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Peterborough Butter Tarts

Dedicated to everyone in Peterborough, Ontario

Peterborough is butter tart country and Beans came correct. Slayer on the shirt, tarts fresh out of the oven, and a rule so important it gets said twice: keep everything cold. Real flaky pastry, gooey brown sugar filling, done in under an hour.

Today's pre-roll:Northern Glow Supply Co, Peterborough Today's soundtrack:Shockwire — I Drive The Speed Limit Cause There's Drugs In The Car Happy BirthdayJenn! 🎂
45 minPrep
20 minBake
65 minTotal
12Makes
EasyDifficulty
Beans holding a fresh butter tart next to a tray just out of the oven

Ingredients

Pastry

  • 2 cups flour
  • Pinch of salt
  • REALLY COLD — 3/4 cup butter
  • REALLY COLD — 5–7 tbsp water

Filling

  • 1 cup packed brown sugar
  • 1/4 cup melted butter
  • 2 eggs
  • Splash of vanilla
  • 1 pkg of vinegar

Directions

  1. Mix the flour and salt. Cut in the REALLY COLD butter — barely mix it. Do the rest with your lazy hands until the dough just comes together.
  2. Add REALLY COLD water, 5–7 tbsp, until it holds. Don't overwork it.
  3. Wrap the dough and throw it in the fridge for at least 30 minutes. This is the whole trick.
  4. While the dough chills: mix the brown sugar, melted butter, eggs, vanilla, and vinegar until smooth.
  5. Roll out the pastry, cut rounds, press them into a muffin tin.
  6. Pour the filling into the shells.
  7. Bake at 350°F for 20 minutes.
  8. Let them cool before you eat. Seriously. The filling is molten and they need time to set.

Video

Flaky where it counts, gooey in the middle, gone before they finish cooling. Peterborough knows what it's doing, and now so do you.