After a flurry of comments and shares on an Instagram post I did of Stacey Kanelos’ butter tarts, I decided to take a run at them myself. Here’s the recipe.
You’ll need 12 deep tart shells. I made them with a sweetened lard pastry using locally-milled whole wheat cake and pastry flour. I usually add sugar to pastry when I’m baking a fruit pie.
Weigh about an ounce of pastry for each shell, roll into a ball and flatten with the heel of your hand. Roll on a lightly floured surface and carefully fit into muffin tins. This minimizes the handling and the shells are super tender. They’re also pretty uniform in thickness.
When they’re baked run a knife around the tarts just after they come out of the oven to loosen them from the pans just a bit. Then let them cool completely before removing them to a plate.
This recipe was tested in my convection oven. And they are, as of yesterday, Stacey-approved.
Filling for 12 tarts:
In a large measuring cup or bowl with a pouring spout, whisk together the sugar, syrup, butter, vanilla and vinegar. Vigorously whisk in the eggs. Fill each tart shell to within 1/2” (1 cm) of the top rim. Bake in 375’F (190’C) convection oven for 20 – 25 minutes or until the filling is bubbling and the pastry has browned.
Makes 12
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