PECAN BUTTER TARTS RECIPE
Butter
Tarts are a classic Canadian sweet treat. While this recipe uses pecans, feel
free to use other additions in place of the pecans such as raisins, walnut
pieces or leave the butter tarts plain.
Serves : 12
INGREDIENTS
Two-Crust Pie Dough
·
2
¼ cup cake and pastry flour
·
2
Tbsp sugar
·
¾
tsp salt
·
1
cup cold unsalted butter, cut into pieces
·
6
Tbsp cold water
·
1
Tbsp lemon juice or white vinegar
Butter Tarts
·
½
cup unsalted butter
·
1
cup packed dark brown or demerara sugar
·
2
large eggs
·
½
cup maple syrup
·
1
Tbsp lemon juice
·
1
tsp vanilla extract
·
¼
tsp salt
·
½
cup lightly toast pecan pieces
INSTRUCTIONS
Two-Crust Pie Dough
1.
Stir
the flour, sugar and salt to combine in a bowl or using a stand mixer fitted
with the paddle attachment. Cut in the butter by hand with a pastry cutter or
on low speed until just small pieces of butter are visible and the mixture as a
whole just begins to take on a pale yellow colour (indicating that the butter
has been worked in sufficiently).
2.
Stir
the water and lemon juice together and add this to the dough all at once,
mixing until the dough just comes together. Shape the dough into 2 discs, wrap
and chill for at least 2 hours before rolling. Alternatively, the dough can be
frozen for up to 3 months and thawed in the fridge before rolling.
3.
Shape
into 2 logs and chill.
Butter Tarts
1.
Preheat
the oven to 400 F and lightly grease a 12-cup muffin tin. Pull the chilled
dough from the fridge 20 minutes before rolling.
2.
Cut
each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a
lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch
round cookie cutter to cut each into a circle. Line each muffin cup with the
pastry so that it comes about ½-inch higher than the muffin tin, and chill the
lined tin while preparing the filling.
3.
Melt
the butter and brown sugar in a saucepot over medium heat, stirring until the
mixture is bubbling. Remove the pot from the heat.
4.
In
a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and
salt and slowly pour in the hot sugar mixture while whisking constantly until
incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells
and ladle or pour the filling into each shell.
5.
Bake
the tarts for 10 minutes at 400 F, then reduce the oven temperature to 375 F and
bake for an additional 10-15 minutes, until the filling is bubbling and the
crust edges have browned. Cool the tarts in the tin and after about 5 minutes,
carefully twist them around in the pan to prevent sticking and keep them in the
pan until completely cooled.
6.
The
butter tarts should be stored refrigerated but are best served at room
temperature. The tarts can be stored chilled for up to 3 days.
Tips and Substitutions
Pie
Dough: This recipe is designed for pies that have a wet filling, such as pumpkin,
coconut cream, butter tarts and other such pies. You can make a half recipe if
you just need a single crust.
Recipe
from foodnetwork.ca
Delicious Food Recipes
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