Butter tarts

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Revision as of 21:06, 10 November 2019 by Helno (talk | contribs) (Created page with "Submitted by Helnocategory:Pastry ==Ingredients== '''Filling:''' *2 eggs (Beaten) *2 cups brown sugar *2 tbsp vinegar *1 tbsp vanilla *1...")
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Submitted by Helno



  • 2 eggs (Beaten)
  • 2 cups brown sugar
  • 2 tbsp vinegar
  • 1 tbsp vanilla
  • 1/2 cup melted butter
  • 1/3 cup of dried fruit or chopped nuts (Optional)


  • 3 cups white flour
  • 1 tbsp salt
  • 1 stick of unsalted butter (frozen)
  • enough ice water to hydrate the dough


First make the crust. Mix the flour and salt, grate the frozen butter into the mixture and mix thoroughly. Slowly add ice water until a shaggy dough forms and then roll out of the bowl and gently kned until a solid ball forms. Wrap and refrigerate for half an hour

Roll out the dough to around 1/8" thickness and cut into circles that fit your muffin tins. Place the circles into the muffin tins with lots of folds in the edges.

Prepare the filling. Mix all the ingredients other than the fruit or nuts.

If you are adding fruit or nuts add them directly to the prepared crusts.

Fill the crusts but do not overfill as the filling will expand during cooking.

Bake at 350 for 15-20 minutes until the filling turns golden brown and the edge of the dough just starts to brown.

Allow to cool before eating.

Butter Tarts.jpeg

Use the scrap dough to make these. http://goonswithspoons.com/Cinnamon_Rolls_-_Don%27t_go_to_Cinnabon