Butter Tarts

Recipes

Dec 13

Written By Hofstede's Marketing

Serves: 2.5 dozen, Prep time: 20 mins, Fridge time: 1 hr Cook time: 25 mins Total time: 1hr 45 mins

Ingredients

Crust:

2-1/2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup butter , cold

3/4 cup water , cold

Filling:

3/4 c brown sugar

1/4 c maple syrup

1/2 plus 2 tbsp c melted butter

3 eggs

2 tsp vanilla

1 tsp lemon juice

coconut

raisins, soaked

chopped pecans

Directions

CRUST

Using a food processor, pulse flour, sugar, and salt. Add cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add cold water and pulse until the dough starts coming together.

Turn dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.

Sprinkle flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces. It is also possible to use a mini muffin tin, in which case you will need to make smaller portions.

Grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.

Preheat the oven to 350 degrees.

FILLING

Mix all filling ingredients well. We like to use a shaker cup to make it easy to pour the filling afterwards. If you make this ahead and set aside, you'll need to shake before pouring into muffin tins.

Distribute raisins, coconut, chopped pecans as desired. We made an equal amount of each as well as several plain tarts.

Pour filling into pie crust and bake for 25 minutes.

Let the tarts cool for 5 minutes in the pan and remove to a cooling rack.