agoodwinsmith (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
agoodwinsmith) wrote2018-12-06 07:38 pm
agoodwinsmith) wrote2018-12-06 07:38 pm
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Donna's Justly Famous Butter Tarts
Any season is a good season for butter tarts, but they are a common treat at Christmas.
12 medium or 30 small premade frozen tart shells, still frozen
1/3 cup butter, softened
1 cup brown sugar, well-packed
2 tbsp heavy cream (35% bf)
1 large egg
1 tbsp vanilla extract or Grande Marnier
1/2 cup dried currants
Place raw tart shells in their tins on one or more cookie sheets. Preheat oven to 450F.
Cream butter and sugar together until graininess of sugar is gone. Add cream and continue mixing until absorbed. Add egg and continue mixing until absorbed. Add vanilla or Grand Marnier and continue mixing until absorbed. Fold in currants (do not coat currants in flour, nor soak them in liquid). Fill tart shells 3/4 full.
Bake at 450F for 8 minutes and then reduce the heat to 350F and continue baking for 15 to 20 minutes, or until pastry is delicately brown. Remove from oven and allow to cool on racks. They are usually too fragile to move until cold.
The filling will puff beautifully while in the oven, and then collapse and become sunken as they cool. This is normal and tasty. Never never never add flour or cornstarch to batter. They are meant to be fragile and eye-crossingly sweet.
12 medium or 30 small premade frozen tart shells, still frozen
1/3 cup butter, softened
1 cup brown sugar, well-packed
2 tbsp heavy cream (35% bf)
1 large egg
1 tbsp vanilla extract or Grande Marnier
1/2 cup dried currants
Place raw tart shells in their tins on one or more cookie sheets. Preheat oven to 450F.
Cream butter and sugar together until graininess of sugar is gone. Add cream and continue mixing until absorbed. Add egg and continue mixing until absorbed. Add vanilla or Grand Marnier and continue mixing until absorbed. Fold in currants (do not coat currants in flour, nor soak them in liquid). Fill tart shells 3/4 full.
Bake at 450F for 8 minutes and then reduce the heat to 350F and continue baking for 15 to 20 minutes, or until pastry is delicately brown. Remove from oven and allow to cool on racks. They are usually too fragile to move until cold.
The filling will puff beautifully while in the oven, and then collapse and become sunken as they cool. This is normal and tasty. Never never never add flour or cornstarch to batter. They are meant to be fragile and eye-crossingly sweet.