Old Fashioned Butter Tarts

NOTES

1. Based on the recipe at Little Sweet Baker.
2. Makes 12; the original website says "okay to double the recipe," though it's unclear to me if half the dough makes 6 or 12 tarts, since you work with half the dough at a time...
3. Dough requires refrigeration and/or freezing.
4. Thaw frozen dough in fridge overnight and leave out 15 minutes before using.
5. Uses muffin tin.
6. It looks like the original recipe works with only half of the dough at a time.
7. Similar recipe is for Caramel Pecan Fudge Tarts.


INGREDIENTS

Pastry

• 3 cups (375g) all-purpose flour, plus more for dusting
• 1/2 tsp (2.5ml) baking powder
• 1/2 tsp (2.5ml) salt
• 1/4 cup (114g) lard, cold
• 1/4 cup (4 Tbl, 114g) unsalted butter, cold
• 1 large egg
• 1 tsp (5ml) white vinegar
• about 1 cup (250ml) cold water
• 
  

Filling

• 3/4 cup (165g) packed brown sugar
• 1/3 cup (75g) unsalted butter
• 1 Tbl (15ml) whipping cream
• 1 tsp (5ml) vanilla extract
• 1 large egg

   (optional) 1/2 cup chopped and toasted pecans or walnuts, raisins or chocolate chips


PREPARATION

Pastry

1. Cut cold butter and lard into 1/4" cubes; return to fridge.
2. In a measuring cup, combine the egg and vinegar. 
3. Add enough cold water to the egg mixture to make 1 cup. Set aside.
4. In a large bowl, toss together the flour, baking powder and salt.
5. Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
6. Gradually stir in the egg mixture, adding just enough to make the dough cling together.
7. Gather into a ball and divide into two equal portions. 
8. Tightly wrap both portions in plastic wrap and place one in the fridge for an hour; place the other in the freezer for later use. 
9. When ready, lightly flour the counter and roll out the refrigerated dough to about 1/8" thick. 
10. Cut out pastry circles using a 4" cookie cutter and fit into your muffin cups. Place muffin tin into the refrigerator until ready to add filling.
11. Repeat steps with remaining dough when ready.

Filling

1. In a small bowl, combine the cream and vanilla. Set aside.
2. In a small saucepan, melt the butter and brown sugar. 
3. Remove from heat and stir in the cream and vanilla mixture.
4. Preheat oven to 375F and position rack in lower third of oven.
5. Let cool to the touch, about 5 minutes, and then whisk in the egg.
6. Divide the pecans, chocolate chips, etc. (if using) among the pastry shells.
7. Pour in the filling until each pastry cup is half full.
8. Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
9. Let cool completely. Maybe use a plastic knife to loosen the edges of the tarts. The easiest way to remove the tarts is to flip the muffin pan onto a cooling rack.
10. Repeat steps to fill second batch of pastry shells.