Sultana butter tarts

Sultana butter tarts
  • Serves icon Makes 15
  • Time icon Hands-on time 45 min, oven time 15 min, plus chilling

Each of these sweet and buttery tarts, by delicious. reader Adam Ringrose, is studded with a single pecan for their maple-y flavour and extra crunch. These really are little bundles of joy!

 

Nutrition: per serving

Calories
298kcals
Fat
16.5g (5.5g saturated)
Protein
3.5g
Carbohydrates
32.3g (18g sugars)
Fibre
1.1g
Salt
0.7g
Calories
298kcals
Fat
16.5g (5.5g saturated)
Protein
3.5g
Carbohydrates
32.3g (18g sugars)
Fibre
1.1g
Salt
0.7g

Ingredients

  • 225g Stork Original Baking Block
  • 280g plain flour, plus extra to dust
  • 1 tsp salt
  • 1 tsp white wine vinegar
  • 1 medium free-range egg
  • 2-3 tsp ice-cold water

For the filling

  • 85g sultanas
  • 2 tbsp rum, whisky, brandy or cognac (optional) or hot water
  • 170g golden syrup
  • 85g soft brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 medium free-range egg
  • 1 tbsp vanilla extract
  • 50g pecan halves

You’ll also need…

  • 8-10cm cookie cutter; 2 x 12-hole non-stick muffin tins

Method

  1. Cut the Stork into cubes and rub into the flour and salt in a large bowl until the mixture forms crumbs the size of frozen peas.
  2. In a separate bowl, mix the vinegar, egg (see Adam’s tip) and 2 tsp of the cold water. Add to the flour mix, then bring together to form a soft, slightly sticky dough. You may need to add extra ice-cold water – if so add just ½ tsp at a time. (Don’t over-work the dough or use too much water.)
  3. Flatten the pastry into a disc, wrap in cling film and chill in the fridge for 1-2 hours (see Make Ahead) or freeze for 30 minutes.
  4. Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Use a floured cutter to cut 15 circles. Gently press the circles into the tins and chill for 30 minutes.
  5. Heat the oven to 200°C/180°C fan/gas 6. Meanwhile make the filling. Put the sultanas in a medium heatproof bowl with 2 tbsp alcohol or hot water, then microwave for 15 seconds and allow to cool slightly. Add the golden syrup, sugar, melted butter, egg and vanilla, then mix well. Spoon into the pastry cases to about two-thirds full (don’t overfill or they’ll overflow when baking), then top each with 1-2 pecan halves.
  6. Bake for 15 minutes or until deep golden and bubbling. Cool in the tins for 10 minutes, then remove and cool on a wire rack (see Make Ahead).

delicious. tips

  1. You can leave the vinegar out of the pastry but it won’t be as tender and flaky.

  2. Make the pastry, wrap well in cling film and chill for up to 2 days. The baked tarts will keep somewhere cool for up to 3 days in an airtight tin. Or freeze in freezer bags for up to 3 months.

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