Sunday, August 15, 2010

Butter Tarts

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Source: Radishes and Rhubarb


Butter Tarts

For the filling:

1/2 cup room temperature butter
1 cup brown sugar
1/2 cup corn syrup
1/2 cup maple syrup
2 eggs
1 teaspoon vanilla
a few drops of lemon juice
pinch of salt


For the pastry:

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4-5 tablespoons ice cold water

Preheat the oven to 375 degrees. Make the pastry first. In a small bowl mix the flour and salt. Cut in the shortening with a fork or a pastry cutter until the mixture resembles coarse crumbs. Add the cold water and stir just until the dough starts to pull together.

Turn out onto a well floured surface. Quickly shape into a ball and roll out to a 1/4 inch thickness. Cut into 4 inch circles and fit the cut pastry into the cups of a muffin tin.
In a medium bowl cream together all of the filling ingredients until smooth. Fill the prepared cups 2/3 full. Bake for 18-20 minutes. Remove from oven and cool on a wire rack for 10 minutes. Remove from muffin tin and let stand until completely cool.