Instructions. I use light or dark corn syrup, which makes the filling a little softer without being runny. Nice! I’ve never had this Canadian treat but look forward to trying it out on my family. Old FashionedContinue Reading How gorgeous and delicious. If you haven’t had butter tarts before, the filling is similar to that of a pecan pie. A few minutes after removing the tarts from the oven, run a knife or offset spatula … You can totally cheat and use premade pastry cups, I won’t tell. I have an old recipe given to me by an elderly Newfoundland/Canadian lady friend. I’ve only ever had store bought and this is my first time making my own. Thanks for your feedback! When it comes to butter tarts, simple is best. Place them in an airtight container. Make sure to use cold butter and iced water; Bring the dough together by pressing the dough, don’t knead it; Keep the dough in the refrigerator until ready to use; For the filling you need the ingredients to be at room temperature. That caramel filling is calling my name and the flaky crust looks awesome too! Mix all 3 ingredients in a small bowl. The filling is a chunky custard and very loose. My mom’s version calls for 325 degrees but the last few times I made them the pastry wasn’t quite browning so I increased the temp this time to 350 and they had the perfect golden colour. Sure can! 1 cup (200 grams) light brown sugar. Made these today and the custard filling is purely addictive. Or you can freeze for up to 2 months. Better to have a little too much than to try rolling pastry too thin or messing with re rolling out the scraps. If you've tried this recipe, come back and let us know how it was in the comment or ratings! I used this gluten free pastry recipe for a few gluten free ones, but everyone that ate the pastry in the Savory Experiments recipe said it was the best pastry ever, and this from a girl who has never made pastry before. Great recipe..firm is better so will not use maple syrup either! Repeat with remaining pastry. Jump to Recipe. Add butter directly to drained raisins and stir until butter is mostly melted. Add eggs one at the time. Use a round cutter or lid (4 inches) and cut 15 pieces. Don’t worry about perfection, you want people to know you made your own pastry! Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more! These are absolutely calling to me. Turn dough onto 2 plastic wrap pieces lying flat. Rich and gooey filling with a crunchy crust on top. I used the recipe published in 1979 of the Purity cookbook, which is very different to their recipe published in 1944. It’s basically butter, brown sugar and an egg with a few variations based on personal preference. Cover over and pat into a disc. 2 large (100 grams) eggs, at … Bake for about 10-12 minutes, or until pastry is browned and filling is browned and bubbly. 1/8 teaspoon salt. Add cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Your email address will not be published. If you’re making your own pastry, here’s my favourite recipe. Butter Tart Pie, made with a delicious flaky pie crust and that amazing sweet raisin filling. Required fields are marked *. Great way to celebrate Canada Day! Not in my family. Honestly divine. Add cold water and pulse until the dough starts coming together. Flaky, buttery crust. Glad you loved them and so glad they were a hit in Canada! Fortunately for you, I played with the butter amount (in fact I played with the butter and shaped it into an egg) and came up with a measured amount. Very easy recipe. It then deflates as it cools. Dough will be super sticky, this is normal. Bake at 400 degrees for 5 minutes. Some recipes call for cold butter, others warm. Your email address will not be published. Sign up HERE! These are incredibly delicious. Allow to cool slightly before attempting to remove from the tins. Very tasty. Press each dough circle into the bottom of a muffin pan cup. So glad you loved them. Thanks for taking this Canadian out of her comfort zone and making something my aunt always made! But if you like yours a little more runny you could use maple syrup. 1 cup chopped walnuts. Prepare pastry and allow to rest for 30 minutes before rolling. As I mentioned before, you can add dried fruit or nuts to the individual butter tarts. My grandma’s recipe included vanilla and my mom tweaked it to include some corn syrup which I also use. I placed presoaked raisins (10 minutes in boiled water) on bottom of each shell. One recipe for a double crust pie (or one store bought package of 2 pie shells) is a little more than you need. Thanks for the clean, uncluttered link straight to the recipe – will definitely follow you for that reason alone! We don’t stray away from it, we don’t mess with it (ok fine, I use cream instead of milk and have we talked about margarine before? Included in the recipe is butter, brown sugars, spices, coconut and walnuts. But where did they come from? As with any recipe, the ingredients vary from family to family. A delicious Canadian tradition that can’t be missed. Grease 1 muffin pan completely and 3 muffin cups from a second pan. I have a martini glass that’s the perfect size! 1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) pieces. 