Butter Tart
Variations
1581kcal13.8g protein79.7g fat207g carbs~$2.54/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ½ cup |  all-purpose flour |
| ½ cup |  cold butter (cubed) |
| ½ tsp | salt |
| 4 tbsp | ice water |
| 1 cup |  brown sugar |
| ⅓ cup | melted butter |
| 1 unit |  large egg |
| ¼ cup |  maple syrup |
| 1 tsp |  vanilla |
Optional
Not counted above. The dish works without them.
| ⅓ cup |  raisins |
Steps
- Mix5 mincrumbly dough that just holds togetherCut cold butter into flour and salt, then add ice water only until the dough holds when squeezed. Extra water and kneading develop gluten and make the small shells tough.
- Rest30 mindough chilled and relaxedFlatten, wrap and chill the dough. Resting keeps the butter cold and relaxes gluten so the shells do not shrink away from the tin.
- Mix2 minglossy fillingWhisk brown sugar, melted butter, egg, maple syrup and vanilla just until smooth. Avoid whipping in excess air; the filling should bake dense and gooey rather than foamy.
- Assemble10 minshells two-thirds fullRoll and cut pastry into muffin-tin shells, add raisins if using, and fill only about two-thirds full. Overfilling guarantees boil-over as the sugar mixture bubbles.
- Bake18 min400°F / 205°C, pastry golden and centers still slightly mobileBake until the crust is golden and the filling edges are set while the centers still jiggle slightly. Carryover heat finishes the custard-like set; baking until rigid loses the characteristic gooey center.