The colder weather instinctively compels me to bake!
Being half-Canadian, butter tarts are a treat I've grown up with. It always fascinated me that when we'd visit Canada, I'd see butter tarts everywhere! I mean everywhere! From the corner convenience store to Kmart and every grocery store and bakery in between. They seem to be a country staple and once you cross the border; not so much. In the States, the closest thing we have is a pecan pie but it's just not the same.
So please allow me to share with you one of my all time favourite treats from the North with one of my favourite infusions from California's own Guru of Ganja, Mr. Ed Rosenthal.
I have found Stardust to be the most convenient way to add a lil magic to the treats I bake because it's so portable, versatile and conveniently packaged in 15mg doses. I don't always have infused oil or butter on hand but I do usually have a pack or two of Stardust in my midst thanks to the generous samples I received at the Infused Expo!
I chose to dose each tart individually rather than adding Stardust to the filling or the dough recipe because I wanted some non-medicated tarts as well.
For the Dough
I used The Pioneer Woman's recipe for perfect pie crust this time and I was quite pleased with the results.
- 3 cups all-purpose flour
- 1 tsp. salt
- 3/4 cup shortening, cut into pieces
- 3/4 cup butter, cut into pieces
- 2 eggs
- 1 Tbs. white vinegar
- 5 Tbs. cold water
Combine flour, salt, shortening, and butter in a large bowl. Using pastry cutter (or the two-knife method), gradually work it all together until mixture resembles coarse crumbs. Beat egg with fork and add to mixture along with vinegar. Add 1 Tbs. water; stir together until dough comes together, adding more water if necessary. Form mixture into two balls; shape into disks. Wrap separately in plastic food storage bags. Seal; refrigerate or freeze. Remove from freezer 30 minutes before you need them. Makes 2 (9") pie crusts or 24+ tart shells.
For the Filling
There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences and ingredients can vary, especially geographically. Mom likes hers firm so I used this recipe. If you'd like a more runny filling, simply use one egg, decrease the brown sugar to 1/2 cup and increase the corn syrup to 1/2 cup.