Скачать или смотреть Butter Tarts | How to Make Canadian Butter Tarts

Butter tarts are a beloved Canadian pastry featuring a rich, buttery, brown sugar filling in a flaky crust.

Ingredients
(Makes 12 tarts)

Crust
Flour 1 ¼ cup (150 g)
Sugar 1 tbsp (13 g)
Salt ½ tsp (3 g)
Butter, cold, cubed ½ cup (113 g)
Water, cold 4-5 tbsp (60-75 mL)

Filling
Butter, melted ⅓ cup (75 g)
Dark Brown Sugar 1 cup (200 g)
Salt ½ tsp (3 g)
2 Large Eggs (100 g)
Heavy Cream 2 tbsp (30 mL)
Vanilla Extract 2 tsp (10 mL)
Vinegar 1 tsp (5 mL)
Raisins ¼ cup (40 g) (optional)

Directions
1. Preheat oven to 375° F (191° C). If using raisins, cover with hot water and allow to plump.
2. To make the crust, stir together flour, sugar and salt. Add the cold butter pieces and toss to coat with flour. Using your fingers press each butter piece to flatten.
3. Sprinkle 4 tablespoons (60 mL) of ice water over flour mixture. Press and fold the dough until it sticks together. If the dough is too dry, stir in 1-2 teaspoons of water at a time until the dough comes together.
4. Transfer the dough onto a floured surface and roll out into a rectangle about ¼-inch (6 mm) thick. Fold the dough in thirds like a letter, then fold in half short end to short end. If the dough warms and becomes difficult to work with at any point, refrigerate for 20 minutes before continuing.
5. Roll the dough out to ⅛-inch (3 mm) thick and cut out twelve 4-inch (10 cm) rounds of dough, gathering and re-rolling scraps as necessary. Press dough rounds into a muffin pan. Freeze while preparing the filling.
6. To make the filling, stir together melted butter, brown sugar, salt, eggs, heavy cream, vanilla and vinegar until combined. If using raisins, drain them and add 1 teaspoon to each chilled tart crust. Pour the filling into each tart until two-thirds full. Place in the lower third of a preheated oven and bake until the crust is golden brown about 15-20 minutes. Cool completely before removing from pan.

Notes:
You can add any nuts, dried fruits or even chocolate to the butter tarts.
The heavy cream can be replaced with maple syrup or corn syrup.
Bake the tarts for a shorter time for a runny center.

Chapters
0:00 Introduction
0:20 Dry ingredients
0:31 Cut the butter
0:49 Make the crust
1:34 Roll out the crust
2:28 Line the muffin pan
3:14 Make the filling
4:27 Fill tart shells
5:14 Bake
5:20 Finished