| Servings |
12 tarts
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Ingredients
Pastry
- 1 1/2 cup flour more for dusting
- 1/8 tsp salt
- 1/2 cup cold butter cubed,
- 1/4 cup ice water
- 1 egg yolk
- 1 tsp white vinegar
Filling
- 1 cup packed light brown sugar
- 1/2 tsp salt
- 1/4 cup butter softened
- 1 tsp pure vanilla extract
- 1 egg
Ingredients
Pastry
Filling
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Instructions
Pastry
- In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butterinto flour until mixture is in pea-size pieces.
- In a small bowl, mix water, egg yolk and vinegar. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more of the ice water if it looks dry.
- Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
- Flour the work surface and rolling pin as you work with the dough. Once chilled, roll out the dough into a 16-inch-by-12-inch rectangle or 1/4-inch thickness.
- Use a circular 4-inch cookie cutter the tarts. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
Filling
- Do not use a mixer. In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth.
- Add vanilla and egg and mix until combined.
- Fill the tart about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
- A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin.
Recipe Notes
Adapted from : New York Times
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