection. I do not use corn syrup, rather I sneak in pure maple syrup. Yes- we as a family make our own maple syrup!. No- you do not have to!! In-fact I have provided an alternative in the case that you simply can't get your hands on some.
First you have to make a life choice. To make pastry or not to make pastry. Truthfully- I make my own half of the time. Sometimes I whip up a batch of easy pastry shells, and other times I use the frozen foil cups. When you show up with fresh butter tarts and your potential tasters get that glazed look in their eyes- I'm not sure they actually care if you have made the pastry or not. Please experiment and let me know!! If you have a tried and true pastry recipe, by all means go for it! I really think it is the filling that makes these tarts what they are. However, if you are determined, you can do what I do, and let my kitchen-aid mixer do the work for you! I use the Williams and Sonoma Basic Pie Dough recipe. It really is simple, quick and easy to work with. In the case that you have chosen to use frozen shells, be sure to let them warm up to room temperature, the tarts won't cook evenly otherwise, and you will end up with soggy bottoms.
TIP ALERT!!! If you can, ALWAYS use a stoneware baking sheet or muffin tray! Metal baking sheets and muffin tins SERIOUSLY will not do these tarts justice. I once did a double batch and had a metal sheet in the oven next to my stoneware, the difference was astonishing! The metal pan had tarts that bubbled, and caramelized. The pastry did't cook evenly, basically the tarts on the metal pan were a hot mess, and a total flop. On the other side of the oven the tarts in the stoneware pan were calm, collected, and evenly baking.
Now for the recipe!
12 Pastry shells- frozen (thawed to room temperature)- your own fav recipe or click the link to the Williams and Sonoma Basic Pie Dough recipe that I use.
Filling Ingredients
2 eggs
1 cup firmly packed brown sugar
3 Tbs Pure Maple Syrup (if you can't find pure maple syrup add 1/4 cup extra brown sugar)
1 Tbs vinegar
1 tsp flour
1 tsp vanilla
1/4 cup butter melted and cooled
Directions
Pre-heat your oven to 400F
Melt your butter so that it has time to cool. You don't want it mixing in with the egg when it is still hot!
In a bowl beat the 2 eggs, stir in the rest of the ingredients, adding the cooled butter last. I use my kitchen-aid mixer with the wish and mix on medium high for about 45 seconds to really get the butter incorporated, however a brisk whisk will do the job also!
Prick the bottoms of the pastry shells once with a fork. Fill the shells 6/8ths full. I use an ice cream scooper to quickly get the filling into the shells.
Bake the tarts for 18-20 minutes. Watch them! If your oven is burning the pastry loosely place tin foil shiny side up over the shells.
Once baked, let the tarts cool for at least an hour!! I am telling you THEY AREN'T GOOD hot!
The basic butter tart is a classic, it will never disappoint. However, once you have mastered this recipe, you can experiment with flavour. Some like raisins, nuts, pecans are a popular option in the tart world. In the fall I will sneak in some pumpkin spice if I am feeling it. I have even thrown chocolate chips in on occasion. Have fun. Get sticky.
