Butter Tarts

Ingredients and Weight:

• All-purpose flour: 2 1/4 cups (281g)
• Unsalted butter, cold and cut into cubes: 1 cup (227g)
• Granulated sugar: 1/2 cup (100g)
• Salt: 1/4 teaspoon
• Large eggs: 2
• Heavy cream: 1/2 cup (120ml)
• Brown sugar: 1 cup (200g)
• Corn syrup: 1/4 cup (60ml)
• Vanilla extract: 1 teaspoon

Preparation Time:

• 30 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, whisk together the eggs and heavy cream.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Press the dough into a 9-inch (23 cm) pie plate and trim the edges.
7. In a medium saucepan, combine the brown sugar, corn syrup, and vanilla extract. Bring to a simmer over medium heat and cook until thickened, about 5 minutes.
8. Pour the filling into the prepared pie crust and bake for 25-30 minutes, or until the crust is lightly browned and the filling is bubbling and set.
9. Let cool before serving.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Rich and buttery crust
• Sweet and gooey filling
• Perfect for a classic dessert or a special occasion

User Comments:

• "These butter tarts are the best I've ever tasted! They're perfectly sweet and the crust is so flaky."
• "Love the gooey filling and the hint of cinnamon in the crust. Definitely recommend these!"
• "I'm not usually a fan of butter tarts, but these were so delicious. The combination of sweet and salty is perfect."

Special Precautions and Tips:

• Make sure the butter is cold when you work it into the flour mixture. This will help create a flaky crust.
• Don't overwork the dough. If the gluten in the flour develops too much, the crust will be tough.
• Let the filling cool slightly before pouring it into the pie crust. This will help prevent it from becoming too runny.