Best Butter Tarts

Best Butter Tarts
From Canadian Living Magazine

•    1-1/2 cups (375 mL) all-purpose flour
•    1/4 tsp (1 mL) salt
•    1/4 cup (60 mL) cold butter, cubed
•    1/4 cup (60 mL) lard or butter, cubed
•    1 egg yolk
•    1 tsp (5 mL) vinegar
•    Ice water
•    1/2 cup (125 mL) packed brown sugar
•    1/2 cup (125 mL) corn syrup
•    1 egg
•    2 tbsp (30 mL) butter, softened
•    1 tsp (5 mL) vanilla
•    1 tsp (5 mL) vinegar
•    1 pinch salt
•    1/4 cup (60 mL) currants or raisins or chopped pecans or shredded coconut


  1. 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. 
  2. 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. 
  3. Filling: In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended; set aside. 
  4. 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. 
  5. 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.  

Not-So-Gooey Butter Tarts
Increase brown sugar to 3/4 cup (175 mL); decrease corn syrup to 1/4 cup (50 mL).

Posted on July 22, 2016 and filed under desserts & sweets.