![]() In a bowl, whisk together butter and Splenda Brown Sugar Blend until. Pour filling over blueberries filling just until pastry’sedge and bake at 375 for 5 minutes then reduce temperature to 350 and cook for another 15 minutes or until set and bottoms of pastry are just turning golden. Preheat oven to 400F (204C) and spray a 15-count tart pan with nonstick cooking spray. Sprinkle a few blueberries into chilled shells. Pour into a small measuring cup with spout for easy pouring. Meanwhile, in a medium bowl, lightly beat together the egg, brown sugar, maple syrup, melted butter, vanilla and salt. Put the muffin tin in the freezer for 20 minutes. Press the circles into a mini muffin tin for 12. Roll each circle gently out slightly thinner to allow for slight shrinkage while baking. With a cookie cutter, cut out 12x3”-inch circles. Roll the dough 1/16 thick on a lightly floured surface. Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.Ĭut in half and leave other half in fridge. ![]() Turn onto a work surface and bring gently together with hands. Add the ice water gradually with a fork until dough starts forming. With a pastry cutter, blend in the butter until the mixture resembles coarse meal. INGREDIENTSġ/2 cup cold unsalted butter, cut into pieces (125 ml)ġ/3 cup dried blueberries or cherries, optional (80 ml) INSTRUCTIONSįor pastry, stir together flours and salt in a medium bowl. 1/2 cup mini chocolate chips Edible Shots by Melissa. 1/2 cup walnuts (chopped) and 1/2 cup raisins. You don't have to add the dried blueberries. 1/2 cup raisins soaked in hot water until they plump and then drain. Don't hate me because I slightly revised this iconic Canadian treasure, until you've tried my version. Learn how your comment data is processed.This is a Canadian classic recipe re-imagined with maple syrup and dried blueberries and shrunk to a delicious mouth-sized morsel. Save my name, email, and website in this browser for the next time I comment. Just roll out the pie crusts and cut with your four-inch cookie cutter and pop into your standard muffins tin, fill and bake and your less than 20 minutes from sweet tarts you’re sure to devour in no time! And with the store-bought pie crusts, these take no time at all. We all like to enjoy our long summer days outside, so if there’s a way to make things a smidge easier with a product that I enjoy that’s store-bought instead of homemade, I’m in. I’m not gonna lie, I’ve also opted to make things even easier and make them with some store-bought Pillsbury Refrigerated Pie Crusts, and honestly, they’re still fantastic. I had to call in some friends to help devour them or honestly I could have polished them all off myself. I popped the tray out of the oven, let them cool for just a bit and tried one warm with some fresh whipped cream. Since I was totally new to the Canadian butter tart game, I decided to just go with their posted recipe.Īnd what a treat these sweet little tarts are! Unfortunately for Tom, I made these for the first time when he was away on business. No maple syrup or corn syrup, although they do give you the option to use a combination of maple syrup, corn syrup or golden syrup with only 2/3 cup of the brown sugar to yield a runnier tart. Their pastry is made with all butter and their filling with brown sugar and butter. ![]() I tested several recipes and I decided my favorite was the recipe posted by The New York Times sans the raisins. The options were endless for this decadent, yet simple little tart. Crusts made with shortening, crusts that were all butter. ![]() Some with maple syrup, some with corn syrup, some with raisins, some without. Looks like a cross between pecan pie, which you know is my fave, and a sugar pie, which I’ve also seen here and there over the years.Īfter searching the almighty Google, I realized there are several recipes out there. Oh, the time I’ve missed out on these little beauties! I came across this humble butter tart a few weeks back while scrolling the internet. ![]()
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