by MaryMaryCulinary
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my 11 recipes »
MaryMaryCulinary's Notes:
Expand1.5 cups all-purpose flour Ask a question about this ingredient
0.5 cups unsalted butter, cubed and chilled Ask a question about this ingredient
0.5 teaspoons salt Ask a question about this ingredient
3-7 tablespoons ice water Ask a question about this ingredient
Combine flour and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until the largest pieces are the size of peas and some pieces are tiny.
Ask a question about this stepAdd 3 tablespoons of water and pulse again. Squeeze a handful of the crumbs together to see if it holds. If not, add the water in small increments. You do not want the dough to come together in a ball in the processor. Once the dough holds together without too much effort, flatten it into a disc and wrap in plastic. Refrigerate for a few hours.
Ask a question about this stepLet dough sit at room temperature for a few minutes, then roll on a lightly floured surface to 1/8" thickness. Cut circles using a 4.5" round cutter. Place in standard (1/2) cup muffin tin. Chill for 30 minutes.
Ask a question about this step3 tablespoons unsalted butter, softened Ask a question about this ingredient
1/2 cup brown sugar Ask a question about this ingredient
1 egg, at room temperature Ask a question about this ingredient
1/2 cup maple syrup (medium/amber), at room temperature Ask a question about this ingredient
1 teaspoon vanilla extract or paste Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2 teaspoons lemon juice Ask a question about this ingredient
1/4 cup small wild blueberries, nuts, raisins (optional) Ask a question about this ingredient
Preheat oven to 400F and place a rack in lower third of oven. Cream butter and brown sugar and add egg. Mix well, then add syrup, vanilla, salt and lemon juice.
Ask a question about this stepIf you are using any nuts, raisins or berries, add a few to each pastry shell. You only want enough to barely cover the bottom of the shell. Add syrup mixture, filling only 3/4 full. Don't be tempted to fill them to the top, as they'll bubble over and stick to the pan.
Ask a question about this stepBake for 13-15 minutes, until filling is bubbly and puffy and pastry is golden. Cool on a rack for 5 minutes, then run a knife around each tart and carefully remove. You must remove them when they are warm, or else they will weld themselves to the pan. Cool and enjoy slightly warm or at room temperature.
Ask a question about this stepOh, lovely! My boyfriend's mother makes butter tarts, and that is exactly how she describes them - like pecan pie but without the pecans. I love them. Didn't realize it was a Canadian thing, but thought it was odd they aren't more popular here. Her recipe uses corn syrup - I love that you leave it out. Definitely saving this one!
Thanks! I'm not a big fan of corn syrup, and while these aren't especially maple-y, I prefer using maple here.
Do you mean the US northern border? My Canadian mother always talked about butter tarts but could never really tell me what they were. I wish she was still here so I could make these for her. I will have to give them a try and have one with a shot of CC in her memory.
Yes, that's the border I mean! Try them--homemade is the best and they'll taste even better, knowing they are mom-approved.
:)
These were really terrific. Unfortunately one tart fell apart as I was removing it from the pan and I was forced to eat it hot...but the ones that had a chance to cool down a bit were even better... if that's possible. I put in a bit of dried cherries and macadamias ( I feel the same way about raisins) and they were absolutely delicious. The crust was simple and the best I've ever made. My mom would have loved them. Thanks so much for a great recipe! It's a keeper.
So glad you enjoyed them!
Thanks checker! I hope you try them.
:)
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I just wanted to say thank you for testing my recipe, and for finding humor in my directions. My family back home are deep in the throws of making maple syrup, and as soon as I have a jar I will put it to use making these. Here in Washington, DC we are watching Spring unfold. Hopefully you are not too far behind!