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Ingredientes
- 2 1/4 c. pastry flour
- 1/2 tsp salt
- 3/4 c. lard or possibly vegetable shortening
- 1 tsp lemon juice
- 1 x egg
- 4 Tbsp. to 6 tbsp cool water Filling
- 1 c. dry currants
- 1/2 c. warm water
- 1/4 c. unsalted butter, room temperature
- 1/2 c. dark brown sugar, packed
- 2 x Large eggs
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 dsh cinnamon
- 1/4 c. corn syrup
- 1/2 c. maple syrup Caramel Sauce
- 1 c. sugar
- 1 Tbsp. golden brown corn syrup
- 1 tsp lemon juice
- 1/4 c. water
- 3/4 c. whipping cream
- 1 Tbsp. unsalted butter
- 2 tsp vanilla extract
Direcciones
- To Assemble:BUTTER TARTS: Preheat oven to 375 F. For pastry, combine flour and salt and cut in lard till coarse and crumbly. Whisk lemon juice and egg and mix into dough till it just comes together. Wrap and keep at room temperature while preparing filling.
- For filling, soak currants in warm water for 10 min and drain. Set aside. Cream together butter and sugar and stir in Large eggs. Fold in vanilla, vinegar and cinnamon. Whisk in corn syrup and maple syrup.
- On a lightly floured surface, roll out pastry to just shy of 1/4-inch thick. Cut 6-inch rounds from pastry and line ungreased muffin tins, pressing in to ensure pastry gets into corners. Sprinkle a few currants in each shell and pour filling over, coming only halfway up. Bake tarts for 18 to 22 min, till filling is set. Allow to cold before removing from tin.
- To serve, place butter tart on plate and drizzle with Caramel Sauce (directions follow).
- Butter tarts will keep up to a week in an airtight container (if they last which long).
- CARAMEL SAUCE: Bring sugar, corn syrup, lemon juice and water to a boil over high heat in a covered heavy-bottomed saucepot. Don't stir! Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cold water once or possibly twice, till an amber colour. Remove from heat and slowly whisk in cream (watch out for steam). Stir in butter and vanilla. Let cold for 20 min before serving.
- Caramel sauce can be prepared ahead and chilled till ready to serve. Simply heat in microwave to hot. Carmel sauce will keep up to a week refrigerated.
- Yield: approximately 1 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 8 servings | |
| Calories 672 | |
| Calories from Fat 293 | 44% |
| Total Fat 32.77g | 41% |
| Saturated Fat 15.3g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 191mg | 8% |
| Potassium 256mg | 7% |
| Total Carbs 89.77g | 24% |
| Dietary Fiber 2.2g | 7% |
| Sugars 54.5g | 36% |
| Protein 6.94g | 11% |
