The PERFECT Butter Tart Recipe | Easy Tart Crust Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

corn syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds a unique flavor and is more natural.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust increases fiber content.

Start by making the pastry dough for the butter tarts.

Add 2.25 cups of all-purpose flour to a bowl.

Add 2 tablespoons of powdered sugar (made from ground sugar) and 1 tablespoon of salt to the flour and whisk together.

Add 1 cup of cold butter (cut into small cubes) to the flour mixture.

Use a pastry blender to cut the butter into the flour until it resembles pea-sized pieces.

Add 6 tablespoons of ice cold water, 1 tablespoon of lemon juice, and 1 teaspoon of pure vanilla extract to the mixture.

Pour in half of the water mixture and gently bring the dough together with a spatula, then add the remaining water as needed.

Transfer the dough to a clean work surface and use a bent scraper to bring it together into a dough.

Roll the dough into a log, wrap in plastic wrap, and refrigerate for about 1 hour to relax the gluten.

After an hour, dust a work surface with flour and divide the dough into 12 pieces.

Roll each piece into a circle about 1/4 inch thick using a rolling pin.

Use a 4-inch cookie cutter to cut out circles and place them into a muffin tray, pressing down to fit.

Refrigerate the tart shells for 15-20 minutes to relax the gluten and freeze the butter.

For the filling, melt 0.5 cup of unsalted room temperature butter and 0.75 cup of packed dark brown sugar in a saucepan over medium heat, stirring until combined and melted.

Once melted and boiling, remove from heat and let cool.

In a measuring cup, lightly whisk 2 large eggs.

Add 0.5 cup of pure maple syrup, 1 tablespoon of lemon juice, 1 teaspoon of pure vanilla extract, and 0.25 teaspoon of salt to the eggs and whisk together.

Slowly pour the cooled butter and sugar mixture into the egg mixture while stirring to combine.

Add 0.5 cup of toasted pecans and 0.25 cup of raisins to the filling mixture.

Fill the tart shells about three-fourths full with the mixture, placing pecans and raisins as desired.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and bake the tarts for 10 minutes.

Lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 10-15 minutes until the centers have set.

Let the tarts cool for 10-15 minutes before removing them from the tray and placing them on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens