BUTTER TARTS
A Canadian classic. A staple dessert during the summer months, but with all this time why bother waiting for July?! Whip up a batch at home for your family.
MAKES 18
INGREDIENTS
Tart Shell
1 egg
2 1/2 tbsp ice cold water
1 1/2 cup all purpose flour
1/2 tsp salt
10 tbsp unsalted butter, cut into cubes
Tart Filling
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup corn syrup or maple syrup
2 eggs, slightly beaten
1 tsp salt
1 tsp vanilla
DIRECTIONS
Preheat the oven to 400 degrees.
Mix together your salt and flour. In a food processor or with a pastry cutter, blend in the cold butter until it resembles pea size pieces.
Mix together the egg and ice cold water. Slowly incorporate into the flour and butter mixture until it just comes together.
Turn out onto your counter and bring the dough together quickly. Flour the surface and roll out. Cut 18 circles using a cup or cutter. Place into muffin tray and allow tray to chill in the fridge for 30 minutes before filling and baking.
For the filling, in a bowl whisk together butter and brown sugar. Add in the eggs. Then add in vanilla, salt and corn syrup.
Fill chilled shells with 1 tbsp of the filling.
Bake at 400 for 18-20 minutes. The tarts will bubble and the filling will deepen with colour. Allow to chill and remove from the pan.
Serve with Vanilla Kawartha Dairy Ice Cream.
The butter tarts will last for a week tightly sealed.