Butter Tarts & Ice Wine
Recipe type: Dessert
Cuisine: Canada
Serves: 12
Source Chatelaine Magazine
  • Pastry
  • 1¾ cups all-purpose flour
  • ½ tsp salt
  • ⅓ cup cold unsalted butter, cubed
  • ¼ cup cold lard, cubed
  • 1 egg yolk
  • 1 tsp white vinegar
  • ¼ cup ice water
  • Filling
  • ¾ cup packed light brown sugar
  • ⅓ cup white corn syrup
  • 2 tbsp maple syrup
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • ⅛ tsp salt
  1. Whirl flour and salt in a food processor. Add butter and lard. Pulse until coarse crumbs form. Whisk yolk, vinegar and ice water in a small bowl. With motor running, pour through feed tube while pulsing until just combined. Wrap with plastic wrap and press into a disc. Refrigerate for 1 hour.
  2. Position rack in bottom of oven. Preheat oven to 450F.
  3. Whisk sugar, corn syrup, maple syrup, eggs, butter, vanilla, vinegar and salt in a bowl until smooth.
  4. Roll out dough on a lightly floured surface to ⅛-in. thickness. Cut into 12 rounds using a 4 ½-in. round cookie cutter, re-rolling scraps. Gently press rounds into a 12-cup muffin pan. Press sides to adhere. Refrigerate for 20 min. Spoon 2 tbsp filling into each pastry.
  5. Bake for 8 min. Reduce heat to 400F and open oven slightly for 10 sec. Bake until filling is puffed and pastry is golden, about 7 more min. Let stand on rack for 3 min. Run a small knife around the edges of tarts and transfer to rack to cool completely.
Recipe by Un Assaggio of Food, Wine, & Marriage at http://www.unassaggio.com/2017/03/19/butter-tarts-ice-wine/