Low Sodium Butter Tarts

Total time1 hr 20 min

Prep time30 min

Cook time20 min

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Ingredients

12 servings

For the pastry

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

1 cup packed dark brown sugar
⅓ cup unsalted butter, melted
¼ cup heavy cream
1 large egg
1 tsp pure vanilla extract
1 tbsp white vinegar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup raisins or roughly chopped pecans (optional)

Instructions

1
Whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out, press it into a flat disc, wrap it, and refrigerate for at least 30 minutes.

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