Butter tarts
Shortcrust tartlets with a butter, sugar and syrup filling, runny or set.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rub the flour into the cold butter to a coarse crumb and bring the dough together with iced water.
Wrap it in film and chill it half an hour, without long kneading.
Roll the pastry and line muffin tins with it, taking the sides right to the top.
Melt the butter and stir in the sugar, maple syrup, vinegar, vanilla and salt.
Cool the mixture to lukewarm and only then whisk in the eggs; in a hot one they scramble.
Divide the raisins between the cases and fill them two-thirds with the mixture, no higher.
Bake at 200 °C for eighteen minutes for a runny filling, or twenty-two for a set one.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Rob Campbell from Toronto, ON, Canada · CC BY 2.0