In a medium bowl, whisk together the flour and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all of the water.
Turn the dough onto a lightly floured surface and knead it a few times until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
Preheat your oven to 350°F (175°C).
Once chilled, roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles to fit your tart pans or muffin tin. Press the dough into the pans and trim any excess.
Step 2: Prepare the Filling
In a bowl, whisk together the melted butter, brown sugar, eggs, flour, vanilla extract, and salt until smooth and well combined.
If desired, fold in chopped pecans or walnuts and raisins for added texture and flavor.
Step 3: Assemble the Tarts
Spoon the filling into the prepared tart shells, filling each about 3/4 full.
Bake the tarts in the preheated oven for 15-20 minutes, or until the filling is set and golden brown on top. The tarts should still have a slight jiggle in the center when done.
Let the tarts cool in the pans for 10 minutes, then remove and transfer them to a wire rack to cool completely.
Step 4: Serve and Enjoy
Serve the Butter Tarts as a sweet treat with coffee, tea, or as part of a dessert spread.
Serving and Storage Tips
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