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Georgina's True English Butter Tarts
Recipe Summary Georgina's True English Butter Tarts
Butter tarts are a British staple. These English ones have been in my family long enough that we don't know the origin.
They're fantastic with a sweet, homemade crust, but are my favourite treat to whip up quickly when I have shells pre-made. A fantastic winter or Christmas treat, they're delicious with warm cider.
Ingredients | Christmas Pie Recipes Uk
24 (2 inch) unbaked tart shells
1 cup brown sugar
1 cup golden syrup
½ cup butter, melted
3 eggs
2 teaspoons vanilla extract
¼ teaspoon salt
Directions
Preheat oven to 400 degrees F (205 degrees C). Place tart shells on a baking sheet.
Bake in the preheated oven until edge of crust is golden, about 10 minutes.
Lower oven temperature to 350 degrees F (175 degrees C). Position a rack in the upper 1/3 of the oven.
Whisk brown sugar, golden syrup, butter, eggs, vanilla extract, and salt together in a bowl until smooth. Fill pastry shells with sugar mixture about 2/3-full.
Bake in the preheated oven until filling foams and is bubbly and golden, about 15 minutes. Remove pan and cool for a few minutes on a wire rack; serve warm or at room temperature.
Good tarts should have a light brown, bubbly, soft-crust, and should be gooey, with a bit of liquid (syrup) inside. They should not be jelly-like, or 'jammy'. The tarts will fall as they cool.
Do not substitute anything for the butter; this will affect the taste and consistency. Margarine will make them oily and wet.
Golden syrup is an English molasses-type product; it is clear and thick. Popular brand Tate & Lyle's(R) is preferable, but light golden corn syrup should make a good substitute if necessary.
Raisins or nuts can be added for a variation: place raisins or nuts into the shells, before adding the filling.
Info | Christmas Pie Recipes Uk
prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
24
Yield:
24 2-inch tarts
TAG : Georgina's True English Butter Tarts
World Cuisine Recipes, European, UK and Ireland, English,
