Tart shell ingredients
|2 2/3 Cups All Purpose Flour|
|1 Tsp Salt|
|1 Cup Chilled & Cubed Butter|
|1/4 Cup White Sugar|
|1/2 Cup Chilled Water|
butter filling ingredients
|1/2 Cup Softened Butter|
|1/2 Cup Brown Sugar|
|1/2 Cup Corn Syrup|
|2 Beaten Eggs|
|1 Tsp Vanilla Extract|
|1/8 Tsp Salt|
I think it goes without saying that this recipe isn’t the healthiest you will ever make.
Make the tarts
In a mixing bowl, sift the flour, salt and sugar together.
Using pastry blender cut butter into flour mix until resembles course meal. Add cold water a bit at a time until dough just starts to hold together.
Press dough together and shape into disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll our tart dough and cut 4-inch circles. Press dough in greased muffin cups trying not to stretch the dough too much.
Make the filling
Preheat oven to 400°F
In a large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
Add eggs, vanilla and salt. Mix well.
Fill tart shells with filling. Each tart should hold about 1 Tablespoon of filling, Be careful not to overfill!
Bake for 15-20 minutes. Filling should be lightly browned and still bubbling.
Let tarts cool in pan for about 10 minutes before transferring to a cooling rack.
These butter tarts can be made the size of your muffin cups or can be made using mini muffin tins. The mini one is the one I have used. They are bite size and just the thing for your sweet tooth. I love making them as they freeze well and can be made before the holidays when everyone is so busy, and will be on hand for when company comes, I have also added raisins for that extra touch. A family favourite anytime especially my family.