Best Buttertarts

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READY IN: 3hrs 26mins
SERVES: 18
YIELD: 18 tarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F and grease 2 jumbo muffin pans.
  • Roll out half the pastry dough at a time to 1/4" thick and cut out 18–22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender.
  • Press the dough into the tins, saving the remaining circles for the second batch of baking.
  • Place in the fridge while preparing the filling.
  • In a large bowl, beat the melted butter and sugar for 2 minutes.
  • Add the remaining ingredients and mix until just combined.
  • Spoon into the pastry shells, filling half- to three-quarters full.
  • Bake for 26 minutes.
  • Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
  • Repeat with the remaining pastry and filling.
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