Host An Unforgettable Book Club

Butter tarts are a popular pastry in Ontario usually filled with raisins and other dried fruit. I adapted my recipe to use puff pastry, rather than the traditional pie pastry, and walnuts.

Prep: 20 minutes | Cook: 15 minutes | Yield: 24 mini tarts

Ingredients

• 2 sheets of puff pastry, such as Pepperidge Farm Puff Pastry
• 1/3 cup soft butter
• 1/3 cup packed brown sugar
• 1/2 cup corn syrup
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup walnuts, chopped
• 1-2 teaspoons of cinnamon, to taste

Instructions

1. Preheat oven to 400° F. Lightly spray 24-count mini muffin pan with cooking oil including top of pan, as well as individual cups.
2. Unfold one of the puff pastry sheets and lay on a lightly floured work surface. Dab the two creases in the puff pastry sheet (from the fold) with water and gently work with fingers to seal. With a rolling pin, roll puff pastry out to thin just a bit. With a 2″ cookie cutter round, cut out 12 circles. Fit circles into mini muffin pan. Repeat with remaining puff pastry sheet, then set mini muffin aside in refrigerator until ready to use.
3. In a medium bowl, combine butter, brown sugar, corn syrup, and salt. Lightly beat egg and vanilla together and add to butter/sugar mixture. Mix well.
4. Remove mini muffin pan from refrigerator and sprinkle about 1/2 teaspoon of walnuts into all shells; then divide butter mixture into all tarts, about 1 scant teaspoon per tart. Do not fill shells to the top.
5. Bake at 400F for 15 minutes; filling will be lightly browned but still bubbling.
6. Allow puff tarts to cool for 5 minutes, then carefully remove from pan and place on rack to cool. You may need to run a knife around the sides of the puff tarts. Allow to cool completely before serving.

Our Recommendations:

• Inspired by: Alias Grace

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search

Author: Annie  Category: sweets  Tags: pies & tarts, sweet breads & pastries