Butter tarts

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  • 1 egg yolk
  • 1 teaspoon (5 milliliters) vinegar
  • 1/2 cup (120 milliliters) ice water
  • 2 cups (480 milliliters) flour
  • 1 tablespoon (15 milliliters) brown sugar
  • 1/4 teaspoon (1 milliliter) salt
  • 1/2 cup (120 milliliters) butter, chilled and cut into cubes
  • 1/3 cup (80 milliliters) lard, chilled and cut into cubes


  • 1 cup (240 milliliters) sultana raisins
  • 6 tablespoons (90 milliliters) cognac
  • 2 cups (480 milliliters) maple syrup
  • 1 cup (240 milliliters) brown sugar
  • 2 eggs
  • 1 teaspoon (5 milliliters) vanilla extract
  • 1/4 teaspoon (1 milliliter) salt
  • 6 tablespoons (90 milliliters) butter, room temperature


  1. To make the pastry, in a bowl, combine egg yolk, vinegar, and ice water. To a separate bowl, add flour, brown sugar, and salt and combine. Cut in butter and lard into flour mixture until it is the consistency of large crumbs. Pour egg mixture into flour mixture and stir to combine. Turn onto a floured counter and flatten into a disc. Cover in plastic wrap. Refrigerate one hour.
  2. In a small bowl, add raisins and cognac and let sit. Reduce one cup (240 milliliters) of maple syrup by half or until it reaches 230 F (110 C). Remove from heat, but do not let cool completely. In a bowl, add brown sugar and maple syrup and stir to combine. Whisk in eggs, vanilla, and salt. Add butter and whisk to incorporate. Add raisins in cognac and mix in.
  3. Remove pastry from fridge and roll out to 0.8 centimeter thickness. Cut ten centimeter rounds. Fit rounds into a muffin pan. Spoon filling inside. Bake at 400 F (205 C) for 20 minutes, or until pastry is golden and filling has firmed up but is still bubbly. Remove and let cool.


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