Martha Stewart Butter Tarts Recipe
Nothing clears a plate faster than a batch of homemade butter tarts, Martha Stewart style!They’re just the right mix of chewy, sticky, and crisp, with a filling that caramelizes beautifully in the oven.If you want them to have a deep, almost toffee-like taste, go for dark brown sugar instead of light.I always keep an eye on them in the last few minutes of baking—the gap between just right and overdone happens fast!If you don’t chill your dough long enough, rolling it out can be a mess, and the crust won’t hold its shape as well.
Servings: 18
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 1 cup Unsalted Butter cut into small pieces
- 3 tbsp Ice Water
- 1 cup Brown Sugar
- 1/4 cup Unsalted Butter melted
- 1/2 cup Raisins
- 2 tbsp Heavy Cream
- 1 Egg
- 1 tsp Vanilla Extract
Instructions
- Pulse the flour, salt, and sugar in a food processor until combined.
- Add butter and pulse until the mixture resembles coarse meal.
- Sprinkle with ice water and mix until the dough holds together.
- Roll the dough on a floured surface to a 1/4-inch thick circle.
- Cut it into 3-inch circles using a floured cookie cutter and place in tart tins.
- Preheat your oven to 400°F (200°C).
- In a bowl, mix brown sugar, melted butter, raisins, heavy cream, egg, and vanilla.
- Fill the prepared tart shells with the sugar and butter mixture, leaving a bit of space at the top to prevent overflow.
- Bake for 15 to 20 minutes, or until the filling is bubbly and the crust is golden.
- Let the tarts cool before serving.