Nothing says Autumn like the smell of fresh baked Butter Tarts. We have tried so many recipes, some were to runny, some had to much sugar (yes that is possible) But after searching for years, we found it!

They are a sweet, buttery melt in your mouth goodness! Its thick maple caramel filling encased in a buttery tart is perfection. You will make them over and over again and have family and friends asking for the recipe!

Crust

  • 2 1/2 cups all flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup vegetable shorting, chilled
  • 12 tablespoons very cold butter, cut into small pieces
  • 6-8 tablespoons of ice water
  • 1 teaspoon vinegar

1)In a food processor, process flour and salt until combined. Add the shorting and process until mixture has the texture of course sand. Scatter the butter pieces into flour mixture; cut the butter into the flour until the mixture is a pale yellow and resembles course crumbs, about ten 1-second pluses. Turn the mixture into a medium bowl.

2) Sprinkle 6 tablespoons of water over the mixture. With a rubber spatula (or your hands) fold the water in. Keep folding until dough comes together, adding more water if needed. Divide the dough into 2 balls and flatten each into a 4-inch disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour, or up to 2 days, before rolling.

3) Roll chilled dough out till 1/4 thick. Using a round cookie cutter, cut circles out in pie dough. Place dough in a greased muffin tin, set aside.

Filling

  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • 1 cup raisins
  • 1/4 teaspoon salt
  • 2 teaspoons of maple syrup

Preheat oven to 350F. Mix all ingredients and drop by tablespoonful in tart shells. Bake for 15 minutes or until light brown.

 

 

 

 

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