Canadian Butter Tarts - a light flaky crust with a sweet buttery center

Canadian Butter Tarts

CRUST RECIPE
2 1/4 cups all-purpose flour
2 Tablespoons sugar
3/4 teaspoon salt
2 sticks cold butter, cubed
6 Tablespoons ice cold water
1 Tablespoon lemon juice

Sift together the flour, sugar, and salt. Toss the cold, cubed butter with the flour, making sure that the flour coats each piece. Cut the butter into the flour until it is in small chunks. Add the ice cold water and lemon juice. Gently stir until the liquid is absorbed by the flour mixture. The mixture will look crumbly, but when squeezed will hold together into a solid clump. Continue pressing the dough mixture together until a ball is formed. Place on a piece of plastic wrap, flatten to a thick disc, and wrap tightly. Place in the refrigerator for one hour.

After one hour, remove the dough from the refrigerator, unwrap, and place on a lightly floured surface. Roll out dough to approximately 1/4-inch thickness. Use a 4 inch round cookie cutter to cut out circles. Place those circles of dough in your lightly greased muffin cups, forming the dough to fit.

If you are not ready to fill and bake the tarts immediately, place the muffin cups with dough back in the refrigerator until you are ready to fill and bake them. Keep them chilled.

Preheat your oven to 400°. 

BUTTER TART FILLING
1 stick butter
1 cup packed brown sugar
2 eggs
2 Tablespoons heavy whipping cream
1/2 cup maple syrup
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecan pieces or raisins, optional

Melt the butter and brown sugar in a small saucepan over medium heat. Once it is bubbling and incorporated, set it aside to cool slightly.

In a large bowl, whip together the eggs and heavy whipping cream. Stir in the maple syrup, lemon juice, vanilla, and salt. Whisk in the butter/brown sugar mixture. Now you are ready to fill your tart cups.

If you are using pecans or raisins, put just enough in the bottom of each dough cup to cover the bottom. If you are not using pecans or raisins, move onto the next step.

Pour the filling mixture into each dough cup to fill just slightly over halfway full.  Place in your 400° oven for 10 minutes. Do NOT open the oven door at the end of the 10 minutes, but reduce the heat to 375° and continue baking for another 10 to 15 minutes.

Remove from the oven, allow to cool completely, then remove from the muffin pans.

Yields 15-17 tarts

CONTACT INFORMATION
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

To order our cookbook, please use the Amazon link below.
https://www.amazon.com/Come-Sit-At-My...

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