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Classic Butter Tarts

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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Servings 12 servings

Equipment

  • 12-cup muffin tin
  • Rolling Pin
  • 4-inch round cookie cutter or glass
  • Large mixing bowl
  • Medium Mixing Bowl
  • Wire whisk
  • Measuring cups and spoons
  • Pastry Brush
  • Wire cooling rack

Ingredients
  

  • 1¼ cups all-purpose flour plus extra for dusting
  • ¼ teaspoon salt
  • ⅓ cup cold unsalted butter cubed (or vegan butter substitute)
  • 3-4 tablespoons ice water as needed
  • ½ cup packed brown sugar coconut sugar works as healthier alternative
  • ¼ cup pure maple syrup or corn syrup if preferred
  • 2 tablespoons unsalted butter melted (or vegan butter substitute)
  • 1 large egg or flax egg for vegan option (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • ⅓ cup raisins or chopped pecans optional, or sunflower seeds for nut-free

Instructions
 

  • Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin with butter or cooking spray.
  • In a large bowl, whisk together flour and salt. Cut in cold butter using pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
  • Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until dough just comes together. Do not overmix.
  • Turn dough onto lightly floured surface and gently knead 2-3 times. Form into a disk, wrap in plastic wrap, and chill for 15 minutes.
  • On floured surface, roll pastry to ⅛-inch (3mm) thickness. Cut into 4-inch (10cm) rounds using cookie cutter or glass rim.
  • Gently press pastry rounds into muffin cups, ensuring pastry comes up sides. Trim excess, leaving ¼-inch overhang. Prick bottoms with fork.
  • In medium bowl, whisk together brown sugar, maple syrup, and melted butter until smooth.
  • Beat in egg (or flax egg), vanilla extract, and salt until well combined. Mixture should be smooth and glossy.
  • If using raisins, pecans, or seeds, stir them into the filling mixture.
  • Divide filling evenly among pastry shells, filling each about ⅔ full. Do not overfill as mixture will bubble up during baking.
  • Bake for 12-15 minutes until pastry is golden brown and filling is bubbling vigorously. Centers should still jiggle slightly when gently shaken.
  • Remove from oven and let cool in pan for 5 minutes. The filling will continue to set as it cools.
  • Carefully remove tarts from muffin tin using a knife to loosen edges. Transfer to wire rack to cool completely.

Notes

VISUAL DONENESS CUES:
Pastry should be golden brown and filling should bubble vigorously around edges. Centers will still jiggle slightly when done - they continue setting as they cool.
STORAGE:
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months.
REHEATING:
Warm individual tarts in 300°F oven for 5-7 minutes to restore gooey texture. Microwave 10-15 seconds for quick warming.
TROUBLESHOTING:
If filling leaks through pastry, ensure no cracks in dough and don't overfill. If tarts stick to pan, let cool completely before removing and use well-greased muffin tin.

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