Canadian Pecan Butter Tarts
Type of Dish Dessert
- 375 ml (1½ cups) all-purpose flour
- 1 ml (¼ tsp) salt
- 60 ml (¼ cup) cold butter, cubed
- 60 ml (¼ cup) lard or butter, cubed
- 1 egg yolk
- 5 ml (1tsp) vinegar
- 75 ml (1/3 cup)Ice water
- 125 ml (1/2 cup) packed brown sugar
- 125 ml (1/2 cup) corn syrup
- 1 egg
- 30 ml (2 tbsp) butter (softened)
- 5 ml (1 tsp) vanilla
- 5 ml (1 tsp) vinegar
- 1 pinch salt
- 40 g (3 Tbsp) raisins
- 40 g (3 Tbsp) chopped pecans
- To make the pastry, in large bowl mix flour with salt. Cut butter and lard into small cubes work them into the flour with your finger tips until it resembles coarse crumbs with a few larger pieces. ?Whisk egg yolk with vinegar and add enough ice water to make 1/3 cup (75 ml). Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc, wrap in plastic wrap and refrigerate until chilled, about 1 hour. The dough can be made 2 or 3 days in advance, and kept in the fridge.
- ?For the filling, in a bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended, set aside. ??On a lightly floured surface, roll out pastry to 3mm (1/8-inch) thickness. Using 10cm (4 inch) round cookie cutter cut out 12 circles, rerolling scraps once if necessary. Fit into (7 x 3 cm) (2 ¾ x 1¼ inch) muffin cups. Divide currants and pecans among the shells. Spoon in the filling until three-quarters full.
- ?Bake tarts at 230°C (450°F) for about 12 minutes until the filling is puffed and bubbly and the pastry is golden. Let them stand on rack for 5 minutes to cool. Run a metal spatula around tarts to loosen. Carefully slide spatula under tarts and transfer to rack to let cool.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 40 minutes.