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Here is the recipe for Farm Boy\u2019s classic butter tart<\/p>\r\n
The Tart pastry<\/strong><\/p>\r\n Combine flour and shortening in the bowl or a food processor and pulse to until the largest pieces are the size of peas and other pieces are even smaller.<\/p>\r\n Whisk the yolk, water and vinegar together and mix into dough.<\/p>\r\n Turn the dough out onto a lightly floured surface and knead until the dough just comes together.\u00a0<\/p>\r\n Wrap the dough in plastic wrap and let it rest in the fridge for 20 minutes.<\/p>\r\n Roll out dough to 1\/8″ thickness, cut out rounds and place them in two 12-cup muffin tins and chill for 30 minutes.<\/p>\r\n While dough is chilling, preheat oven to 400\u00b0F and prepare filling.<\/p>\r\n Butter tart filling<\/strong><\/p>\r\n Using a mixer, cream butter and brown sugar first.<\/p>\r\n Next, add the eggs, syrup, vanilla and salt and mix until combined.<\/p>\r\n Assembly<\/strong><\/p>\r\n Pour filling into each tart shell only 3\/4 full. Do not<\/em><\/strong> be tempted to fill them to the top, as they\u2019ll bubble over and stick to the pan.<\/p>\r\n (Note: before putting them into the oven, this is where you can add any nuts or dried fruits of your choice.)<\/p>\r\n Bake for 13\u201315 minutes, until the filling is bubbly and puffy and pastry is golden.\u00a0<\/p>\r\n Cool on a rack for 5 minutes, then run a knife around each tart and carefully remove. You must<\/em><\/strong> remove them while they\u2019re warm, otherwise they\u2019ll weld themselves to the pan.\u00a0<\/p>\r\n Enjoy slightly warm or at room temperature.<\/p>\r\n By George<\/em> has declared July as \u201cButter Tart Month.\u201d\u00a0Here is a menu of our delectable articles<\/a> on Canada\u2019s iconic dessert.<\/p>\r\n\r\n
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