Today is Canada Day. A perfect time to celebrate with some butter tarts. I wasn't a huge fan of butter tarts until one of my friends gave me this recipe. Once I tried the recipe, I became hooked. I love my butter tarts with less sugar but more nuts. In my opinion, handmade butter tarts always taste better than store bought. Also, it's fun to make them bite size.
You need mini muffin pans.
Butter Tart dough
2 cups flour
3/4 cup butter - cut into small cubes
2 tablespoons sugar
1/2 teaspoon salt
1/8 to 1/4 cup ice water
Butter Tart filling
1 cup corn syrup
1/2 cup brown sugar
1/4 cup butter
1/4 teaspoon salt
2 eggs - beaten
1/2 teaspoon vanilla
2/3 cup walnuts or pecans - toasted and chopped
Icing sugar for sprinkling
Butter Tart Dough
- Place flour, salt and sugar in a food processor.
- Process until mixed.
- Add butter. Pulse until the mixture resembles coarse meal.
- Add ice water, one tablespoon at a time until the dough holds together.
- Remove the dough from the food processor and place the dough onto a work surface.
- Gather the dough into a ball.
- Flatten into a circle.
- Wrap in plastic and refrigerate for about 15 to 20 minutes.
- Roll out the dough on a floured surface.
- Cut into rounds using a 2 1/2 inch cookie cutter.
- Gently place the rounds into mini muffin pans.
Butter Tart Filling
- Preheat oven to 425 degrees F.
- In a saucepan, combine corn syrup and brown sugar.
- Simmer over low heat for 3 to 5 minutes.
- Add butter. Stir until mixed.
- Remove from heat. Cool slightly.
- Pour over the beaten eggs. Stir constantly.
- Add the remaining ingredients.
- Fill the unbaked tart shells.
- Bake for 10 to 12 minutes or until golden brown.
- Let cool.
- Sprinkle some icing sugar.
Makes approximately 48 mini tarts.