I have baked and published various butter tart recipes over the years. This time I got serious. I wanted rich, crisp pastry holding a delicious sweet, gooey but not too runny filling. I like using the food processor for pastry. You can use ½ cup butter and omit the lard in the pastry. I tested and re-tested the filling. The result: a gooey but not runny one made with brown sugar and maple syrup. I feel strongly that butter tarts should contain raisins; I sometimes use half raisins and half dried cranberries. You can substitute nuts if desired. Please don’t use a cookie cutter smaller than 4 inches/10 cm; you could use an empty 28-oz/540 mL can. Another important tip: Use a stick butter for this and other baking recipes – it’s much easier to measure. I baked them for 23 minutes. A tip: Store butter tarts – and butter tart squares – in the fridge. They keep better and are deliciously chewy when cold.
Pastry:
1½ cups all-purpose flour
¼ tsp salt
¼ cup cold butter, cut in pieces
¼ cup lard
1 large egg yolk
1 tsp white vinegar
Filling:
3 tbsp butter, melted and cooled
½ cup maple syrup
½ cup packed brown sugar
Good pinch of salt
1 tsp white vinegar
1 large egg
½ cup raisins
In food processor, pulse together flour, salt and butter until mixture resembles coarse meal. In measuring cup, combine egg yolk and vinegar; add enough cold water to make ⅓ cup. Add to food processor; pulse until dough forms a shaggy lump. Gather into ball; wrap in plastic wrap and chill in fridge at least 30 minutes.
Preheat oven to 375F.
Roll out dough on floured work surface until thin. Cut out 4-inch/10-cm rounds with cookie cutter. Place in each of 12 muffin cups. Place in fridge while making filling.
For filling, whisk together all ingredients except raisins in medium bowl until combined. Divide raisins among muffin cups lined with pastry. Pour on filling to cover raisins fully. Place in oven and bake 20 to 25 minutes. Place muffin sheet on wire rack to cool for a few minutes. Run knife carefully around each tart just to loosen, especially if filling has slightly overflowed. Transfer tarts to wire rack to cool completely. Serve at room temperature.
Makes 12 butter tarts.
