Recipe: How to make perfect butter tarts!
Today, let's find out the perfect but easy recipe to make butter tarts! However, before digging deeper into how to do, it's worth knowing what they are.
What are butter tarts?
A butter tart is known as a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential treats. According to the bubbletaste.com, this sweet-tart is made from a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top.
How to make them?
All the steps needed to follow are listed here to help you have a closer look at what you should do to make your own perfect butter tarts at home. All information is collected from different sources, one of which is the cooking.nytimes.com.
|(Photo: NY Cooking)|
FOR THE PASTRY
|1 ½ cup/191 grams all-purpose flour, more for dusting |
Pinch of fine sea salt
½ cup/113 grams cold unsalted butter or lard (103 grams), cubed
¼ cup/60 millilitres ice water
1 large egg yolk
1 teaspoon white vinegar
FOR THE FILLING
|¼ cup/36 grams raisins (optional) |
1 cup/220 grams packed brown sugar, light or dark (see Note)
½ teaspoon fine sea salt
¼ cup/57 grams unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
- Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter or lard into the flour until mixture is in pea-size pieces.
- In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.
- Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough into a 16-inch-by-12-inch (40.5 centimetres by 30.5 centimetres) rectangle about 1/8- to 1/4-inch (3 to 6 millimetres) thick. Flour the work surface and rolling pin as you work with the dough.
- Use a circular 4-inch (10 centimetres) cookie cutter (or a clean 28-ounce/496 millilitre can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while you make the filling.
- In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F (220 degrees C).
- Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.
- Drain the raisins and place seven or eight raisins in each chilled tart shell.
- Divide the filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
- A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.
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