Classic butter tarts

• Refrigerated

  • 1 Egg yolk
  • 2 Eggs

• Condiments

  • 1/3 cup Corn syrup, white
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 3/4 cup Brown sugar, packed light
  • 1/4 cup Lard
  • 5/8 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tsp White vinegar

• Drinks

  • 1/4 cup Ice water

• Dairy

  • 1/2 cup Butter, unsalted

Found on chatelaine.com

Description

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1/4 cup cold lard, cubed
• 1 egg yolk
• 1 tsp white vinegar
• 1/4 cup ice water
• 3/4 cup packed light brown sugar
• 1/3 cup white corn syrup
• 2 tbsp maple syrup
• 2 eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla
• 1 tsp white vinegar
• 1/8 tsp salt

Directions

• WHIRL flour and salt in a food processor. Add butter and lard. Pulse until coarse crumbs form. Whisk yolk, vinegar and ice water in a small bowl. With motor running, pour through feed tube while pulsing until just combined. Wrap with plastic wrap and press into a disc. Refrigerate for 1 hour. POSITION rack in bottom of oven. Preheat oven to 450F. WHISK sugar, corn syrup, maple syrup, eggs, butter, vanilla, vinegar and salt in a bowl until smooth. ROLL out dough on a lightly floured surface to ⅛-in. thickness. Cut into 12 rounds using a 4 ½-in. round cookie cutter, re-rolling scraps. Gently press rounds into a 12-cup muffin pan. Press sides to adhere. Refrigerate for 20 min. Spoon 2 tbsp filling into each pastry. BAKE for 8 min. Reduce heat to 400F and open oven slightly for 10 sec. Bake until filling is puffed and pastry is golden, about 7 more min. Let stand on rack for 3 min. Run a small knife around the edges of tarts and transfer to rack to cool completely.

Nutrition