BCL - Toffee Cherry Butter Tarts You Have To Try

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Toffee Cherry Butter Tarts

"Traditional Canadian butter muffins with a scrumptious twist - dried cherries replace the usual raisins, and the non-obligatory melted toffee bits offer a candy, chewy topping."

Ingredients :

• 1 (15 ounce) package refrigerated pie crust
• 2 eggs
• 2 cups brown sugar
• 2 tablespoons white vinegar
• 1 teaspoon vanilla extract
• half of cup melted butter
• 3/four cup dried cherries
• half of cup chopped walnuts
• half cup toffee baking bits (optionally available)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H5M

• Preheat oven to 450 ranges F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
• Roll out pie crust on a gently floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if vital. Line tart tins with pastry circles.
• Beat eggs, brown sugar, vinegar, and vanilla collectively in a bowl till clean; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
• Bake inside the preheated oven for 10 mins. Reduce oven temperature to 350 tiers F (a hundred and eighty levels C) and continue baking until crust is golden and filling is effervescent, about 20 mins.
• Remove brownies from oven; sprinkle lightly with toffee bits. Return truffles to the oven; bake until toffee bits are just melted, about five mins. Cool on a wire rack, approximately 15 mins. Gently raise truffles from tins.

Notes :

• This recipe makes 2 dozen 2-inch mini muffins. Cut pastry into 24 (2 1/2-inch) circles for mini muffins.

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