Homemade Butter Tarts
These delightful pastries feature a rich, buttery filling, perfect for any occasion and easily customizable with nuts or dried fruit.
Ingrédients
For the Crust
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1/4 cup unsalted butter, softened Use cold butter for a flakier crust.
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons cold water
For the Filling
- 1/2 cup brown sugar
- 1/2 cup corn syrup Can substitute with maple syrup or agave.
- 2 large eggs Can substitute with ground flaxseed mixed with water for vegan.
- 1 teaspoon vanilla extract
- 1/2 cup raisins or pecans Optional for additional texture.
Instructions
Preparation
- Gather all ingredients and measure them out.
- In a mixing bowl, combine flour, butter, sugar, and salt. Mix until crumbly.
- Gradually add cold water until the dough starts forming.
- Roll the dough out to 1/8 inch thick and cut out circles larger than muffin tin cups.
- Press each dough circle into the muffin tin.
Filling
- Whisk together brown sugar, corn syrup, eggs, and vanilla until smooth.
- If desired, place raisins or pecans at the bottom of each tart crust.
- Pour the filling mixture into each tart shell, careful not to overfill.
Baking
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until set and golden brown.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack.
Notes
Store tarts in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.