After a flurry of comments and shares on an Instagram post I did of Stacey Kanelos’ butter tarts, I decided to take a run at them myself. Here’s the recipe.
You’ll need 12 deep tart shells. I made them with a sweetened lard pastry using locally-milled whole wheat cake and pastry flour. I usually add sugar to pastry when I’m baking a fruit pie.
Weigh about an ounce of pastry for each shell, roll into a ball and flatten with the heel of your hand. Roll on a lightly floured surface and carefully fit into muffin tins. This minimizes the handling and the shells are super tender. They’re also pretty uniform in thickness.
When they’re baked run a knife around the tarts just after they come out of the oven to loosen them from the pans just a bit. Then let them cool completely before removing them to a plate.
This recipe was tested in my convection oven. And they are, as of yesterday, Stacey-approved.
Filling for 12 tarts:
- 2/3 cup (150 mL) brown sugar
- ½ cup (125 mL) maple syrup
- 1//3 cup (75 mL) melted butter
- ½ tsp (2 mL) vanilla paste or 1 tsp (5 mL) vanilla extract
- 1 tbsp (15 mL) cider vinegar
- 2 eggs
In a large measuring cup or bowl with a pouring spout, whisk together the sugar, syrup, butter, vanilla and vinegar. Vigorously whisk in the eggs. Fill each tart shell to within 1/2” (1 cm) of the top rim. Bake in 375’F (190’C) convection oven for 20 – 25 minutes or until the filling is bubbling and the pastry has browned.