Product Recall:Various Brands of Vegetable Products

Classic Butter Tarts

Prep time: 10min
Total time: 90min
Yield: 12 tarts
1 1/2 cups
all-purpose flour
375 mL
1/2 tsp
salt
2 mL
1/2 cup
cold unsalted butter, cut into small cubes
125 mL
1
egg yolk
2 tsp
white vinegar
10 mL
3 - 4 tbsp
ice cold water
45 mL
Filling:
1 cup
corn syrup
250 mL
1/2 cup
firmly packed brown sugar
125 mL
2
eggs
1/4 cup
unsalted butter, melted
60 mL
1 tsp
vanilla extract
5 mL
1 tsp
white vinegar
5 mL
1/2 tsp
salt
2 mL
Per serving: 1 tart
calories
300
fat
13 g
saturated fat
8 g
carbs
42 g
sugar
16 g
protein
3 g
cholestrol
80 mg
sodium
250 mg

Directions

  1. In large bowl, whisk flour with salt. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) water. Stir into the flour mixture until dough just comes together. Do not overwork. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr.

  2. Roll dough on lightly floured work surface. Using 4-in. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into standard muffin tins. Chill 10 min. in freezer.

  3. Preheat oven to 400°F (200°C). Set rack to lowest position. To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Spoon filling into pastry shells 3/4 full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.

  4. Bake 18 to 20 min. or until filling is puffed and bubbly and pastry is golden brown. Transfer muffin tin to a wire rack. Let stand 5 min. Run paring knife around tarts to loosen. Carefully slide metal spatula under tarts to remove. Transfer tarts to rack to cool completely.

Tip

Chilling time: 60 min.