Peanut Butter Butter Tarts
Most Canadians can agree that butter tarts are about as Canadian a dessert as you’ll ever find, but when it comes to agreeing about whether or not raisins belong in a butter tart, that’s a whole ‘nother story (think of it as our version of the Neverending Beans in Chili Debate).
To resolve the debate once and for all, I set out to create a butter tart recipe with Peanut Butter & Co. Cinnamon Raisin Swirl that would make both sides happy – one that has the sweet raisiny flavor the raisin-lovers crave, and the smooth syrupy filling the purists adore. The end result may not be authentic in anyone’s book, regardless of whether they’re a With-Raisins or a No-Raisins, but one bite of that gooey sticky sweet filling is sure to win over all but the most die-hard of butter tart snobs.
- Yield:12 tarts
- Prep Time:30 minutes
- Cook Time:12 minutes
- Total Time:42 minutes
1 1/2 cups all-purpose flour
1 tsp. salt
1/3 cup chilled unsalted butter, cut into small cubes
3 tbsp.Peanut Butter & Co. Cinnamon Raisin Swirl
1 egg yolk
1 tsp. white vinegar
3 to 4 tbsp. ice water
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1/2 cup golden corn syrup
1/2 tsp. vanilla extract
1/2 tsp. white vinegar
1/4 tsp. salt
1/4 cup chopped peanuts
In a large mixing bowl, stir together flour and salt until combined. Using a pastry cutter or two knives, cut in butter until the mixture is crumbly, like coarse oatmeal. Stir in the egg yolk and vinegar.
In a small bowl, whisk egg yolk with vinegar and 3 tablespoons ice water. Add to the flour mixture, stirring briskly with a fork until a dough begins to come together (if the dough seems too dry, add more ice water, a tablespoon at a time, until it just barely holds together). Wrap tightly in plastic wrap, shaping the dough into a flat disc. Refrigerate for at least 30 minutes, or up to two days.
In a second mixing bowl, cream together brown sugar and butter. Whisk in corn syrup, egg, vanilla, vinegar and salt until blended.
Preheat oven to 450°F
On lightly floured surface, roll out the chilled crust until 1/4-inch thick. Using a 4-inch round cutter, cut out 12 circles, gathering up scraps and rerolling if necessary to get a full dozen. Gently press the circles into the cups of a muffin tin.
Smooth a teaspoon of Peanut Butter & Co. Cinnamon Raisin Swirl into the bottom of each shell, then top with chopped peanuts, dividing evenly between the shells. Spoon filling over top, stopping when each shell is three-quarters full (do not overfill – otherwise, the filling will overflow and the tarts will be almost impossible to unmold!)
Bake the tarts for 10-12 minutes in preheated oven, or until the edges of the pastry are golden and filling is puffed and bubbly. Let stand on a wire rack for 1 minute, then run a knife around the edge of each tart to loosen and gently lift out of the tin. Let the unmolded tarts cool completely on a wire rack before serving.