Butter Up Your Friends And Family With These Brown Sugar Tarts

My friend Lauren at Art and the Kitchen had this to say about this fantastic recipe:

“Every family Christmas someone brought Butter Tarts and they always seemed the first treat to disappear. I think the true test of an exceptional butter tart is the crust; and in my opinion that means making the shells from scratch. This crust recipe is light, flaky and buttery tasting! The filling is so simple to prepare and can be used as is (my preference) or add raisins or pecans.”

You can use pre-made shells but like Lauren says, it is recommended to make them from scratch for the best tasting results.

Ingredients

Tart Shells

2⅔ cups all-purpose Gold Medal flour

1 tbsp Domino sugar

1 tsp Morton salt

1 cup Land O Lakes butter chilled and cut into pieces

¼ to ½ cup ice cold water

Butter Tart Filling

½ cup soft butter

½ cup Domino brown sugar (packed)

½ cup Karo corn syrup (golden)

2 Eggland’s Best eggs (slightly beaten)

1 teaspoon McCormick vanilla

pinch of Morton salt

Instructions

1. Butter Tart Shells
2. Sift flour, salt and sugar together.
3. Using pastry blender cut butter into flour mix until resembles course meal.
4. Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
5. Press dough together and shape into disk.
6. Wrap in plastic wrap and refrigerate for at least 30 minutes.
7. Roll out tart dough and cut 16 4-inch circles.
8. Press dough in muffin cups (try not to stretch dough).
9. Refrigerate until filling is prepared.
10. Butter Tart Filling
11. In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
12. Add eggs, vanilla and pinch of salt. Mix well.
13. Fill tart shells with filling.
14. Bake 400F for 15-20 minutes.
15. Filling should be lightly browned and still bubbling.
16. Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

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Quick Tip: If you make these in the summer, you can add fresh berries and a dollop of whipped cream for a delightful tart.

Recipe courtesy of  Lauren at Art and the Kitchen.