What’s small, delicious and just ooey and gooey? Butter tarts!! I’m glad that this comes in small packages because they are so rich and that crust!! What a pair!! Here’s an early Christmas cheer to my Canadian friends!!
It’s the annual 12 Days of Christmas again!! I can’t believe it’s already that time of the year again and I am so excited to share my adventures again. Last year was 12 Days of cakes and it was a blast! Now this year, it’s all about the pies. And the first day of 12 DAYS OF CHRISTMAS PIES starts with Butter tarts!!
Here’s a funny story about this tarts. When I lived in Canada, I actually never tried Butter tarts!! I’m sad that I didn’t have it then, but in a way, I’m thankful that I didn’t have since then because I would be eating a ton of it by now!! It’s so good!! Its small yet powerful!!
Calgary was really cold. Really, really cold! And for this Indonesian girl, the cold is way too cold!! But there are a few things that I love about living in Calgary:
- My Friends (Of course!)
- Lake Louise (If you google it, the pictures can’t do it justice. It is so breathtaking!! Literally, I think I forgot to breath for a few seconds!)
- Western Pizza. Their Ham and Pineapple pizza is my favorite!!
So I have to say, those favorite things of mine really outweighs the cold weather of Calgary!
The butter tarts consist of 2 things. The pastry and the filling. They are yum to the yummy degree. And easy to make too!! First combine the flour and salt in a bowl then add butter. Use your finger to blend it into pea sized pieces. Then add the egg yolk, water and vinegar mixture.
After refrigerating it, roll out the dough and use a round cookie cutter to make the circles.
I sue this handy dandy tool, the tart wooden presser, to press it down, but you can use your hands too. It’s rustic pie so it doesn’t have to be perfect.
Fill each tart shell with the filling that is da bomb!!! Bake for 13-15 minutes. Then remember to let it cool before you eat them. This is the time to practice patience!!
I have to be honest with you. The whole time I’m writing this post, my whole mouth is just salivating!! I can’t wait to make this again and I hope you can make it and share with your loved ones!
Happy Baking!
| Servings |
12 tarts
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- 1 1/2 cup flour more for dusting
- 1/8 tsp salt
- 1/2 cup cold butter cubed,
- 1/4 cup ice water
- 1 egg yolk
- 1 tsp white vinegar
- 1 cup packed light brown sugar
- 1/2 tsp salt
- 1/4 cup butter softened
- 1 tsp pure vanilla extract
- 1 egg
Ingredients
Pastry
Filling
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- In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butterinto flour until mixture is in pea-size pieces.
- In a small bowl, mix water, egg yolk and vinegar. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more of the ice water if it looks dry.
- Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
- Flour the work surface and rolling pin as you work with the dough. Once chilled, roll out the dough into a 16-inch-by-12-inch rectangle or 1/4-inch thickness.
- Use a circular 4-inch cookie cutter the tarts. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
- Do not use a mixer. In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth.
- Add vanilla and egg and mix until combined.
- Fill the tart about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
- A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin.
Adapted from : New York Times
