Do you grease the muffin pan for butter tarts?įor tarts in tart pans, you don't have to grease the tart pans and the tarts will unmould just fine. At this thickness, I like the ratio of sweet filling to buttery crust. The crust is still thick enough that the filling doesn't seep through, but it's not so thick that it doesn't cook. That's almost a quarter inch, but not quite. I now consistently roll the dough to about 3/16". Raw tart crust is the opposite of delicious. There won't be enough room for the filling and the crust probably won't bake properly on the bottom, especially if you don't blind bake it. If you roll the dough too thick (>¼"), your tart will be mostly crust. If you roll the dough too thin, your filling may find a tiny crack somewhere at the bottom, gluing down the tart as it bakes. The thickness of the butter tart pastry crust is key I don't think it's necessary but if you are concerned or have found your pie doughs are tough, try adding a teaspoon of vinegar when you add the water. This is to prevent gluten from forming and to make a less tough, more tender pastry shell. Some people will add vinegar to the dough. You can tell when you're done because the white flour will have a warm golden yellow colour from the butter and you start to smell the creamy dairy notes of the butter. I make the all-butter pastry dough by hand, working the butter into the flour mixture by rubbing it between my palms, quickly, until I get an even mixture that resembles coarse sand. Some people love to make butter tart shells with shortening, but given I'm "team butter," that's just not how I roll. I've made hundreds of butter tarts and had a fair number of disasters (and tears), and now I can share with you all my tips and tricks so that your next batch of butter tarts made from scratch will be perfect! The crust should be all butter The tarts stick to the pan and break when you try to unmould them.The filling can overflow, rising and falling so it looks like they are empty almost.Difficulty getting the bottom of the tarts baked through properly.The downside to baking butter tarts from scratch is they can be a little tricky to get right though they are such a popular dessert. It's flaky like a good pie crust should be. The filling is great: it's sweet with brown sugar, with a thin dribbly syrup layer tucked under the sugary crust that forms as it bakes. Like any typical Canadian, I love butter tarts. Getting the butter tart filling just right.Carefully remove from pan when cooled.Disclosure: As an Amazon Associate, I earn from qualifying purchases. Bake in preheated oven for 20 to25 minutes or until set.Fill each tart with approximately ¼ cup (50 mL) filling. Divide the raisin/walnut mixture between the tart shells.Mix raisins and walnuts in a small bowl.Add corn syrup, melted butter, vanilla and salt. Filling: Whisk together eggs and brown sugar in a medium mixing bowl.Using a round cookie cutter, cut out 16 2 ½” (6.4 cm) rounds and line 16 muffin cups with dough. Roll dough from centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) until it is ¼” (.6 cm) thick.Chill for 30 minutes or up to 2 days for ease in rolling. Flatten ball into 1/2-inch (1 cm) thick round disk. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together. Press chunks down to bottom of bowl with fork. Using a fork, stir and draw flour from the bottom of bowl to the top, distributing moisture evenly into flour. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture.Work in shortening cubes into flour mixture, using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Cut chilled shortening into ½” (1 cm) cubes.Pastry: Mix flour and salt in a large mixing bowl.
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