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Classic Butter Tarts Recipe

Ingredients

Filling

  • 1 cup (250 mL) corn syrup
  • 1/2 cup (125 mL) firmly packed brown sugar
  • 2 eggs
  • 1/4 cup (60 mL) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) white vinegar
  • 1/2 tsp (2 mL) salt

Pastry

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 egg yolk
  • 2 tsp (10 mL) white vinegar
  • 3 to 4 tbsp (45 to 60 mL) ice cold water

Classic Butter Tarts Recipe

Directions

  1. In large bowl, whisk flour with salt. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) water. Stir into the flour mixture until dough just comes together. Do not overwork. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr. 
  2. Roll dough on lightly floured work surface. Using 4-in. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into standard muffin tins. Chill 10 min. in freezer. 
  3. Preheat oven to 400ºF (200ºC). Set rack to lowest position. To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Spoon filling into pastry shells 3/4 full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.
  4. Bake 18 to 20 min. or until filling is puffed and bubbly and pastry is golden brown. Transfer muffin tin to a wire rack. Let stand 5 min. Run paring knife around tarts to loosen. Carefully slide metal spatula under tarts to remove. Transfer tarts to rack to cool completely.

Chicken Pot Pie Recipe

Winters on the prairies are colder and longer than they really need to be.   To get through them, you need warm hearty foods like this Chicken Pot Pie recipe.

Ingredients

  • Chicken Pot Pie Recipe1 can Low Fat Cream of Chicken Soup
  • 2 cups (500 mL) cubed, cooked chicken
  • 1 cup (250 mL) frozen vegetable
  • 1 medium potato, diced, cooked without salt
  • 1 frozen uncooked pastry shell (9″ / 23 cm), thawed 15 minutes

Directions

  1. Combine soup,chicken,vegetables and potato; spread in empty pie plate.
  2. Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
  3. Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.