Traditional Canadian butter tarts with a delicious twist - dried cherries replace the standard raisins, and the optional melted toffee bits provide a sweet, chewy topping.
Ingredients
- refrigerated pie crust: 1 pack (15 ounce pack)
- eggs: 2 piece
- brown sugar: 2 cups
- white vinegar: 2 Tbsp
- vanilla extract: 1 tsp
- butter: 0.5 cup (melted)
- cherries: 0.75 cup (dried)
- walnuts: 0.5 cup (chopped)
- toffee baking bits: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
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Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
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Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
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Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
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Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.
