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    Butter Tart Extravaganza

    clock-icon45 minutes
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    Pixicook editorial team

    A delightful journey to create a dozen of the most sumptuous butter tarts, with a flaky crust and caramelized filling.

    Ingredients for Butter Tart Extravaganza

    units in
    USchevron
    units in
    USchevron
    serves
    12 peoplechevron
    serves
    12 peoplechevron

    All Purpose Flour

    cups

    Substitute chevron-down

    Fine Sea Salt

    pinches

    Substitute chevron-down

    Unsalted Butter, cold

    cups

    Substitute chevron-down

    Ice Water

    cups

    Substitute chevron-down

    Large Egg Yolk

    each

    Substitute chevron-down

    White Vinegar

    teaspoons

    Substitute chevron-down

    Raisins, optional, plumped

    cups

    Substitute chevron-down

    Brown Sugar, packed

    cups

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Large egg

    each

    Substitute chevron-down

    How to Make Butter Tart Extravaganza

    1. Prepare the Pastry Dough

    Whisk together all-purpose flour with fine sea salt in a large mixing bowl. Cut in cold unsalted butter until pea-sized crumbs form. In a separate bowl, stir together ice water, one large egg yolk, and white vinegar. Gradually combine with the flour mixture until a cohesive dough forms. Shape into a flat square, wrap in plastic, and chill in the refrigerator.

    2. Roll Out the Dough and Form Tart Shells

    After chilling, roll out the dough on a lightly floured surface to form a rectangle. Cut out 12 circles and press them into the cups of a muffin tin. Chill in the refrigerator to set their shape.

    3. Plump the Raisins

    Cover raisins with hot tap water and let them sit to plump up while the oven preheats to 425 degrees F (220 degrees C).

    4. Prepare the Filling

    Mix together brown sugar and fine sea salt. Beat in softened unsalted butter until creamy. Stir in vanilla extract and one large egg until well combined.

    5. Assemble and Bake the Tarts

    Drain the plumped raisins and sprinkle them into the chilled tart shells. Pour the filling over the raisins, dividing it evenly among the shells. Place the muffin tin on a baking sheet and bake for 13 to 15 minutes for a gooey center, or 17 to 19 minutes for a firmer filling.

    6. Cool and Serve

    Remove the tarts from the oven when golden and bubbly. Loosen each tart with a knife or spatula and let them cool in the tin to set their shape. Once completely cool, lift them out of the tin.


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