Butter Tart
Butter tarts (tartes au sucre) are an extremely common dessert in Canada. Many versions are made; some are gooey while some are not, and different nuts, fruits, and other fillings can be used. Similar tarts can be found in the culinary traditions of Scotland and France.
Source and licence
"Butter Tart" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Butter_Tart, revision 4587260), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Butter_Tart&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587260
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup shortening
- 1 large teaspoon butter or margarine
- ¾ cup boiling water
- 3 ½ cups pastry flour or 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ½ cups brown sugar
- ½ cup corn syrup
- 3 tablespoons butter, melted
- 1 cup currants or raisins
- ½ cup chopped walnuts
- 2 teaspoons vinegar
- 1 pinch of salt
- ½ teaspoon vanilla extract
Method
- Beat the shortening, butter, and hot water together until creamy.
- While still warm, sift in the flour, baking powder, and salt. Mix gently until a dough forms. Try not to knead it while forming it into a large ball.
- Separate the dough into two equal portions and chill 20 to 40 minutes.
- Divide the dough into two dozen equal balls. Roll each ball into a flat disc.
- Preheat oven to 350°F (175˚C).
- Beat the eggs well. Add sugar, syrup, and melted butter and beat again.
- Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
- Put a small amount of cornmeal into small tartlet pans, or count out 24 cupcake papers.
- Fit the flat circles of pie crust into the pans, or fit them into cupcake papers and insert them into the pans.
- Fill the shells ⅔ full with the prepared filling.
- Bake until the pastry is light brown (about 20 minutes).
- Remove from the oven and let cool.