Sunday, September 13, 2009
Butter Tarts: The Canadian Baker's secret weapon!
Pastry for a double crust pie is more than enough to make 1 dozen tarts. You have a recipe you like, no?
Preheat oven to: 450 f (convection 425 f)
1 Egg beaten
2 Tbsp's buttermilk or cream or milk, WYH (whatever you have)
3/4 Cup brown sugar
1/4 Cup maple syrup (or corn syrup,golden syrup, WYH)
1/4 Cup butter - use up to 1/3 Cup butter for extra richness.
1/2 Cup raisins
1 Tsp Vanilla
Mix all ingredients together in a 2-3 quart bowl until the butter is spread out but still visible.
Place pastry in tart rings (I'll rant, I mean post on that next) or tart molds with pastry.
Fill molds almost to the top, they will bubble over a little bit.
Bake at 450/425 for 8 minutes, Reduce heat to 350 f (convection 325 f) and bake for another 15 - 20 minutes.
Let sit for a few minutes then remove them from their rings/molds or they will stick.
Haven't blogged in so long it took me a while to remember my password...jeesh! Have been doing some sewing and baking, not much knitting. I seem to be in to tarts lately as you can tell by the title of today's post. Let's see... butter tarts, almond tart a la Chez Panisse (via David Lebovitz)
Butter tarts from a recipe I modified from the Five Roses Flour Cookbook......