What is the easiest recipe for Butter tarts ?
Ingredients for Butter tarts
2 cups brown sugar
1/2 cup golden juice
Pure vanilla essential oil 1 tsp
Vinegar 2 tbsp.
One cup melted butter
Fresh dried raisins 2 cups
For the dough:
5 and 1/2 cup white flour (850 g)
Salt 2 tsp
Butter 465 grams
Vinegar 1 tbsp.
Ice water as needed
Butter tart is one of the types of tarts that is unique and we are going to teach it today. This tart, which originated in Canada, is very popular in this country and in European and American countries. Of course, there are different ways to prepare Butter tart sweets, and we have prepared the best and most complete method for you.
In a suitable bowl, break the eggs. Then add brown sugar, vinegar, golden juice, vanilla and butter. Mix well. Now add the raisins. You can first mix the egg with the vanilla and then mix it with the rest of the ingredients.
Turn on the oven and set it at 176 ° C or 350 ° F to heat. Flatten the tart dough with a rolling pin and cut it with a suitable cutter (read the Butter tart dough recipe at the end of the article). You should not overcook the butter.
Place the sliced tart dough in a small tart tin. You can also use muffin tins. Gently press the butter tart dough into the mold.
Now pour the ingredients you have prepared to fill the tart into the dough. Fill about three-quarters of the tart dough with the ingredients. If they are overfilled, your Butter tart will stick to the pan and burn. So be careful. Put the mold in the oven to prepare the tart for 8 to 12 minutes. After 8 minutes, watch the tarts so that when they are cooked, take them out.
When the butter tart comes out of the fridge, you have to wait 5 minutes for it to cool. Then gently separate the tart from the mold with a butter knife or a slow knife. The Butter tart should be completely firm and not spill. Place the tarts on a cooling rack to cool. Enjoy your meal.
How to make Butter tarts dough
To make the butter tart dough, pre-cut the butter molds into small cubes and place in the freezer until completely cooled. Mix flour and salt. Add the cold butter. Mix this mixture in a mixer or food processor. After mixing, the butter should be as small as barley grains.
In a bowl, beat the vinegar and eggs. Then add enough ice water to fill a cup (i.e., the amount of liquid should be 1 cup). Gradually add the liquid from the side of the bowl to the butter mixture. Work at the same time. Just add enough liquid to make the dough cohesive.
Shape the Butter tart dough into a large chin and cut into six parts. This way you can use as much dough as needed and freeze the rest for the next time. Refrigerate the dough for half an hour before eating.
With this amount of ingredients, you can make about 24 small tart doughs. Therefore, if you plan to make this tart only once, you can halve the amount of dough ingredients or double the amount of internal ingredients.