Classic Butter Tarts topped with TURTLES
Ingredients
Instructions
In large bowl, whisk flour and salt.
With a pastry blender or two knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup.
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.
Make-ahead: Refrigerate for up to 3 days
In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar, and salt until blended; set aside.
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 ml can) cut out 12 circles, re-rolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups then pour filling into each tart
Bake in bottom third of 450 F oven until filling is puffed and bubbly and pastry are golden, about 12 minutes.
Let stand on rack for one minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool. Add chopped TURTLES on top
Tips
Serving
For dinner parties, serve with TURTLES frozen dessert
What you need
Ingredients
How to prepare
Instructions
In large bowl, whisk flour and salt.
With a pastry blender or two knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup.
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.
Make-ahead: Refrigerate for up to 3 days
In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar, and salt until blended; set aside.
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 ml can) cut out 12 circles, re-rolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups then pour filling into each tart
Bake in bottom third of 450 F oven until filling is puffed and bubbly and pastry are golden, about 12 minutes.
Let stand on rack for one minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool. Add chopped TURTLES on top
Tips
Serving
For dinner parties, serve with TURTLES frozen dessert