Butter Tarts

Yield: 12 tarts

Ingredients:

Pastry

• 1 egg yolk
• 1 teaspoon (5 ml) vinegar
• ½ cup (120 ml) ice water
• 2 cups (470 ml) flour
• 1 tablespoon (15 ml) brown sugar
• ¼ teaspoon (1.25 ml) salt
• ½ cup (120 ml) butter, chilled and cut into cubes
• 1/3 cup (80 ml) lard, chilled and cut into cubes

Filling

• 1 cup (240 ml) sultana raisins
• 6 tablespoons (90 ml) cognac
• 2 cups (470 ml) maple syrup
• 1 cup (240 ml) brown sugar
• 2 eggs
• 1 teaspoon (5 ml) vanilla extract
• ¼ teaspoon (1.25 ml) salt
• 6 tablespoons (90 ml) butter, room temperature

Method:

Let’s get baking!

To make the pastry, in a bowl, combine egg yolk, vinegar, and ice water.

To a separate bowl, add flour, brown sugar, and salt and combine.

Cut in butter and lard into flour mixture until it is the consistency of large crumbs.

Pour egg mixture into flour mixture and stir to combine.

Turn onto a floured counter and flatten into a disc.

Cover in plastic wrap.

Refrigerate 1 hour.

In a small bowl, combine raisins and cognac and let sit.

Reduce 1 cup (240 ml) of maple syrup by half or until it reaches 230 F (110 C).

Remove from heat, but do not let cool completely.

In a bowl, combine brown sugar and maple syrup.

Whisk in eggs, vanilla, and salt.

Add butter and whisk to incorporate.

Add raisins in cognac and mix in.

Preheat oven to 400 F (205 C).

Remove pastry from fridge and roll out to 1/3-inch (8 mm) thickness.

Cut 4-inch (10 cm) rounds.

Fit rounds into a muffin pan.

Spoon filling inside.

Bake for 20 minutes, or until pastry is golden and filling has firmed up but is still bubbly.

Remove and let cool.

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