"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Butter Tarts


Butter Tarts
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1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves

Optional - 1/2 cup currants or raisins
water

Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using.

Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden.
The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts.

4 comments:

Anonymous said...

These are my husband's fondest remembrance from his boyhood in Toronto. (besides Swiss Chalet chicken, that is) Do you use a basic pie pastry for the shells? Thanks!

Thibeault's Table said...

Butter-Lard Pastry
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2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.

Or you can use a box grater for the butter.

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

NOTE: Can be made with all butter

The secret to a good crust is to not over-handle the dough.

Caroline Fortin said...

just pulled them out of the oven and they look gorgeous! Thanks for the recipe :)

Thibeault's Table said...

You are very welcome Caroline. I hope you love them.

Ann

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