Noticeably darker, this version has more molasses, more butter and a more intense tangy-sweet flavour than the tart recipe above.
Author:Marie-Pierre Lessard
Yield:12 portions 1x
Category:Candy & Sweet Treats
Ingredients
Scale
Filling:
¾ cup brown sugar, packed
¾ cup Crosby’s Fancy Molasses
½ cup butter, melted
2 large eggs, room temperature
1 tsp. cider vinegar
1 tsp. vanilla extract
½ cup chopped walnuts
Flaky Butter Tart Pastry:
2 ½ cups flour (can use white whole wheat or spelt flour)
2 tsp. granulated sugar
1/2 tsp. salt
1 cup cold butter, cut into pieces
½ cup cold water
Instructions
Instructions for the pastry: In a food processor combine the flour, sugar and salt. Add the butter and pulse until it is cut into pea-sized pieces. Add cold water and pulse until pastry starts to come together. Turn out onto a lightly floured counter and gather together, kneading ever so lightly if that’s what it takes to form it into a ball. Pat into a disk and chill for at least an hour.
To make the buttery molasses tart filling: Preheat oven to 375 F.
Roll pastry to 1/8” thick and cut into discs that are large enough to line your muffin tins. Chill pastry in pan if you have time.
In a medium bowl whisk brown sugar, molasses and butter. Whisk in eggs, then vinegar and vanilla.
Fill pastry-lined muffin cups about ¾ full and sprinkle over the chopped walnuts.
Bake the tarts for 20-25 minutes until filling starts to dome and pastry is golden.
Cool tarts in the tin and remove carefully. Best served at room temperature.