Emma's Butter Tarts

For as long as I can remember I have been making these exact butter tarts for thanksgiving. I think I found the recipe in a Canadian Living Magazine when I was 16 and they were so good I made them again and again. 

Over the years I've made little tweaks to make it mine but boy oh boy that flakey pastry and gooey centre cannot be beat!! 

If you want to try these for yourself this weekend here is the recipe... let me know what you think! 

INGREDIENTS :

PASTRY

1 1/2 cup All-purpose flour

1/4 teaspoon salt

3/4 cup cold butter cubed

1 egg yolk 

1 teaspoon vinegar

ice water

FILLING

1/2 cup packed brown sugar

1/2 cup corn syrup

1 egg

2 tablespoons softened butter

1 teaspoon vanilla

1 teaspoon vinegar

1 pinch salt

1/4 cup raisins, pecans or shredded coconut (optional)

METHOD

In a large bowl whisk the flour and salt. Add in the cold, cubed butter and combine with your hands until it resembles coarse crumbs with some larger pieces.

In liquid measure, whisk egg yolk with vinegar then add enough ice water to make 1/3 cup.

pour this over  the flour mixture, stirring with fork until  the pastry holds together.

roll into  a ball; wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Filling: In bowl, whisk together all ingredients and set aside. (I use a stand mixer for this to make sure its well combined and frothy.)

On a floured surface, roll out pastry to about 1/4" thickness. Using a large round cookie cutter (or a wide can), cut out 12 circles, Fit into a greased and floured muffin tray and then spoon in  the filling until three-quarters full.

Bake in bottom third of  a 450 F oven for about 12 minutes! 

Enjoy and Happy Thanksgiving!