Marty's World Famous Butter Tarts

By broots

Ingredients

• 1 recipe Century-Old Nun's Pastry Dough
• 3/4 lb butter, melted
• 3 cups brown sugar, packed
• 3 cups corn syrup, slightly warmed in microwave
• 6 eggs
• 2 1/2 tblsp vanilla
• 1 1/2 tblsp freshly squeezed lemon juice
• 1 1/2 tsp kosher salt
• 1 1/2 tsp lemon rind
• 1/8 - 1/4 tsp nutmeg

Details

Servings 18

Preparation

Step 1

Preheat oven to 375ºF and grease 2 jumbo muffin pans.

Roll out half the pastry dough until it's about 1/4 - 1/8 inch thick. (Two stacked loonies are the right thickness.)Cut out 6-inch circles of pastry. You will end up with about 18-22 pastry circles after rolling the other half as well as re-rolling the pastry scraps.(Don't worry, the re-rolled pastry will remain unbelievably tender.) Fill the pans; reserve the remaining circles for the second batch of baking. Set the pastry circles and the pans in the fridge to keep cool while preparing the filling.

In a large bowl with an electric mixer, add the melted butter and sugar, and beat slowly for 2 minutes. Add the remaining ingredients and mix until just combined. Add to the prepared tart shells and bake for 25-27 minutes(this is for jumbo tarts, bake less time for smaller tarts). The filling should boil slightly and the crust should look golden.

Cool for 1-2 hours in the pan. Remove with a butter knife, loosening edges and lifting out. Repeat the whole process using the remaining pastry.

FOR RAISIN LOVERS: add raisins to the bottom of each tart before you pour in the filling. Pre-soak the raisins in hot water for 15 minutes and then strain.

FOR NUT LOVERS: add crushed pecans or walnuts to each tart shell.