Butter Tarts

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Pastry

2 1⁄2 cups all purpose flour

1⁄4 teaspoon salt

1 tablespoon brown sugar

1 cup shortening

1 egg yolk

1 tablespoon white vinegar

1-2 tablespoons cold water

Brown sugar filling

1 3⁄4 cups packed light brown sugar

1⁄4 teaspoon salt

3 eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

1⁄2 cup golden corn syrup

3 tablespoons unsalted butter, softened

For pastry, place flour, salt and sugar in food processor and pulse to combine. Add shortening and pulse until mixture resembles coarse meal. Beat egg yolk with vinegar and water. With machine running, add egg mixture drop by drop until dough comes together. Shape into ball and press into flat round; wrap and chill 1 hour.

Divide dough into 6 equal parts and press each into a large, greased 6-cup muffin tin. Chill 30 minutes.

For filling, whisk together all ingredients in medium bowl; set aside. Preheat oven to 375°F. Divide
filling evenly among muffin cups. Bake 15 to 20 minutes or until crust is golden. For firmer butter tarts, cook 5 to 10 minutes longer. Let cool in pan for 5 minutes. Gently remove tarts and chill until serving. Makes 6 large.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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