Butter Tarts Recipe 🥮
Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2 tablespoons ice water (more if needed)
For the Filling:
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup corn syrup
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans or raisins (optional)
Directions:
Prepare the Crust:
In a large bowl, whisk together the flour, sugar, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and ice water, mixing until the dough just comes together. You may need to add more water if the dough is too dry.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Roll Out the Dough:
On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Cut the dough into circles using a cookie cutter or the rim of a glass, then press them into the cups of a muffin tin to form tart shells.
Prepare the Filling:
In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt until well combined.
Stir in the chopped pecans or raisins if using.
Assemble and Bake:
Spoon the filling into the prepared tart shells, filling each about 2/3 full.
Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
Cool and Serve:
Allow the tarts to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Prep Time: 30 minutes (plus chilling)
Cooking Time: 25 minutes
Total Time: 1 hour (plus chilling)
Servings: 12 tarts
Calories: Approximately 250 kcal per tart (varies with ingredients and portion size)
