Chef Steve Hodge of Temper Chocolate & Pastry lets us in on the secret behind his delicious butter tarts: pâte brisée dough. This french variation of a classic tart crust, he explains, is buttery and flaky rather than chalky and crumbly like store bought crust. A generous amount of butter makes the difference between pâte brisée and conventional shortcrust, with no added sugar so that the flavour of the pastry stands out against the sweet filling.
These sweet treats are perfect for the transitional weather as we prepare to bid adieu to summer and welcome in fall with the comforting flavours of maple and raisins. “I can have four in one seating myself,” he says.
Ingredients
For the pâte brisée:
1 1/4 cups all-purpose flour
1/3 cup pastry flour
1 1/2 teaspoons salt
1 1/2 cups cold butter
1/4 cup cold shortening
Ice water, as needed
For the filling:
1 1/4 cups butter
2 1/4 cups brown sugar
1 1/2 tablespoons vanilla extract
1/2 teaspoons salt
5 eggs
3/4 cup cream
1 1/4 cups maple syrup
1 1/2 cups raisins
Method
For the pâte brisée:
Place both flours, salt, butter, and shortening in a food processor.
Pulse a few times to break up the butter and let the dough start to form.
Add ice water little by little, enough to bring the dough together. Do not overmix.
Knead lightly, wrap, and refrigerate overnight.
For the filling:
Cream together butter, brown sugar vanilla extract, and salt until light and fluffy.
Add eggs and mix well.
Add cream, maple syrup, and raisins, and let sit in the fridge overnight.
To assemble:
The next day, remove the pastry and filling from the fridge.
Roll pastry out to 1 centimetre thick.
Cut 2-inch rings and place in greased muffin tins.
Add filling to about 1/2 inch from top.
Bake at 350°F for 30 minutes or until golden brown.
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