Brandy Butter Tarts (your new Christmas favourite)
Ben has been making this recipe for over twelve years. When a plate of these appear for the first time, you just know that the festive season is upon us and it's time to light the fire and enjoy the lead up to Christmas. A wonderful & utterly delicious alternative to a mince pie and a recipe that just has to be shared. More the merrier, especially at this time of year.
It was passed down to Ben by Gloria Beauchamp the partner of David Ritchie, the Canadian owners of Superyacht 'Apoise' that Ben was aboard for five years before opening the restaurant, that saw Ben travel around the world - from the North West Passage to the Galapagos.
Ben would always make these at Christmas onboard and loved them so much that he brought them back to the island. They always flew out of the restaurant kitchen, especially at our Christmas markets.
They were passed down to Gloria by her grandmother from Vancouver, who has been making them for 60 years, so we have some pretty big boots to fill and three or so generations to honour. The pastry is made with lard and is absolutely delicious but very filling (and not great for your cholesterol), so if you want a pastry that is slightly healthier & lighter, version Ben has included a recipe below for his slightly nutty pastry.
If you're not keen on brandy, you could swap it for another alcohol of choice (rum works beautifully) - they also work really well with a drop of apple juice, if you'd prefer to make them alcohol free (we like to call the non boozy version - christmas tarts!)
RECIPE
Makes 24 tarts / Takes 1 hour to prep / 20 mins to Bake (worth every minute)
Glorias "Success" Pastry
Gloria's traditional recipe, you can swap half the lard to butter if you prefer
544g Pastry Lard
625g sifted flour
1 heaped tsp salt
1 tsp baking powder
1 tbsp lemon juice & enough cold water to make ¾ cup (180ml) liquid
1 egg
OR
Bens “slightly nutty” Pastry
230g Plain Flour
90g Icing sugar
90g Unsalted Butter Diced in little cubes (cold)
2 whole eggs beaten
10g almond flour
20g oat flour
1 large pinch salt
1. Rub butter with dry ingredients until resembles large breadcrumbs
2. Add eggs and bring pastry together
3. Cut into two balls, wrap & leave in fridge for 30 mins
4. Roll between lightly floured baking parchment until 2-3mm thick (1pound coin thickness)
5. Cut out pastry using a round cutter into disks and place into lightly oiled muffin or tartlet baking tray
1. Mix lard with dry ingredients until resembles large breadcrumbs
2. Add egg & lemon juice to bring pastry together
3. Cut into two balls, wrap & leave in fridge for 30 mins
4. Roll between lightly floured baking parchment until 2-3mm thick
5. Cut out pastry using a round cutter into disks and place into lightly oiled muffin or tartlet baking tray
Preheat oven to 180c (fan)/gas mark 6/400f
Brandy Butter Tart Filling
450g raisins
390g brown sugar
55g butter
4 eggs
1 tsp vanilla
1 tsp nutmeg
120ml brandy (optional)
1. Scald the raisins, by pouring boiling water over them, drain and while they are still hot add the sugar, butter and beaten egg
2. Stir well and add the vanilla, nutmeg & brandy (if using)
3. Spoon mixture into the tartlet cases and bake for 20-25 minutes, until set
4. Take out of the oven and allow to cool slightly before removing from the tray
Serve with Mulled wine, a large glass of Brandy or spiced Apple Juice, light the fire and listen to some Bing Crosby x
