Classic butter tarts

946

PREP TIME

20 min

TOTAL TIME

1 h 40 min

Makes

12

* PLUS 1 hour 20 minutes chill
Classic butter tarts

Photo, Erik Putz.

We set out to develop the ultimate butter tart — and we nailed it. These indulgent treats wrap a gooey, sweet filling in a perfectly flaky pastry.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup cold unsalted butter , cubed
  • 1/4 cup cold lard , cubed
  • 1 egg yolk
  • 1 tsp white vinegar
  • 1/4 cup ice water

Filling

  • 3/4 cup packed light brown sugar
  • 1/3 cup white corn syrup
  • 2 tbsp maple syrup
  • 2 eggs
  • 1/4 cup unsalted butter , melted
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • 1/8 tsp salt

Instructions

  • WHIRL flour and salt in a food processor. Add butter and lard. Pulse until coarse crumbs form. Whisk yolk, vinegar and ice water in a small bowl. With motor running, pour through feed tube while pulsing until just combined. Wrap with plastic wrap and press into a disc. Refrigerate for 1 hour.
  • POSITION rack in bottom of oven. Preheat oven to 450F.
  • WHISK sugar, corn syrup, maple syrup, eggs, butter, vanilla, vinegar and salt in a bowl until smooth.
  • ROLL out dough on a lightly floured surface to ⅛-in. thickness. Cut into 12 rounds using a 4 ½-in. round cookie cutter, re-rolling scraps. Gently press rounds into a 12-cup muffin pan. Press sides to adhere. Refrigerate for 20 min. Spoon 2 tbsp filling into each pastry.
  • BAKE for 8 min. Reduce heat to 400F and open oven slightly for 10 sec. Bake until filling is puffed and pastry is golden, about 7 more min. Let stand on rack for 3 min. Run a small knife around the edges of tarts and transfer to rack to cool completely.

Weekend baking: Classic butter tarts

Nutrition (per tart)

  • Calories
  • 276,
  • Protein
  • 3 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 15 g,
  • Sodium
  • 142 mg.

Pulse first 4 ingredients in a food processor.

Whisk next 3 in a bowl. Pulse into flour mixture.

Wrap with plastic wrap and press into a disc. Chill for 1 hour.

 

 

 

 

 

 

Butter tarts step 4

Whisk filling ingredients
in a bowl.

Butter tarts, step 5

Roll out dough and cut into rounds. Press into muffin pan. Chill.

Butter tarts, step 6

Spoon in filling.

 

 

 

 

 

 

Variations:
Chocolatey Butter Tarts: Top each tart with 2 tsp coarsely chopped dark chocolate just before baking.
Boozy Butter Tarts: Stir 1 tbsp whisky into filling just before pouring into pastry. Top each tart with 1 tsp chopped dried cranberries.
Pecan Butter Tarts: Top each tart with 1 tsp chopped pecans before baking.

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