Roll dough on lightly floured surface about 0.5 cm thick. (30 mL) melted Becel® Unsalted Plant Butter, vanilla and remaining tsp (5 mL) vinegar. Whisk brown sugar, corn syrup, maple syrup, egg, remaining 2 Tbsp. Shape into a ball, then cover with plastic wrap flatten dough into a disc. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Cut in 1/2 cup Becel® Unsalted Plant Butter with pastry blender or finger tips just until large crumbs begin to form. Grease 12 nonstick muffin cups set aside.Ĭombine flour with salt in medium bowl. They are best served at room temperature, so take them out about 30 minutes ahead of time to give them time to warm up.Preheat oven to 400☏ (205☌). Storageīutter tarts can be stored in an airtight container in the refrigerator for up to 5 days. Put the individual tarts back on the wire rack and let them cool completely. You will need to be careful with this since the still-warm crust is easy to break and the filling is very hot! Then remove them from the muffin tins to prevent sticking. Let the tarts stand in the muffin tin for about 1 minute on a cooling rack. But watch them carefully to make sure they don’t burn. If you like your butter tart filling to be thicker (as opposed to slightly runny), you can bake them for an extra minute or two. The filling should be bubbly and the crust golden brown. You don’t want to overfill them or they won’t bake evenly. You can also put them on top or eliminate them altogether (depending on how you like your butter tarts).įill the tart shell about 2/3 full with the filling. Put the tarts togetherĪdd a few raisins or nuts in the bottom of each tart shell. Then mix in the corn syrup, vinegar, egg, vanilla and salt. In a mixer, beat the butter and the sugar together until it is very light and fluffy (the sugar should be dissolved in the butter). Making the butter tarts filling is really pretty simple. You want the “really good” version of the recipe for butter tarts. So, I’ve created a separate recipe for no fail pastry that lists the American and Canadian measurements required for the dough, along with 2 different ways of making it. Which means, depending on where you buy your flour, you need different amounts of the ingredients to make the pastry turn out. There’s a difference between the way American flour and Canadian flour is milled.Īnd that difference creates flour that has very different textures. So, you may be looking at my recipe and wondering why I didn’t include the ingredients for this special pastry dough. However, you can make them yourself if you prefer to have a true butter tart pastry, which is kind of like a cross between Phyllo dough and a pie crust. (Which to be honest is what I do most of the time.) The easiest way to put the crusts together is to buy pre-made tart shells. This prevents the tops of the tarts from burning. Take the butter out of the refrigerator a couple of hours ahead of time to make it easier to mix.Īdjust the rack in your oven so that it is in the bottom third of the oven.
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