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Prep Time
10 min
Cooking Time
60 min
Total Time
105 min
Makes
12 tarts

Ingredients

1½ cups
all-purpose flour
375 mL
½ tsp
salt
2 mL
½ cup
cold unsalted butter, cut into small cubes
125 mL
1
egg yolk
2 tsp
white vinegar
10 mL
Filling:
1 cup
corn syrup
250 mL
½ cup
firmly packed brown sugar
125 mL
2
eggs
¼ cup
unsalted butter, melted
60 mL
1 tsp
vanilla extract
5 mL
1 tsp
white vinegar
5 mL
½ tsp
salt
2 mL

Directions

Step 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) ice 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.
Step 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.
Step 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 ¾ full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.
Step 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.

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Nutritional Facts

Per:
Calories:
300
Fat:
13
Saturated Fat:
8
Monounsaturated Fats:
Trans:
Trans:
Carbs:
42
Fibre:
0
Sugar:
16
Sugar Alcohols:
Cholesterol:
80 mg
Protein:
3
Iron:
Sodium:
250 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: