Comida Kraft
Recipe Box

Butter Tart

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What You Need

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Make It

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  • Pate Brisee:
  • In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
  • Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
  • After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.
  • Butter Tart Filling:
  • In a medium sized saucepan lightly whisk the eggs. Whisk in the butter, sugar, and cream. Place on medium heat and, stirring constantly, bring this mixture just to a boil. Immediately remove from heat and stir in the vanilla extract. If using nuts and/or raisins, place about a teaspoon into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
  • Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.


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