2-bite Butter Tarts
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 24
The history of the butter tart is disputed as are the variations on the recipe. Similar to the American Pecan Pie, as well as Quebec's Tarte au Sucre and the Ecclefechan tart recipe known in Scotland, the butter tart has been claimed as the Canadian Recipe, which dates back to the early 1800s. Read more See less
Ingredients
- Pate Brisee (Short crust pastry) shopping list
- 2 1/2 cups all purpose flour shopping list
- 1 tsp salt shopping list
- 2 tbsp white sugar shopping list
- 1 cup unsalted butter, chilled and cut into slices or cubes shopping list
- 1/4 to 1/2 cup ice water shopping list
- butter Tart Filling: shopping list
- You may prepare this ahead of time, but you will need to reheat it to boiling each time you let it cool. shopping list
- Do not let this boil for longer than 2-3 seconds, or you risk scientific intervention and your filling won't be runny enough. shopping list
- 4 large eggs shopping list
- 2/3 cup unsalted, soft butter shopping list
- 2 cups brown sugar shopping list
- 1/2 cup half & half cream (10% butterfat) shopping list
- 2 tsp bourbon or vanilla extract shopping list
- 1/2 cup nuts shopping list
How to make it
- Begin your pastry by combining the flour, salt and sugar. Then add butter and mix (either with a processor or by hand) until its coarse and crumbly.
- Add water slowly and continue to mix until it holds together when pinched.
- Then wrap it in plastic & refridgerate for at least one hour.
- Roll dough out from the centre (I found that by taking small bits and working with them, it was easier than using the whole wad at once) and cut into circles, using a cookie cutter or a small bowl. Place rounds into a 12-cup muffin tin (or24 cup) and chill in the fridge.
- Bring your muffin pan out from the fridge & line each with a few pieces of chopped nuts or raisins.
- Then, spoon filling into the cups, garnish with nuts or raisins & bake at 375f for 15-20 minutes, or until pastry has browned nicely.
- Step 4:
- Remove from oven, allow to cool and then serve.
- Makes 12 large or 24 small tarts.
The Rating
Reviewed by 3 people-
Another great one.Thanks for sharing..
ahmed1
in Cairo loved it
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omg! this sounds soooooooo GOOD! we can use diff nuts right? like cashew, macadamia,almonds?
zhiannablu
in Pasadena loved it
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