BUTTER TARTS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Pate Brisee (Short Crust Pastry):
  • 1 1/4 cups (175 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon (14 grams) granulated white sugar
  • 1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
  • 1/8 to 1/4 cup (30 - 60 ml) ice water
  • Butter Tart Filling:
  • 1/3 cup (70 grams) unsalted butter, softened
  • 1 cup (215 grams) light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)
  • 1/2 cup raisins or 1/2 cup pecans or walnuts (toasted and chopped) (optional

Directions

  • Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
  • Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
  • After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.
  • Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream. If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Notes

Categories: Tart 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!