Smorgasbord Special Butter Tarts
Indulge in the irresistible charm of Smorgasbord Special Butter Tarts, a delightful twist on a classic treat that perfectly balances rich, buttery pastry with a luscious, sweet filling. These irresistible tarts feature a flaky, homemade crust encasing a luxurious blend of brown sugar, corn syrup, and melted butter, infused with the warm notes of vanilla. To make each bite an adventure, we've added a medley of raisins, chopped pecans, and dried cranberries, creating a unique texture and a burst of flavor in every mouthful. Simple yet elegant, these butter tarts are baked to golden perfection and make for the ultimate dessert or snack for any occasion. Perfectly portioned and easy to share, they’re ideal as a crowd-pleasing treat or a delightful indulgence just for you. Bake up a batch today and savor the timeless magic of this Canadian-inspired favorite! Keywords: butter tarts, homemade pastry, dried cranberries, desserts, classic treats recipe.
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Recipe Information
Ingredients
- 240 g All-purpose flour
- 120 g Unsalted butter (cold, diced)
- 0.5 tsp Salt
- 1 tbsp Granulated sugar
- 60 ml Ice water
- 220 g Brown sugar
- 60 ml Corn syrup
- 40 g Unsalted butter (melted)
- 1 tsp Vanilla extract
- 2 Eggs
- 0.25 tsp Salt
- 50 g Raisins
- 50 g Chopped pecans
- 50 g Dried cranberries
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar.
Add the cold diced butter to the bowl and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough to about 1/8 inch (3 mm) thickness.
Using a round cutter (about 4 inches/10 cm in diameter), cut out 12 circles and press them into a standard muffin tin, forming small tart shells.
In a mixing bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, eggs, and salt until smooth.
Divide the raisins, chopped pecans, and dried cranberries evenly among the prepared tart shells.
Pour the butter tart filling over the fruit and nut mixture, filling each tart about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the filling is set and the edges of the crust are golden brown.
Allow the tarts to cool in the pan for 10 minutes before carefully removing them and transferring to a wire rack to cool completely.
Serve the Smorgasbord Special Butter Tarts at room temperature and enjoy their deliciously sweet and nutty flavors!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 30.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
