You really can’t go wrong with these yummy butter tarts. Brown butter is very easy to make and only consists of butter and brown sugar. Super simple and very tasty! The first time I had these mini brown butter tarts was when we first moved to Pennsylvania. I visited a small Amish shop and they had some for sale. Talk about a yummy treat! I don’t think I’ve ever tasted anything quite so delicious.
These brown butter mini tarts are the perfect treat for the holidays.
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 brown sugar (packed)
½ cup Karo corn syrup (golden)
2 Eggland’s Best eggs (slightly beaten)
1 teaspoon McCormick vanilla
pinch of salt
Instructions
Butter Tart Shells
Sift flour, salt and sugar together.
Using pastry blender cut butter into flour mix until resembles course meal.
Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
Press dough together and shape into disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out tart dough and cut 16 4-inch circles.
Press dough in muffin cups (try not to stretch dough).
Refrigerate until filling is prepared.
Butter Tart Filling
In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
Add eggs, vanilla and pinch of salt. Mix well.
Fill tart shells with filling.
Bake 400F for 15-20 minutes.
Filling should be lightly browned and still bubbling.
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.
