Thursday, December 18, 2008

butter tarts

Here's my recipe for butter tarts. I use frozen pastry shells for the pastry because frankly I haven't got the time to start making pastry from scratch during the holiday season. Feel free to make pastry for these if you so desire and just line some muffin tins with the pastry and bake as follows.


2" frozen pastry shells( you can use large ones I just find that the 2" is the perfect pastry to filling ratio)
1-2 cups of Currants
3/4 cup of melted butter
1 1/4 cup of brown sugar
1 large egg
1 tbsp of vanilla extract
3 tbsp of cream
Preheat oven to 350f/180C
Put Frozen 2" pastry shells on a baking sheet, my package came with 40 shells and put 20 per baking sheet.

Take currants and sprinkle in pastry shells, approx 15 currants per shell or filled half way but with room with some breathing room around the currants

Melt butter and poor into a bowl whisk in brown sugar, egg, vanilla and cream.

Whisk until everything is well combined.

Poor filling into tarts till 3/4 full ( I used a tablespoon for this)

Bake for 10min or until the pastry is golden and the filling is hot and bubbling.

Place on cooling rack, until cool and as tempting as it is to pop one of these hot babies in your mouth you really must wait till they are cool! The middle is molten lava when it comes out of the oven, just a little tip from experience.
Finally enjoy, they won't last long!
Some wintery pics from our tree hunt.

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