Butter Tarts (and Bonus Pets-De-Soeurs recipe) - with yoyomax12

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup offers a lower glycemic index, while corn syrup is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier, while margarine is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chocolate chips

Dried cranberries add a tart flavor, while chocolate chips are more affordable.

Roll out the pastry for a double crust pie to make enough for about three dozen butter tarts.

Cut out the pastry using a 4-inch cookie cutter.

Press the pastry rounds into the muffin tins, ensuring they go all the way to the bottom and flattening any ruffles if desired.

In a bowl, combine 1 cup of melted salted butter, 2 cups of brown sugar, and 1/2 cup of maple syrup.

Add 1 teaspoon of vanilla extract, 1/4 teaspoon of salt, and 2 teaspoons of vinegar to the mixture.

Add 4 eggs and blend the mixture with an electric mixer until nicely blended.

Place about 1 tablespoon of raisins into the bottom of each unbaked pastry shell, or alternatively, add chopped pecans if preferred.

Transfer the filling into a measuring cup with a spout and pour it into the pastry shells, filling them just a bit over half full.

Bake at 400°F for 15 minutes until the pastry is light golden brown.

For a runnier filling, reduce the baking time to about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens