Best Buttertarts
- Ready In:
- 3hrs 26mins
- Ingredients:
- 12
- Yields:
-
18 tarts
- Serves:
- 18
ingredients
- 30 inch pies worth prepared pastry dough, like Century-Old Nuns Pastry Dough
- 340.19 g butter, melted
- 709.77 ml dark brown sugar, packed
- 473.18 ml golden syrup
- 236.59 ml amber honey
- 5 eggs
- 2 egg yolks
- 44.37 ml vanilla
- 22.18 ml lemon juice
- 7.39 ml kosher salt
- 7.39 ml lemon rind
- 1.23 ml nutmeg
directions
- Preheat oven to 375°F and grease 2 jumbo muffin pans.
- Roll out half the pastry dough at a time to 1/4" thick and cut out 18–22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender.
- Press the dough into the tins, saving the remaining circles for the second batch of baking.
- Place in the fridge while preparing the filling.
- In a large bowl, beat the melted butter and sugar for 2 minutes.
- Add the remaining ingredients and mix until just combined.
- Spoon into the pastry shells, filling half- to three-quarters full.
- Bake for 26 minutes.
- Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
- Repeat with the remaining pastry and filling.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
9408826"