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Canadian Butter Tarts

 

There are lots of tarts that present more beautifully but few that taste better than these absolute delights. There were always plenty of these around when I was growing up and I took for granted how amazing they actually are. There are endless variations of these and they all tend to work. Play a round a little with the nuts, raisins and enjoy the different possibilities.  I'll include my recipe for sweet tart dough as well. I hope you guys like butter because there is a lot of it used in these! 

Dough 

  1.  2 cups flour, sifted 
  2. 1/2 cup or more iced water 
  3. 1 tsp salt 
  4. 220g butter - as cold as possible 
Mix all the dry ingredients into the food processor and pulse several times to mix well. Turn to mix and slowly add the water until it becomes crumbly and just a little moist. It should look something like this:
 
Transfer the dough from the food processor onto your lightly dusted work surface and gently work the dough into a rough ball. Knead through just a little bit to get the desired consistency. Wrap this in plastic wrap and put in the fridge for 30 minutes. 

Once re-chilled, remove the plastic and roll your dough out to about 1/4 inch thick. 
Using a 10cm cookie cutter cut rounds out of the dough and place them in a dusted muffin tin. 
Return the dough / muffin tray to the fridge while you make the filling. This is a good time to preheat the oven to 200C.  

Tart Fillings 

  1. 1 cup brown sugar 
  2. 1/2 cup maple syrup
  3. 1/2 cup butter 
  4. 2 large eggs - beaten 
  5. 1 tsp vanilla 
  6. handful of raisins
  7. handful of pecans - toasted 
  8. dash of lemon juice (optional) 

Putting it all together 

1. Add the butter and brown sugar to a sauce pan on medium low heat
2. Once melted and while keeping stirred, mix in the vanilla and maple syrup 
3. Turn heat to low and mix in the beaten eggs. 
4. Transfer the mixture to a measuring cup or something you can pour from 
5. Put a small amount of pecans / raisins in each tart 
6. Pour the mixture into each tart 
7. Transfer to the pre-heated oven and cook for 20-25 minutes. After the first 5 minutes lower the heat to 175C
8. Remove from the oven and allow to cool completely on a cooling rack 
 
  

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