How to make butter tarts
Chef Rochelle shows us how to make beautiful butter tarts (with or without raisins...)
In honour of Canada Week on The Great Canadian Baking Show, Judge and Chef Rochelle Adonis tackles a pastry close to the hearts of all Canadians. She also tackles the eternal, divisive question: do you like your butter tart with or without raisins?
Ingredients
- 3/4 cups packed brown sugar
- 1/2 cup maple syrup
- 1/3 cup butter melted
- 2 eggs
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/4 cup golden raisin (optional)
Instructions
1. Preheat oven to 350°C.
2. Roll out your favourite piecrust dough and cut into 4-inch circles.
2. Gently line the muffin tin with dough, leaving soft wrinkles.
3. Place raisins or pecans in the bottom of the prepared muffin tin (approximately 4 or 5 in each tart).
4. In a large mixing bowl, mix together brown sugar, maple syrup, melted butter, vinegar and salt. Whisk together until mixed. Add 2 eggs to mixture and whisk until incorporated.
5. Put mixture into pouring jug and pour a little filling into each tart. Don't fill all the way to the top, as the mixture will bubble in the oven.
6. Bake for 20 - 25 minutes to keep a gooey centre.
7. Let butter tarts cool in pan for 10 minutes before removing.
The great butter tart debate
