BUTTER TART BUFFET | ANNA OLSON

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup provides a unique flavor and is a natural sweetener.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Combine the flour, sugar and salt together. Add the oil and blend in until the flour looks evenly crumbly in texture.

Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.

Preheat the oven to 200°C (400°F) and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.

Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.

Whisk sugar, maple syrup and melted butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 190°C (375°F) and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens