Canadian Butter Tarts

Use a muffin tin or tart pan. Greasing it (even a non-stick) helps with removal and also helps brown the crust. I use a 3 1/2-inch biscuit cutter and when you re-roll the dough for the last circle or two, try to cut it a little bigger since it will pull back in size.
  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup milk (I use 1%)
  • 5 Tablespoons oil (I use extra-light olive oil)
  • Filling:
  • 1/4 cup butter, melted & cooled
  • 3/4 cup brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1 teaspoon vanilla

  1. Crust:
  2. Preheat oven to 375° F.
  3. Grease a 12-cup tart or muffin pan with butter.
  4. Combine flour, salt, milk, and oil in a bowl and stir with a fork until it forms a ball.
  5. Shape it by hand into a smooth ball and roll between 2 sheets of floured wax paper to 1/8-inch thickness (about a 10 x 14-inch oval).
  6. Cut out as many 3 1/2-inch circles as you can (I get 10 or 11). Re-roll the dough for remaining circles.
  7. Place a circle in the bottom of each muffin/tart cup.
  8. Filling:
  9. Stir together the filling ingredients in a bowl.
  10. Spoon filling into dough cups.
  11. Bake for 15 minutes until golden and bubbly.
  12. Let cool for 5 minutes and remove tarts from pan.

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