Butter tarts

Ingredients

  • 3/4 cup (165g) packed brown sugar

  • 1/3 cup (75g) unsalted butter

  • 1 tbsp (15ml) table or whipping cream

  • 1 tsp (5ml) vanilla extract

  • 1 large egg

  • 1/2 cup chopped pecans, walnuts, raisins (optional)

Directions

  1. Start by making pie crust recipe.

  2. Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.

  3. Preheat oven to 375F and position a rack in lower third of oven.

  4. In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.

  5. Divide the pecans (if using) among the pastry shells and pour in the filling until half full.

  6. Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.

  7. Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.

Source