Tiny bite size buttery tarts that are easy to prepare and well worth the trouble. I listened to Brooks and Dunn and drank a cup of herbal tea with my husband and dog hoovering about impatiently anticipating the timer going off.
Butter Tarts, adapted from Stephanie Jaworski's recipe
- 1 1/4 all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated white sugar
- 1/2 cup unsalted butter, chilled, and cut into 1 inch pieces
- 1/8 cup ice water
The Crust - In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup ice cold water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
Remove from the refrigerator, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds. Gently place the rounds into a muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.
- 1/3 cup unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup light cream (half and half)
Filling - In the bowl of your electric mixer, or with a hand mixer, cream the butter and brown sugar, beat in the eggs one at a time, and then the vanilla extract. Stir in the cream. Fill each crust with approximately 1/8 cup filling and bake at 375 degrees for 25 minutes. Remove from oven and cool on wire rack for 5 minutes, then remove from pan and continue cooling. Serve warm or cold.
