Quebec Butter Tarts

Quebec Butter ‘I arts are made from a traditional Canadian recipe, and are as popular today as they were when they zuere first made, over seventy years ago. Serve them with tea or coffee.

Butterscotch-flavoured Quebec Butter Tarts are a real treat!

8 oz. flour lH teaspoon salt

5 oz. plus

1 tablespoon butter

2 tablespoons castor sugar

1 egg yolk

1 to

2 tablespoons iced water

1 egg white, lightly beaten

4 oz. butter

4 oz. cup soft brown sugar

6 oz. sultanas or seedless raisins

6 fl. oz. golden syrup

3 eggs, lightly beaten

1 teaspoon ground cinnamon

1 teaspoon orange-flower water

2 teaspoons grated nutmeg

To make the pastry, sift the flour and salt into a medium-sized mixing bowl. Add the 5 ounces of butter and cut it into small pieces with a knife. With your fingertips, rub the butter into the flour until the mixture resembles fine bread- crumbs. Stir in the sugar.

Make a well in the centre of the flour mixture and add the egg yolk and 1 tablespoon of the iced water. With the knife, mix them into the flour mixture. Add more water if the dough is too dry.

With your hands, mix and knead the dough until it is smooth. Form the dough into a ball and wrap it in greaseproof or waxed paper. Chill in the refrigerator for 30 minutes.

To make the filling, in a medium-sized mixing bowl, beat the butter with a wooden spoon until it is light and fluffy. Stir in the sugar and beat the butter and sugar together until the mixture is smooth and creamy. Stir in the sultanas, or seed-less raisins, golden syrup, eggs, cinnamon and orange-flower water and mix them together until they are thoroughly blended.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190 C). Using the remaining tablespoon of butter, lightly grease 20 patty tins.

Remove the dough from the refrig-erator and, on a lightly floured board,’ roll out the dough to i-inch thick. Using a 3- inch pastry cutter, cut the dough into 20 circles. Gently press the dough circles into the patty tins.

Put the patty tins into the refrigerator to chill for 10 minutes.

Remove the tins from the refrigerator. Using a pastry brush, lightly brush the dough with the beaten egg white. Spoon the filling mixture into the patty tins until they are two-thirds full. Sprinkle the nutmeg over the top of the filling. Place the tins in the centre of the oven and bake the tarts for 15 to 20 minutes or until the pastry is golden brown and the filling is well risen. Remove the patty tins from the oven and allow the tarts to cool for 5 minutes. Transfer the tarts to a wire rack to cool completely before serving.

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