Butter Tarts – Welcome to our kitchen corner, where today we’re delving into a recipe that holds a special place, in my heart. Butter Tarts. These delightful treats bring together the combination of a buttery crust and a decadent, gooey filling. A beloved staple in American dessert cuisine they are crafted from ingredients such as all-purpose flour, brown sugar and of course butter. Resulting in pure culinary magic.
I can still vividly recall the first time I attempted to make Butter Tarts. It was on a chilly Sunday afternoon when I yearned for something sweet to brighten up the day. The tantalizing aroma wafted through our home instantly captivating both my husband and child who gravitated towards the kitchen with anticipation. That initial bite was nothing of revelatory. These tarts were a hit! Since then this recipe has become synonymous with warmth and sweetness at our family gatherings.
What makes this Butter Tarts truly special?
What sets this Butter Tart recipe apart? Firstly it boasts ease of preparation while yielding sophisticated results. The option to personalize by adding raisins or pecans allows for a touch of customization. Let’s not forget about the interplay of textures. The delicate flakiness of the crust, against the luscious caramelized filling. Truly an irresistible combination.
What You Need To Make This Butter Tarts Recipe?
All Purpose Flour: Flour plays a role, as the foundation of our crust. It’s like a canvas eagerly waiting to be transformed into something. To ensure an even texture it’s always best to sift it first.
Granulated Sugar: A touch of sugar is all it takes to sweeten our crust. It adds a hint of love to the mix enhancing the flavor.
Salt: Balancing the sweetness is the job of a pinch of salt. Like a sprinkle of wisdom in our pastry dough it brings out the best in every bite.
Cold Unsalted Butter: The heart and soul of our crust! For those buttery layers that make our tarts irresistible make sure the butter is cold. It’s like adding a comforting blanket to the mixture.
Cold Water: This ingredient brings everything together forming a ball of dough. The magic lies in using water for this purpose; it acts as the glue that binds our dreamy crust.
Firmly Packed Brown Sugar: This is where we find that caramel-like richness in our filling. It adds a melody to our symphony of flavors.
Golden Corn Syrup: Ahh, this syrup creates that gooey and sticky texture we all adore. Think of it as a sweet hug, for your taste buds.
Melted Salted Butter: Adding richness and depth to the filling is what melted salted butter does best. It’s as if a beautiful curtain is being drawn back revealing the star of the show.
Eggs: They play the role of binders in our filling holding everything together. They’re, like those friends who never let you down.
White Vinegar (optional): Here’s a twist! It brings a complexity that balances out the sweetness. It’s like adding a touch of intrigue to our tarts.
Vanilla Extract: The scent of vanilla is reminiscent of memories bringing warmth and comfort to the filling.
Raisins or Pecans: For those who enjoy some added texture and extra flavor in their tarts. It’s, like sprinkling bursts of delight.
Steps To Make Butter Tarts:
Step 1: To start we’ll begin by preparing the crust. In a bowl mix together flour, sugar and salt. Cut, in the butter until it reaches a pea consistency. Slowly add water enough to form a dough. Wrap the dough in plastic wrap. Let it chill in the refrigerator for at least an hour. Afterward roll out the dough. Cut it into rounds. Fit these rounds into a muffin pan. Place them in the freezer for a brief period.
Step 2: For the filling combine sugar, syrup, melted butter, eggs, vinegar and vanilla extract. Pour this mixture into the shells. Bake them at 350°F for approximately 20 to 25 minutes. The moment they turn brown and their fillings puff up is truly delightful. Allow them to cool before serving – you’ll be amazed, at how they disappear fast!
Tip:
One pro tip that can elevate your Butter Tarts to the next level is to chill the tart shells in the muffin pan before adding the filling. After shaping the pastry dough into the muffin cups, place the entire pan in the freezer for about 10-15 minutes. This step does wonders:
- Prevents Shrinkage: Chilling the dough helps to maintain the shape of your tart shells during baking. It reduces the shrinking that can happen when the dough goes from room temperature to the heat of the oven.
- Improves Texture: Cold dough going into a hot oven results in a flakier and crisper crust. The contrast in temperatures causes the butter in the dough to create steam quickly, puffing up the layers of the pastry.
- Better Filling Consistency: When you pour the filling into a chilled tart shell and then bake, it ensures that the filling sets at the same rate as the crust bakes, leading to a perfectly cooked tart with a consistently good texture.
This small step makes a significant difference in achieving butter tarts with a professional touch – beautifully shaped with a delightfully flaky crust and evenly cooked filling. It’s a simple trick, but it showcases the care and attention you put into your baking.
Frequently Asked Questions:
Can I make the pastry dough ahead of time?
Definitely! You can refrigerate the dough for, up to a week which will make your baking process easier to handle.
How do I store the Butter Tarts?
They can be stored in the refrigerator for several days. Even frozen for, up to 3 months.
Can I use maple syrup instead of corn syrup?
Absolutely! Maple syrup works wonderfully as an alternative giving the tarts a unique flavor.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Butter Tarts
Ingredients
Pastry Crust:
- 1 ¾ c all-purpose flour approximately 227 g
- 1 tsp granulated sugar
- ½ tsp salt
- ½ c cold unsalted butter cubed (about 112 g)
- ⅓ c cold water
Butter Tart Filling:
- 1 c firmly packed brown sugar 190 g
- ½ c golden corn syrup
- ¼ c melted salted butter
- 2 eggs
- 1 tsp white vinegar optional, to moderate sweetness
- 1 tsp vanilla extract
- Optional: ½ c raisins or pecans
Instructions
Pastry Tart Shells:
- Start by mixing the ingredients in a bowl; Combine 1 cups of flour, 1 teaspoon of sugar and ½ teaspoon of salt.
- Add butter to the mixture. Cut it in until the texture becomes crumbly.
- Gradually add ⅓ cup of water to the mixture while stirring until a dough forms.
- Shape the dough into a disk wrap it up and refrigerate for an hour.
- Roll out the chilled dough. Cut it into rounds with a diameter of around 3.5 to 4 inches.
- Press these dough rounds into a muffin pan and freeze them for 10 to 15 minutes.
Butter Tart Filling:
- Preheat your oven to 350°F (175°C).
- In a bowl whisk together the following ingredients; 1 cup of sugar, ½ cup of corn syrup, ¼ cup of melted butter 2 eggs, optional addition of 1 teaspoon vinegar, for tanginess (if desired) and finally add in 1 teaspoon vanilla extract.
- Pour this filling mixture into the tart shells.
- Bake them in the preheated oven for 20 to 25 minutes. Until they turn golden brown.
- Once baked let the tarts cool in the pan for ten minutes before transferring them onto a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
