![]() ![]() Then add enough of the ice water to make 1/2 cup. In a different measuring cup, whisk together the egg and vinegar. My dough was surprisingly soft and moist, but it still turned out perfectly. Then add the cold lard or shortening and cubes of frozen butter and pulse until blended. In the bowl of a food processor fitted with a metal blade, pulse the flour and salt until just combined. Place it in the refrigerator until you’re ready to use it. Place three ice cubes in a measuring cup and add enough water so that you have 1 cup. Optional: pecan halves (2 or 3 per tart, toasted in a 350 F preheated oven for about 8 minutes) Optional: raisins or dried currants (4 or 5 per tart, soaked in cool water for 1 hour and then drained well) 18 butter tarts adapted from Dana McCauley’s food blogġ/2 cup unsalted butter, cut into cubes and frozenġ/2 cup vegetable shortening (brand Crisco) or home-rendered lard (recipe here), chilled in the refrigeratorġ cup softened unsalted butter, at room temperatureġ cup Lyle’s golden syrup (Note: This is also the secret ingredient to my favourite pecan pie recipe.)Ģ tsp pure vanilla extract (I like to use Mexican vanilla extract.) (See my dessert that won 1st place in last year’s baking contest here.) Although they’re better when fresh, these were still good enough to win 3rd place in the baking contest. I was too busy to make these the weekend before the competition, so I made them weeks in advance and froze them. I was so happy with this recipe that I made several batches for my sister’s company’s annual charity baking contest on November 14, 2011. The filling is soft and gooey, you won’t get crystallized sugar, and it doesn’t drip. Although they can be a bit messy to eat, this pastry is the perfect compliment for this type and size of tart. This was the best, buttery and flaky pastry I have ever made and these were the best butter tarts we had ever had. We were amazed by how good the pastry was. I made these butter tarts for the first time over Thanksgiving, 2011. If you like pecan pie (see my recipe here), you’ll probably like butter pecan tarts. I made both variations in the photo above. If desired, the filling can include raisins or pecans. (Speaking of wonderful Canadian things, have you tried ice cider?) Butter tarts are individually portion sized tarts that have a flaky pastry shell and a sweet and gooey filling. Let cool 5 minutes.Butter tarts are a wonderful Canadian dessert. ![]() Pour filling over blueberries filling just until pastry’sedge and bake at 375 for 5 minutes then reduce temperature to 350 and cook for another 15 minutes or until set and bottoms of pastry are just turning golden. Sprinkle a few blueberries into chilled shells. Pour into a small measuring cup with spout for easy pouring. Meanwhile, in a medium bowl, lightly beat together the egg, brown sugar, maple syrup, melted butter, vanilla and salt. Put the muffin tin in the freezer for 20 minutes. Press the circles into a mini muffin tin for 12. Roll each circle gently out slightly thinner to allow for slight shrinkage while baking. With a cookie cutter, cut out 12x3”-inch circles. Roll the dough 1/16 thick on a lightly floured surface. Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.Ĭut in half and leave other half in fridge. Turn onto a work surface and bring gently together with hands. Add the ice water gradually with a fork until dough starts forming. With a pastry cutter, blend in the butter until the mixture resembles coarse meal. INGREDIENTSġ/2 cup cold unsalted butter, cut into pieces (125 ml)ġ/3 cup dried blueberries or cherries, optional (80 ml) INSTRUCTIONSįor pastry, stir together flours and salt in a medium bowl. You don't have to add the dried blueberries. Don't hate me because I slightly revised this iconic Canadian treasure, until you've tried my version. This is a Canadian classic recipe re-imagined with maple syrup and dried blueberries and shrunk to a delicious mouth-sized morsel. ![]()
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