Butter Tarts – hey, whaducallme?

Butter Tarts. The perfect treat – any time, anywhere. Ooey, gooey goodness wrapped in the perfect pastry. Indulgence never tasted better.

First, the pastry. I used my go-to All-Butter Pastry dough from America’s Test Kitchen. Everything is better with butter. Once you get the hang of this dough, you’ll never turn back. Pinky promise…

Pulse 1 1/2 cups flour, sugar and salt in a food processor to combine. Add the cubed butter (1 cup/227 grams) and process until large clumps gather around the blade, about 30 seconds.

Break the clumps into golfball-sized chunks and redistribute evenly in the food processor. Add remaining 1 cup flour and pulse until mixture looks like crushed crackers and peas, about 5 pulses. Transfer mixture to large bowl.

Add grated butter (4 Tablespoons/57 grams) and toss to coat with flour. Sprinkle 1/4 cup ice water over mixture and use hands to gently fluff and distribute evenly. If mixture is dry, add up to 1/4 cup ice water, 1 tablespoon at a time. The mixture should stick together when you squeeze a small portion in your hand. Don’t over work at this stage.

Divide dough in half and transfer each portion to a sheet of plastic wrap. Without using your hot little hands, form mixture into a disk by grabbing the edges of the plastic wrap up and over the dough, pressing firmly. Form each portion of dough into a 5-inch disk and refrigerate for 2 hours (up to 2 days). At this stage, dough can be frozen for up to 1 month. If frozen, let dough come to room temperature before proceeding.

Let chilled dough rest at room temperature for 15 minutes before rolling each portion into a 12-inch circle on a floured surface (dough will be approximately 1/4-inch thick). Cut out twelve, 4 1/2 inch rounds, gently re-rolling dough, as needed.

Fit the dough rounds into the muffin pan, decoratively pleating the dough. The tart shells should come up about 1/4 to 1/2 inch above the edge of the muffin tin. Chill the lined muffin tins in the freezer while preparing the filling.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before proceeding. Beat in maple syrup, vanilla, lemon juice and salt.

Depending on your Butter Tart style, and I make no judgments here, divide your choice of add-ins among the chilled tart shells. Carefully pour the filling over the add-ins, if using, leaving a 1/4 inch gap at the top of each muffin tin.

LET’S GET BAKING because these butter tarts are:

PERFECTLY SWEET

CRISPY

ALL KINDS OF DELICIOUS

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Butter Tarts – hey, whaducallme?

Author: Maggie Frith

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

FOR DOUGH:

• 1 1/4 cups (284 grams) unsalted butter, chilled and divided
• 1/2 cup ice water, divided
• 2 1/2 cups (300 grams) all-purpose flour, sifted and divided
• 2 tablespoons granulated sugar
• 1 teaspoon table salt

FOR FILLING:

• 1/3 cup (75 grams) unsalted butter, room temp
• 3/4 cup (175 grams) packed brown sugar
• 2 eggs, room temperature
• 1/2 cup maple syrup
• 1 tablespoon lemon juice
• 3/4 cup your choice (or not!) of raisins, chocolate chips or chopped pecans/walnuts
• 1 teaspoon vanilla
• 1/8 teaspoon table salt

Instructions

FOR THE DOUGH:

1. Use a box grater to grate 4 tablespoons (1/4 cup/57 grams) of the butter; chill in freezer. Cut remaining 16 tablespoons (1 cup/227 grams) butter into 1/2-inch cubes. Chill in freezer.
2. Pulse 1 1/2 cups (180 grams) flour, sugar and salt in a food processor to combine. Add the cubed butter (1 cup/227 grams) and process until large clumps gather around the blade, about 30 seconds.
3. Break the clumps into golfball-sized chunks and redistribute evenly in the food processor. Add remaining 1 cup (120 grams) flour and pulse until mixture looks like crushed crackers and peas, about 5 pulses. Transfer mixture to large bowl.
4. Add grated butter to mixture and ligthly toss with hands until butter is evenly distributed and coated with flour.
5. Sprinkle 1/4 cup ice water over mixture and lightly toss with hands. Repeat with remaining 1/4 cup ice water. Press dough together gently with a spatula.
6. Divide dough in half and transfer each portion to a sheet of plastic wrap. Without using your hot little hands, form mixture into a 5-inch disk by grabbing the edges of the plastic wrap up and over the dough, pressing firmly. Refrigerate for 2 hours (up to 2 days). At this stage, dough can be frozen for up to 1 month. If frozen, let dough come to room temperature before proceeding.
7. Let chilled dough rest at room temperature for 15 minutes before rolling each portion into a 12-inch circle on a floured surface (dough will be approximately 1/4-inch thick). Cut out twelve 4 1/2 inch rounds, gently re-rolling dough, as needed.
8. Fit the dough rounds into a muffin pan, decoratively pleating the dough. The tart shells should come up about 1/4 to 1/2 inch above the edge of the muffin tin. Chill the lined muffin tins in the freezer while preparing the filling.

FOR THE FILLING:

1. Preheat oven to 375°F while making the filling.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-mixer), beat the butter and sugar on medium speed until smooth, approximately 3 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before proceeding. Beat in maple syrup, vanilla lemon juice and salt until combined. Don't over-beat at this stage.
3. Depending on your Butter Tart style, and I make no judgments here, divide your choice of add-ins among the chilled tart shells. Carefully pour the filling over the add-ins, if using, leaving a 1/4 inch gap at the top of each muffin tin.
4. Bake until pastry is golden and the butter tart filling starts to dome, approximately 20 to 25 minutes.
5. Let the tarts cool in the pan for 3 minutes, then run a small paring knife around the edges to loosen the tarts, freeing them from the caramelized awesomeness that has run down the sides. Cool tarts in pan for an additional 10 minutes, then use an offset spatula to lift tarts out and cool completely on a rack.
6. Refrigerate for up to 5 days or freeze for up to 2 weeks.