Mama's Butter Tarts
Eira
Nordre Aker
- Type rett
- Porsjoner
- Dessert
- should be 12 in a regular tart tin
Eira sier
1. Butter tarts: This is a classic Canadian dessert that we love in Ontario. There are not so many foods that are just Canadian, so it is a special one.
2. Source: When I was little my mama stayed home with me and my sister while my papa worked at a bookstore. When papa got sick and couldn't work again, mama got a job at a cafe to take care of us. This cafe was known for its delicious butter tarts! Later she went back to school and works for a software company now, but she is still the master of this recipe which is also the best butter tart formula we have ever tried.
3. Legacy: Whenever I go home to visit mama always makes us these tarts! We two love them especially and we usually eat them all and then split the last one. It's our special sweet treat!
4. Oslo: I think making pastry is hard and this recipe uses real maple syrup which is a precious and heavy resource that I have to personally import. So these are rare. One time I made them for my friend Hsiang Hsiang and she has since called them my "perfect pies" so it was worth it :)
For å lage dette trenger du
PASTRY:
1 1/2 cups all purpose flour
1/4 tsp salt
3/4 cup shortening
1/4 cup (approx) ice water
FILLING
1/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract (not vaniljeessens whatever you do!)
1/2 tsp lemon juice
3/4 cup maple syrup
1/4 cup corn syrup
1 pinch nutmeg
Gjør følgende
PASTRY: In a large bowl, stir together flour and salt. With pastry blender or 2 knives, cut in shortening until mixture is coarse and crumbly. Sprinkle water over, a spoonful at a time, tossing lightly with fork and adding just enough water to form pastry into a ball. Divide into 3 balls; flatten, wrap, and refrigerate for 30 mins while making the filling.
FILLING: In a mixing bowl, cream together butter and sugar. Beat in eggs, vanilla, lemon juice, and nutmeg; blend in maple syrup and corn syrup. Set aside.
Roll out pastry, one ball at a time; cut out fluted rounds to fit your tart tins. Scoop filling into each shell. The shells should be about 3/4 full. Bake in 375 F (190 C) oven for 20 mins or until pastry is golden and filling set. Remove from the tins and let cool on racks. If you leave them in the tin too long they will get stuck in all the sticky syrup!
Ekstra info
Even though it's not easy, you should be patient because they taste even better when they have cooled off. Mama's note is that she prefers them with raisins inside too and I should mention that.