Food Column: Butter Tarts
Our web writer Wendy Bird is preparing for a butter tart contest in the summer so she's experimenting with different recipes.
Listen (runs 8:00)
2 c. brown sugar
2 tsp. apple cider vinegar
1 tsp. vanilla
1/2 c. butter, melted
1 1/3 c. currants, raisins, dates, figs or nuts, chopped (optional)
regular or gluten-free pie pastry (enough to make a double-crust pie)
Make pastry and chill in the fridge.
In another bowl, beat eggs just until the whites and yolks are blended well.
Beat in sugar. Stir in vinegar, vanilla and mix well.
Stir in melted butter. Add fruit and nuts if desired. Set aside.
Preheat the oven to 350 degrees Fahrenheit.
Pull the chilled pastry out and roll out circles or make small balls you can smoosh with a tart shaper. Put them in muffin or mini-muffin tins.
Fill with butter tart filling, leaving about 1/4 to 1/8 inch from the pastry top for it to grow.
Bake regular tarts about 15-20 minutes, watching closely, until filling is firm and pastry is golden. Bakes 48 small tarts, about 12 - 14 big tarts
For mini tarts, bake about 10 minutes, until filling is firm and pastry is golden.
Let cool before removing from pans.