Directions:
- Preheat oven to 425°F.
- Prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
- In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
- Add vinegar, eggs and vanilla and mix well.
- Divide butter mixture into all tarts, not filling more than 2/3 full.
- Bake at 425F for 5 minutes; reduce heat to 375F and continue baking for 15 to 20 minutes (filling will be lightly browned but still bubbling).
- Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.27 Kcal (1111 kJ) | ||
| Calories from fat | 92.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.28g | 16% | |
|---|---|---|---|
| Cholesterol | 84.28mg | 28% | |
| Sodium | 76.31mg | 3% | |
| Potassium | 71.78mg | 2% | |
| Total Carbs | 43.17g | 14% | |
| Sugars | 42.73g | 171% | |
| Protein | 2.25g | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 333.96 Kcal (1398 kJ) | ||
| Calories from fat | 116.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 16% | |
|---|---|---|---|
| Cholesterol | 106.1mg | 28% | |
| Sodium | 96.07mg | 3% | |
| Potassium | 90.36mg | 2% | |
| Total Carbs | 54.35g | 14% | |
| Sugars | 53.8g | 171% | |
| Protein | 2.83g | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 3% | |
| Calcium | 48.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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