How to make it

  • Place rack in bottom third of oven. Preheat to 425F (220C). Place frozen shells on counter to thaw slightly, about 10 min. Meanwhile, in a medium bowl, whisk egg. Whisk in brown sugar and corn syrup until evenly mixed. Whisk in melted butter, brandy, flour, vanilla, cinnamon and salt until fairly smooth.
  • Place shells on a rimmed baking sheet. Peel, then grate apple. Divide grated apple between shells. For easier pouring, turn filling into a measuring cup. Stir, then fill each shell just to the pastry rim.
  • Bake on bottom rack of oven until filling is deep golden around edges and centre is set, 15 to 18 min. Tart filling will puff up, but will settle when cool. Cool on a wire rack for at least five min. Remove from foil containers and place on plates. Top with brandied whipped cream or a mini-scoop of vanilla ice cream.
  • • MAKE AHEAD Prepare butter-tart filling, omitting grated apple. Cover filling and refrigerate overnight or up to 2 days. (Do not freeze.) Immediately prior to baking, bring filling to room temperature. Then peel and grate apple, dividing grated apple between tart shells. Whisk filling and pour into shells. Bake as above.

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  • lor 11 years ago
    Oh yes, double yummm on your comment Mellian. I just love butter tarts but I don't like walnuts or pecans in them.
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  • mellian 11 years ago
    yummm... butter tarts...
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