BUTTER TART BUFFET | ANNA OLSON

Impress your friends and family with a quintessentially Canadian recipe: Butter Tarts! In this video, Chef Anna Olson makes a batch of delicious butter tarts using her Anna Olson Kitchen collection, available at Hudson's Bay and thebay.com

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RECIPE:

Yield: 12 butter tarts
Prep Time: 40 minutes
Bake Time: 20 minutes

Pastry:
2 ½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp (5 g) salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp (10 mL) white vinegar or lemon juice

Filling:
¾ cup (150 g) dark brown sugar, packed
¾ cup (175 mL) maple syrup
½ cup (115 g) unsalted butter, melted
2 large eggs, at room temperature
1 tsp (5 mL) white vinegar
1 tsp (5 mL) vanilla extract

1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.

2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.

1. Preheat the oven to 200°C (400°F) and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.

2. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.

3. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 190°C (375°F) and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.

BUTTER TART BUFFET
Many are particular about what they like in their butter tarts. Some prefer raisins, others like walnuts, and some like chocolate chips. For a crowd-pleasing treat, so that everyone can enjoy their butter tarts “their way”, create a “buffet” of butter tarts. Simply bake a batch of plain butter tarts, and have ready a selection of favourite items that guests can then use to top their butter tarts.

I present the selection in little mason jars, to keep the style rustic and cottage-y. Toppings include:

Maple toasted walnut pieces
Salted roasted pecans
Whiskey soaked raisins
Chocolate Chips
Chopped Cooked Bacon (optional)
Chocolate Sauce &/orCaramel Sauce (the sauces helps to make the toppings stick)
Cooked BACON!
Sprinkles!

You’ll be surprised how many people end up putting “everything” on their butter tarts!

Видео BUTTER TART BUFFET | ANNA OLSON канала Hudson's Bay