Directions for: Jen Scotts Butter Tarts
Ingredients
2 cups (625 mL) unbleached all-purpose flour
2 Tbsp (30 mL) granulated sugar
1 tsp (5 mL) salt
1 cup (250 mL) cold unsalted butter, cut in -inch (1 cm) cubes
cup (125 mL) ice water (approx.)
cup (125 mL) packed brown sugar
cup (60 mL) butter, melted
cup (175 mL) pure maple syrup
2 eggs
2 tsp (10 mL) cider vinegar
1 tsp (5 mL) vanilla
cup (125 mL) raisins (approx.) or cup (175 mL) toasted chopped pecans (approx.) (optional)
Directions
1. In large bowl, mix together flour, granulated sugar and salt. Add butter; using hands, rub butter into flour until mixture is in pea-sized crumbs.
2. Stirring with fork, gradually add water. Dough should hold together when pressed with fingers; if dough is too dry, add 1 tbsp (15 mL) water until it holds together. Divide dough in half. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. While dough is chilling, in large bowl, stir together brown sugar and butter until well combined. Stir in maple syrup, eggs, cider vinegar and vanilla. Strain; set aside.
4. Roll dough to -inch (3 mm) thickness. Cut out 12 to 15 rounds, rerolling scraps as necessary. Press each round into well of muffin tin. Refrigerate for 20 to 30 minutes.
5. Sprinkle each tart shell with 2 tsp (10 mL) raisins or 1 tbsp (15 mL) toasted chopped pecans, if using. Pour filling into shells, leaving -inch (5 mm) headspace.
6. Bake in 400F (200C) oven for 10 minutes. Reduce temperature to 375F (190C); bake until pastry is golden, 5 to 8 minutes. (Do not let filling bubble over.) Let cool before removing from tin.
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