![]() Let the unmolded tarts cool completely on a wire rack before serving.īreakfast Cinnamon Raisin Swirl Dessert Peanut Butter & Co. Let stand on a wire rack for 1 minute, then run a knife around the edge of each tart to loosen and gently lift out of the tin. Spoon filling over top, stopping when each shell is three-quarters full (do not overfill – otherwise, the filling will overflow and the tarts will be almost impossible to unmold!)īake the tarts for 10-12 minutes in preheated oven, or until the edges of the pastry are golden and filling is puffed and bubbly. Cinnamon Raisin Swirl into the bottom of each shell, then top with chopped peanuts, dividing evenly between the shells. ![]() Gently press the circles into the cups of a muffin tin. Using a 4-inch round cutter, cut out 12 circles, gathering up scraps and rerolling if necessary to get a full dozen. On lightly floured surface, roll out the chilled crust until 1/4-inch thick. Whisk in corn syrup, egg, vanilla, vinegar and salt until blended. In a second mixing bowl, cream together brown sugar and butter. Refrigerate for at least 30 minutes, or up to two days. Wrap tightly in plastic wrap, shaping the dough into a flat disc. Add to the flour mixture, stirring briskly with a fork until a dough begins to come together (if the dough seems too dry, add more ice water, a tablespoon at a time, until it just barely holds together). In a small bowl, whisk egg yolk with vinegar and 3 tablespoons ice water. Using a pastry cutter or two knives, cut in butter until the mixture is crumbly, like coarse oatmeal. The recipe is enough for about 12 butter tarts, but the ingredients can easily be doubled for a larger crowd.In a large mixing bowl, stir together flour and salt until combined. You can also bake the pecans in a single layer on a baking sheet at 350˚F (180˚C) until fragrant and golden, about 8 minutes. Remove once they are slightly darkened and fragrant. Toasting them in a skillet on the stovetop is faster, but you have to constantly stir to keep them from burning. I toasted the pecans before adding them to the butter tarts to help bring out even more flavor. Make sure to refrigerate the dough for at least 30 minutes before rolling out and transferring to the muffin tins. Overworking the dough will cause the pie crust to toughen and lose the flaky texture. I added just enough water (also chilled) to bring the dough together, but try to avoid adding too much. Just try to work as quickly as possible to keep the butter from melting. You can also use two forks, the tips of your fingers, or carefully pulse in the food processor. To help create the buttery flaky texture for the pie crust, I used a dough blender to cut in the diced butter and shortening. These Canadian Butter Tarts are best the day they are baked, but can be stored in the refrigerator in an airtight container for up to 5 days. I went with the gooey, runny filling, but feel free to add another egg and/or add a couple of minutes to the cooking time for a more firm center. The filling can range from solid to more gooey depending on the family and region. Add an additional tablespoon water if the mixture appears dry. Add to the flour mixture, using a fork to combine. In a small bowl, mix the water, egg yolk and vinegar until well combined. Next time, I may add some chocolate chips along with the pecan pieces. Add the cubed butter and cut in with a pastry cutter until the mixture is in pea-size pieces. Since the pecans are added to the pastry cups separately from the filling, you can even mix and match without having to make an entire batch of just one flavor. ![]() If you aren’t a fan of pecans, they can simply be left out or substituted for raisins, walnuts, currants, or chocolate chips (a favorite with our kids). I went with pecans due to the theme of today’s event and to highlight the season. They can be made plain with only the brown sugar maple (or corn syrup) filling or have a variety of additions and other flavors. Butter Tarts are a delicious Canadian treat with a flaky crust and a sweet, caramel-like filling.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |