Dish

Butter Tarts

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In this Canadian favourite you can substitute the raisins with pecans or omit them altogether.

PASTRY

225 grams plain flour, plus extra for rolling

½ teaspoon table salt

125 grams butter, plus extra for greasing

25 grams caster sugar

1 large egg, size 7, whisked

1 tablespoon ice-cold water

FILLING

200 grams soft brown sugar

80 grams butter, cut into cubes and softened

1 teaspoon vanilla extract

1 large egg, size 7

¼ teaspoon table salt

1 tablespoon plain flour

1 tablespoon cream

50 grams raisins, finely chopped

½ teaspoon sea salt flakes

PASTRY: Place the flour, salt, butter and sugar in a food processor and process until a fine crumb begins to form.

Whisk together the egg and cold water and add to the food processor. Process until a dough just begins to form.

Place the dough in the centre of a large piece of baking paper. Knead and shape it into a flat rectangle. Wrap the baking paper around it and refrigerat­e for 1 hour.

FILLING: In a large bowl or the bowl of a stand mixer, beat the brown sugar and butter together. Add the vanilla and egg and beat for 3 minutes, or until light in colour. Scrape down the sides of the bowl and mix through the salt, flour, cream and raisins.

Preheat the oven to 180°C. Grease and lightly flour 8 holes of a muffin tray.

On a lightly floured surface, roll out the dough into a rectangle roughly 3mm thick. Using a 10cm round cookie cutter, cut the dough into 8 rounds.

Fit the rounds into the muffin holes and cut off any excess dough. Divide the filling among the cases and bake for 20-25 minutes, or until the pastry is golden brown.

Let the tarts cool completely in tins before using a sharp knife to gently remove. MAKES 8 TARTS

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