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Butter Tarts Just in Time for Canada Day

In honour of National Butter Tart Day on June 30, I am sharing this delicious Butter Tart recipe. The base is excellent; I will leave it up to you to decide if you'd like to include nuts, raisins or chocolate chips. I don't think it needs anything else.
All of the pantry items in the recipe are available in-store: flour (all purpose or gluten free), baking powder, salt, vinegar, brown sugar and vanilla. Note: I used our gluten free flour blend and the butter tarts turned out excellent.
Makes 24 Butter Tarts 
Pastry: 3 cups (375g) all-purpose flour, plus more for dusting
1/2 tsp (2.5ml) baking powder
1/2 tsp (2.5ml) salt
1/2 cup (114g) shortening
1/2 cup (114g) unsalted butter
1 large egg
1 tsp (5ml) white vinegar
about 1 cup (250ml) cold water
1 1/2 cups (330g) brown sugar
2/3 cup (150g) unsalted butter
2 tbsp (30ml) table or whipping cream
2 tsp (10ml) vanilla extract
2 large eggs
1 cup, additional filling of your choice, such as: chopped pecans, walnuts, raisins or chocolate chips.
In a large bowl, combine the flour, baking powder and salt.
Cut in the shortening and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
Gradually stir in the liquid until the dough clings together. Turn the dough out onto a lightly floured surface and gather into a ball and cover.
Place in the fridge to chill for one hour.
Roll the dough on a floured surface to about 1/8″ thick.
Cut as many 4″ circles as you can.
Re-roll the scraps and cut out more circles to make 24.
Fit the pastry circles into a greased muffin pan and place back in the fridge for at least 15 minutes.
Preheat oven to 375F and position a rack in lower third of oven.
In a small saucepan, melt the butter and brown sugar.
Remove from heat and stir in the cream and vanilla.
Let cool to the touch (about 10 minutes) before whisking in the eggs.
If using, divide the nuts, raisins or chocolate chips among the pastry shells and pour in the filling until half full.
Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
Let cool completely in the pan before removing. 
The original recipe comes from Little Sweet Baker.

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