Humble Pie Bakerys Infamous Butter Tarts Recipes

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HUMBLE PIE BAKERY'S INFAMOUS BUTTER TARTS



Humble Pie Bakery's Infamous Butter Tarts image

This is Chef Wesley Edwards's original, runny butter tart recipe. Use a nonstick muffin tin for ease of removal, otherwise butter the tins. Freezing butter tarts for 5 minutes after cooling makes removal from the tins easier. A Canadian tradition at it's best!

Provided by Leslie

Categories     < 60 Mins

Time 50m

Yield 12-14 Tarts

Number Of Ingredients 13

1 1/4 cups vegetable shortening
1/4 cup unsalted butter
4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1/4 cup cold water
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1/2 teaspoon salt
1 1/2 teaspoons vinegar
1 1/2 teaspoons vanilla
2 eggs
1 1/4 cups corn syrup
1/2 cup raisins

Steps:

  • Preheat oven to 350°F.
  • Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
  • Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
  • Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
  • Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.

Nutrition Facts : Calories 634, Fat 34.1, SaturatedFat 13.8, Cholesterol 65.8, Sodium 410.3, Carbohydrate 79.1, Fiber 1.4, Sugar 30, Protein 5.7

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