Butter Tarts

 These tarts take time to make but are definitely worth the effort. I found the recipe on a great website a few years back called "Canadian Foodie". I make them in mini tart pans as I think it is the perfect portion for this rich Christmas treat. This recipe makes about 10 dozen tarts. To speed up the process, having 2 or 3 (36) count mini tart pans will make the process quicker as you won't have to wash the pan so many times in-between batches. 

Butter Tarts
Approximately 10 dozen

Ingredients for Tart Filling:

2 cups brown sugar
4 eggs
1/2 cup golden syrup (created in 1865)
1 teaspoon pure vanilla extract
2 tablespoon vinegar
1 cup butter , melted
2 cups fresh dried currants

Ingredients for Pastry:

5½ cups or 850g of all-purpose flour
2 tsp or 10 g salt
1 pound or 465 grams Tenderflake lard, or 1/2 lard and 1/2 butter, cube
1 tablespoon or 15 grams vinegar
1 egg , lightly beaten
Ice Water

Instructions for Pastry:

Whisk flour and salt; cut in ice cold fat until it is pea sized.
In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together
Form gently into a ball; divide into 6 equal portions on counter
Wrap and place in the fridge.
Refrigerate for 15-30 minutes.

Instructions for the filling:

Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly
Stir in currants

Instructions for making the tarts:

Preheat oven to 350°F
Roll pastry and cut with a fluted cookie cutter. Each ball of pastry makes approximately 20 mini tarts. You will have to re-roll the dough two times after cutting shape.
Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing)
Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes
Instructions to remove tarts from pan:
Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking
Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers
Freezes beautifully up to 3 months

Print Recipe:Butter Tarts

Combine tart ingredients in a large bowl.

Whisk flour and salt together. Cut the lard into small pieces and cut into the flour until it resembles small peas.

Combine water and ice. Set aside to chill.

In a one cup measuring cup whisk egg and vinegar.

Add cold water to the egg mixture until you have one cup.

Pour liquid over the flour/lard mixture.

Stir with a spoon.

Then get in there with your hands to compress the dough.

Bring the mixture together to form a ball. Add a little more water if too dry. 

Form into a log and cut into 6 pieces.

Wrap each piece.

Place in fridge for 15-30 minutes. Take one disc out at a time while making the tarts. 

Roll the dough out to the same thickness as if you were making a pie.