Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup dried cranberries
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Muffin tin
- Rolling pin
- Pastry cutter or food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour, granulated sugar, and a pinch of salt. Cut in the chilled butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
3. Add the egg yolk and mix until the dough comes together. If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
4. Roll out the dough on a floured surface and cut out circles that fit into the muffin tin. Press the dough into the muffin cups.
5. In another mixing bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla extract, and a pinch of salt until smooth.
6. Stir in the dried cranberries.
7. Pour the mixture into the prepared crusts, filling each about 3/4 full.
8. Bake for 15-20 minutes or until the filling is set and the crust is golden brown.
9. Let the tarts cool in the muffin tin for a few minutes before removing them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 tarts
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 8g
Cholesterol: 60mg
Sodium: 30mg
Total carbohydrates: 37g
Dietary fiber: 1g
Sugars: 25g
Protein: 2g
Substitutions for ingredients:
- You can use raisins or chopped nuts instead of dried cranberries.
- You can use honey instead of corn syrup.
Variations:
- Add a tablespoon of orange zest to the filling for a citrusy twist.
- Top each tart with a dollop of whipped cream or a sprinkle of powdered sugar.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to handle.
- If the crust starts to brown too quickly, cover the tarts with foil and continue baking.
- Make sure the filling is completely cool before pouring it into the crusts to prevent the crust from getting soggy.
Storage instructions:
Store the tarts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the tarts in the oven at 350°F (175°C) for a few minutes before serving.
Presentation ideas:
Arrange the tarts on a platter and garnish with fresh cranberries and a sprig of mint.
Garnishes:
Fresh cranberries, whipped cream, powdered sugar, mint leaves.
Pairings:
Serve the tarts with a cup of hot tea or coffee.
Suggested side dishes:
These tarts make a great dessert on their own, but you can also serve them with a scoop of vanilla ice cream or a side of fresh fruit.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until it comes together.
- If the filling is too runny, bake the tarts for a few more minutes until the filling is set.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the tarts in an airtight container to prevent contamination.
Food history:
Butter tarts are a Canadian dessert that originated in the early 1900s. They are made with a buttery pastry shell and a sweet filling made with sugar, butter, and eggs. The addition of dried cranberries gives these tarts a festive twist.
Flavor profiles:
These tarts are sweet and buttery with a hint of tartness from the dried cranberries.
Serving suggestions:
Serve these tarts as a dessert at your next holiday gathering or enjoy them as a sweet treat with a cup of tea or coffee.
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Region: Canadian