CN Tower Butter Tart

Recipe

Makes about 24 tarts depending on the size of mold used.

Dough
2 4/5 cups flour
2 teaspoons salt
1 cup butter
1/3 cup water
1 egg
1 tablespoon vinegar

Filling
1 4/5 cups brown sugar
6 tablespoons maple or corn syrup
1/3 cup melted butter
4 eggs
1 teaspoon vanilla essence (can be left out)
1 tablespoon salt
1 cup raisins and walnuts (or any dried chopped fruit and nuts you have)

Method

Dough

Place the flour and salt in a bowl. Dice the butter in 1-inch squares and add to the flour. Mix by hand till all butter is covered with the flour, then add the egg, water and vinegar and combine until it forms a ball. Don’t worry if small pieces of butter are still visible. Flatten and cover with cling wrap and rest in the fridge for about 1/2 hour. It is ready when the dough becomes firm as the butter hardens. In the meantime, prepare the filling and soak the dried fruit and nuts in hot water.

Filling

Melt the butter and set aside. Mix all the other ingredients with a whisk until combined. Then add the melted butter until you get a smooth syrup like consistency.  Set aside at room temperature.

Roll out the dough to about ½ inch thickness and fold from both sides to the middle and then in half. Roll out to 1/8 inch (2-3 millimeters) cut out round circles and line greased muffin forms or small metal rings, the dough hanging a little over the rim as it will shrink while baking. Don’t worry if you have creases just ensure the dough touches most of the bottom of the forms.

Drain and place the fruit and nuts in the bottom and top with the filling leaving a ¼ inch space to the rim.

Bake at 375 for 15 to 20 min or until set. If the filling starts to bubble take them out of the oven and let cool a couple of minutes, then bake until finished.

It is normal for the filling to raise up. When you shake the forms a little it should still wobble but should not be runny.

Serve still warm or cold with ice cream or sauce of your choice, but aslo great just on their own.

Recipe Overview