Blackhoney Coffee House and Bakery HOMEMADE BUTTER TARTS
From the Blackhoney Coffee House and Bakery in Peterborough, Ont. This is a runny tart with a “strong but butter-rich pastry.” The pastry, which should be made the day before, is also good for quiche or berry pies.
Tart Shells
• 1.375 l (5 1/2 cups) all-purpose flour
• 2 ml (1/2 tsp) salt
• 250 g (1/2 lb) butter, unsalted, cold and cubed
• 125 ml (1/2 cup) cold water
Filling
• 50 ml (1/4 cup) unsalted butter
• 125 ml (1/2 cup) brown sugar
• 1 egg, slightly beaten
• 1 ml (1/4 tsp) salt
• 125 ml (1/2 cup) golden syrup
• 50 ml (1/4 cup) maple syrup
• 2 ml (1/2 tsp) vanilla
• 2 ml (1/2 tsp) cider vinegar
Tart Shells: In a large bowl, place flour and salt. Add cubed butter and rub into flour with fingers. The mixture should look like oatmeal, with butter-like slivers or pebbles. Make a well in flour. Add cold water. (Keep it cold in fridge until ready to use.) Use hands to mix until a ball appears. Wrap ball in plastic wrap, flatten into a disc and chill overnight in refrigerator.
Preheat oven to 180 C (350 F).
Roll out chilled dough onto floured surface. Cut out discs of pastry about the size of a store-bought sour cream or yogurt container top. Press into muffin or tart tin wells carefully so as not to tear pastry.
If possible, weigh shells down with dried beans or some other type of weight so the empty shells will keep their shape. Bake shells for 10 to 15 minutes until they’re starting to brown but not totally brown. Remove from oven and remove weights.
Meanwhile, make filling. Melt butter with brown sugar. Do not allow to boil. Whisk egg and set aside. Add salt, golden syrup, maple syrup, vinegar and vanilla to warm butter mixture. Whisk gently until smooth. Whisk in egg.
When tart shells are baked (and still warm), fill about two-thirds with filling mix. Bake for 12 minutes or until filling is mostly cooked but still a little jiggly.
Makes about 2 dozen tarts.
From the Blackhoney Coffee House and Bakery in Peterborough, Ont. This is a runny tart with a “strong but butter-rich pastry.” The pastry, which should be made the day before, is also good for quiche or berry pies.
Tart Shells
• 1.375 l (5 1/2 cups) all-purpose flour
• 2 ml (1/2 tsp) salt
• 250 g (1/2 lb) butter, unsalted, cold and cubed
• 125 ml (1/2 cup) cold water
Filling
• 50 ml (1/4 cup) unsalted butter
• 125 ml (1/2 cup) brown sugar
• 1 egg, slightly beaten
• 1 ml (1/4 tsp) salt
• 125 ml (1/2 cup) golden syrup
• 50 ml (1/4 cup) maple syrup
• 2 ml (1/2 tsp) vanilla
• 2 ml (1/2 tsp) cider vinegar
Tart Shells: In a large bowl, place flour and salt. Add cubed butter and rub into flour with fingers. The mixture should look like oatmeal, with butter-like slivers or pebbles. Make a well in flour. Add cold water. (Keep it cold in fridge until ready to use.) Use hands to mix until a ball appears. Wrap ball in plastic wrap, flatten into a disc and chill overnight in refrigerator.
Preheat oven to 180 C (350 F).
Roll out chilled dough onto floured surface. Cut out discs of pastry about the size of a store-bought sour cream or yogurt container top. Press into muffin or tart tin wells carefully so as not to tear pastry.
If possible, weigh shells down with dried beans or some other type of weight so the empty shells will keep their shape. Bake shells for 10 to 15 minutes until they’re starting to brown but not totally brown. Remove from oven and remove weights.
Meanwhile, make filling. Melt butter with brown sugar. Do not allow to boil. Whisk egg and set aside. Add salt, golden syrup, maple syrup, vinegar and vanilla to warm butter mixture. Whisk gently until smooth. Whisk in egg.
When tart shells are baked (and still warm), fill about two-thirds with filling mix. Bake for 12 minutes or until filling is mostly cooked but still a little jiggly.
Makes about 2 dozen tarts.
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