Butter Tarts
Photography by Olivia Galletly.
In this Canadian favourite you can substitute the raisins with pecans or omit them altogether.
INGREDIENTS
Pastry
225 grams plain flour, plus extra for rolling
½ teaspoon table salt
125 grams butter, plus extra for greasing
25 grams caster sugar
1 large egg, size 7, whisked
1 tablespoon ice-cold water
Filling
200 grams soft brown sugar
80 grams butter, cut into cubes and softened
1 teaspoon vanilla extract
1 large egg, size 7
¼ teaspoon table salt
1 tablespoon plain flour
1 tablespoon cream
50 grams raisins, finely chopped
½ teaspoon sea salt flakes
METHOD
Pastry: Place the flour, salt, butter and sugar in a food processor and process until a fine crumb begins to form.
Whisk together the egg and cold water and add to the food processor. Process until a dough just begins to form.
Place the dough in the centre of a large piece of baking paper. Knead and shape it into a flat rectangle. Wrap the baking paper around it and refrigerate for 1 hour.
Filling: In a large bowl or the bowl of a stand mixer, beat the brown sugar and butter together. Add the vanilla and egg and beat for 3 minutes, or until light in colour. Scrape down the sides
of the bowl and mix through the salt, flour, cream and raisins.
Preheat the oven to 180°C.
Grease and lightly flour 8 holes of a muffin tray.
On a lightly floured surface, roll out the dough into a rectangle roughly 3mm thick. Using a 10cm round cookie cutter, cut the dough into 8 rounds.
Fit the rounds into the muffin holes and cut off any excess dough. Divide the filling among the cases and bake for 20-25 minutes, or until the pastry is golden brown.
Let the tarts cool completely in tins before using a sharp knife to gently remove. Makes 8 tarts
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!