“THE BEST BUTTER TARTS”

INGREDIENTS

Shell:

1 1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 cup cold butter cubed

1/4 cup lard cubed

1/4 cup butter cubed

1 egg yolk

1 teaspoon vinegar

ice water

Filling:

1/2 cup packed brown sugar

1/2 cup corn syrup

1 egg

2 tablespoons butter softened

1 teaspoon vanilla

1 teaspoon vinegar

1 pinch salt

1/4 cup currants

1/4 cup raisin

1/4 cup chopped pecans

1/4 cup shredded coconut

DIRECTIONS

In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. Make-ahead: Refrigerate for up to 3 days.

Filling: In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended; set aside.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. Divide currants among shells. Spoon in filling until three-quarters full.

Bake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.

12 servings

SOURCE:  https://www.canadianliving.com/food/baking-and-desserts/recipe/best-butter-tarts

By George has declared July as “Butter Tart Month.” Here is a menu of our delectable articles on Canada’s iconic dessert.

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