Then mix in the corn syrup, vinegar, egg, vanilla and salt. In a mixer, beat the butter and the sugar together until it is very light and fluffy (the sugar should be dissolved in the butter). Making the butter tarts filling is really pretty simple. You want the “really good” version of the recipe for butter tarts. So, I’ve created a separate recipe for no fail pastry that lists the American and Canadian measurements required for the dough, along with 2 different ways of making it. Which means, depending on where you buy your flour, you need different amounts of the ingredients to make the pastry turn out. There’s a difference between the way American flour and Canadian flour is milled.Īnd that difference creates flour that has very different textures. So, you may be looking at my recipe and wondering why I didn’t include the ingredients for this special pastry dough. However, you can make them yourself if you prefer to have a true butter tart pastry, which is kind of like a cross between Phyllo dough and a pie crust. (Which to be honest is what I do most of the time.) The easiest way to put the crusts together is to buy pre-made tart shells. This prevents the tops of the tarts from burning. Take the butter out of the refrigerator a couple of hours ahead of time to make it easier to mix.Īdjust the rack in your oven so that it is in the bottom third of the oven. For a slightly different flavor, substitute maple syrup for the corn syrup.If you like the filling of your butter tarts to be stiffer, use 2 eggs instead of 1, increase the brown sugar to ¾ cup and decrease the corn syrup to ¼ cup.Salted butter will also work if you eliminate the pinch of salt.If you prefer homemade tart shells to the store-bought kind, use the “really good” version of our pie crust pastry recipe in a 12-hole muffin tin.Dried fruit
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |