![]() ![]() Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving. Let the tarts cool in the pan, then remove. Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Step 6īake for 15 to 18 minutes, until the filling bubbles and darkens somewhat. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells. If you’re using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don’t crowd them. Add the egg, vinegar, vanilla, and salt, and whisk again. Combine the sugar, maple syrup, and butter in a mixing bowl. Step 4Īdjust one oven rack so it is in the lower position, and preheat the oven to 425☏ (220☌). Chill the pan in the freezer for 20 to 30 minutes. Gather the scraps and reroll the dough if you need additional circles. The top edge of the dough circle should come to about the middle of the cup. Try not to stretch the dough as you work it can help to use something blunt, like a narrow jar, to nudge the dough. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Don’t worry about keeping it nice and round like you normally would. Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Those, in particular, are the ones you have to loosen with a butter knife. Typically these will not stick to the pan so long as the filling has not bubbled over the edges of the shell. You may need to make the recipe a few times-what a shame-and note the visual clues that will help you bake them to your liking. A lot of people like them slightly runny (shorter baking time), while others prefer the filling to be more like pecan pie (longer baking). The trick with these tarts is knowing precisely how long they should be baked, but that depends on personal preference. But do make these cute little tarts-they’re out-of-this-world delicious. It’s perhaps the closest thing Canadians have to a national sweet, though even they can’t seem to agree whether their beloved tarts should contain raisins or chopped nuts feel free to use either, none, or both. ![]() ![]() Carefully remove from pan when cooled.At the risk of oversimplifying things, a butter tart is something like a miniature version of pecan pie, minus the pecans-just the lovely gooey filling and a buttery crust. Bake in preheated oven for 20 to25 minutes or until set.Fill each tart with approximately ¼ cup (50 mL) filling. Divide the raisin/walnut mixture between the tart shells.Mix raisins and walnuts in a small bowl.Add corn syrup, melted butter, vanilla and salt. Filling: Whisk together eggs and brown sugar in a medium mixing bowl.Using a round cookie cutter, cut out 16 2 ½” (6.4 cm) rounds and line 16 muffin cups with dough. Roll dough from centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) until it is ¼” (.6 cm) thick.Chill for 30 minutes or up to 2 days for ease in rolling. Flatten ball into 1/2-inch (1 cm) thick round disk. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together. Press chunks down to bottom of bowl with fork. Using a fork, stir and draw flour from the bottom of bowl to the top, distributing moisture evenly into flour. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture.Work in shortening cubes into flour mixture, using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Cut chilled shortening into ½” (1 cm) cubes.Pastry: Mix flour and salt in a large mixing bowl. ![]()
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