This Canadian recipe is a simple classic. I like to add sultanas to mine.
- 85 g butter, melted
- 185 g (1 cup) soft brown sugar
- 50 ml milk
- 1 egg
- 85 g (½ cup) sultanas
Brown sugar shortcrust pastry
- 300 g (2 cups) plain flour, sifted
- 55 g (¼ cup) brown sugar
- 250 g (1 cup) cold butter, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 12 tarts
Chilling time: 40 minutes
- For the shortcrust pastry, combine the flour and sugar together in a large bowl. Using your fingertips, rub the butter into the flour mixture to form a coarse breadcrumbs. Add a few tablespoons of cold water and bring together into a dough.
- Roll out the pastry on a lightly floured surface until about 5-mm thick. Using a pastry cutter, cut out 12 circles from the pastry, large enough to fit into the holes of a muffin tin. Press the pastry rounds into the muffin holes and refrigerate for 20 minutes.
- Preheat the oven to 240°C.
- Place all the ingredients for the filling except the sultanas in a bowl and whisk together well. Add a few sultanas into the base of each muffin hole and cover with the filling until the tarts are about two-thirds full.
- Bake for 15 minutes or until bubbling. Remove from the oven, stand until cool, then transfer to a wire rack.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.