TO-DIE-FOR BUTTER TARTS
This recipe uses currants, not raisins, and maple flavouring. The crust is the best, and easy to make. I make 20 dozen of these at Christmas because so many people request them.
Provided by MEGHANMAILLOUX
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.
- Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.
- Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
- Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.
- Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 34.8 g, Cholesterol 37.5 mg, Fat 18.1 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 159.7 mg, Sugar 22.1 g
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Rihanna gist
[email protected]These butter tarts are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious.
james washington
[email protected]I love that this recipe uses a pre-made pie crust. It makes the process so much easier.
Gillian Kamaru
[email protected]These butter tarts are the perfect comfort food. They're warm, gooey, and delicious.
marie payne
[email protected]I've been making these butter tarts for years and they're always a hit. They're perfect for bake sales and potlucks.
Ciaran Gallagher
[email protected]I'm not a fan of raisins, so I omitted them from the recipe. The butter tarts were still delicious.
Bilkis Khan
[email protected]I made these butter tarts for my friends and they raved about them. They said they were the best butter tarts they've ever had.
Edward Shawe
[email protected]I love that this recipe uses brown sugar. It gives the butter tarts a nice caramelized flavor.
Lucy King
[email protected]I followed the recipe exactly and my butter tarts turned out perfectly. They were a big hit at my party.
Mahnoor jawed
[email protected]These butter tarts were a little too sweet for my taste, but they were still very good. I would recommend using a bit less sugar next time.
Arman Hussain
[email protected]I'm a huge fan of butter tarts and these are some of the best I've ever had. The filling is perfectly gooey and the crust is nice and flaky.
Pawel Gorski
[email protected]These butter tarts are so easy to make and they taste amazing. I love that I can make them ahead of time and freeze them.
Macy Jenson
[email protected]I've made these butter tarts several times now and they always turn out great. They're a perfect treat for any occasion.
Javed adan
[email protected]I made these butter tarts for my family and they were a huge success. The kids loved them and my husband couldn't get enough of them.
Hashim Sahab
[email protected]These are the best butter tarts I've ever had. The filling is so rich and creamy, and the crust is perfectly flaky.
Dani Veer
[email protected]I'm not a baker, but these butter tarts turned out perfectly. The instructions were easy to follow and the results were delicious.
Darren Inglis
[email protected]These butter tarts were a hit at my last potluck! Everyone loved the gooey, buttery filling and the flaky crust. I'll definitely be making them again.