BCL - Toffee Cherry Butter Tarts Popular Recipes

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Toffee Cherry Butter Tarts

"Traditional Canadian butter brownies with a scrumptious twist - dried cherries update the same old raisins, and the optionally available melted toffee bits offer a sweet, chewy topping."

Ingredients :

1 (15 ounce) package deal refrigerated pie crust
2 eggs
2 cups brown sugar
2 tablespoons white vinegar
1 teaspoon vanilla extract
half cup melted butter
three/4 cup dried cherries
half cup chopped walnuts
half cup toffee baking bits (non-compulsory)

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 floor and reduce twelve 4-inch circles with a cookie cutter, rerolling scraps if essential. Line tart tins with pastry circles.
Beat eggs, brown sugar, vinegar, and vanilla together in a bowl till clean; stir in melted butter, cherries, and walnuts. Fill tart shells 2/three complete with butter mixture.
Bake inside the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (one hundred eighty levels C) and preserve baking until crust is golden and filling is effervescent, about 20 mins.
Remove tarts from oven; sprinkle calmly with toffee bits. Return brownies to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a cord rack, about 15 mins. Gently elevate muffins from tins.

Notes :

This recipe makes 2 dozen 2-inch mini truffles. Cut pastry into 24 (2 half-inch) circles for mini truffles.

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