30 (2 inch) unbaked tart shells. The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry. Drain the currants and place a heaping teaspoon of currants in each large tart tin, or 8-10 currants in the bottom of each tiny tart tin. Using a food processor, pulse flour, sugar, and salt. Thank you for this amazing recipe! Best butter tart we ever had my whole family loved them and so easy to make you get 5 golden stars on these. Over the top delicious! Butter tarts are small pastries filled with a caramel-like custard made with butter, sugar, syrup, and egg. Would not recommend! Bake for 20 minutes until filling is bubbling and pastry is golden brown. In large bowl, whisk flour with salt. You’re probably thinking why would I buy corn syrup, what would I ever make with it. Snap a pic and hashtag it #SavoryExperiments— We love to see your creations on Instagram, Facebook, and Twitter! Mix the sugar, butter, eggs, salt, vanilla, and corn syrup together. … Once I subbed corn syrup for sone of the maple syrup. A flaky pie crust filled with a sweet raisin filling. Here’s the family butter tart recipe from my mother, the food writer and author of many cookbooks Lucy Waverman. It’s so hard to resist eating the tarts right out of the oven but bubbling hot sugar will give you a serious burn. Thank you, Kim! The recipe for today is an adaptation from the Purity cookbook published in 1979. A Canadian classic dessert recipe with sweet, slightly runny filling and … Stir in currants and pour into the pie shell. There are other recipes out there, but this recipe, with the slightly runny centre, is truly the perfect butter tart recipe. This recipe uses brown sugar and dark syrup, and I substituted it for maple syrup. I found the recipe for 15 tarts actually made 24 (with rainsins). Roll it out, not too thick and get a biscuit cutter, glass or something round with a thin edge that’s about an inch larger than your muffin tin hole. Don’t forget to take the butter out of the fridge in advance so it’s room temperature. It is all about the love and connections. Yes-the brown sugar should make them sweet enough! A rich, creamy dessert that has stood the test of time, these Canadian Butter Tarts are a total classic! I use Crisco golden shortening instead of butter in filling. The tarts to fight for – they look absolutely delicious, and something I would really enjoy over the weekend. Hi Rhonda- just curious what kind of syrup you used? 2 tablespoons heavy cream. At what step do I add these. Also, when looking for a butter tart recipe. Hi! Refrigerate while making the filling. Add maple syrup, salt, and vanilla extract. Jessica the mom, wife and food lover behind Savory Experiments. We are divided in our home between plain, raisins and nuts. Enter your name and email below to receive an email notification of new posts. Arrange the tart shells on a baking sheet, and fill tart shells 3/4 full. Bake them in the lower portion of the oven. Let the tarts cool for 5 minutes in the pan and remove to a cooling rack. The sweetest and the best homemade butter tart minis. Often dried fruit or nuts are added to the filling. All has different methods of preparing this iconic treat. Not runny. A Canadian treat that everyone should try, these EASY Canadian Butter Tarts consist of a flaky crust filled with a buttery, caramel-like, gooey center! Isn’t it great to have a recipe that goes back so far? I love raisins and nuts in mine so I added some. Pour filling into pie crust and bake for 25 minutes. This brought so many memories flooding back to me, Christmas baking with my Mom. Love them! Spoon evenly into tart shells, do not over fill. Might need a few minutes to get warm enough to be pliable the next day though. Just add a few to cups before you pour the batter (pour the batter over them). Jessica is an author, blog coach, photographer, recipe creator and spokesperson, TV personality, globetrotter and contributor to Parade, Better Homes & Gardens, Mashed and The Daily Meal Food + Travel and more! You are going to find that almost every recipe, whether it is from a cooking book dating back to 1940, to 1960 to today. Made these tonight and they knocked our socks off! 1 ½ cups packed brown sugar. Print Ingredients. If adding any of those ingredients, here is the amount you’ll need: Butter tarts keep well at room temperature for up to 2 days or in the refrigerator for up to a week. Now of course we changed a few things, but the base of the recipe is the same as all butter tart recipes… I have never made butter tarts before. 3 - 4 tablespoons ice cold water. My grandmother lived on the family farm and didn’t use any syrup in spite of having a sugar bush and making their own maple syrup. Butter Tarts are a quintessential Canadian dessert that vaguely resemble the interior of pecan pie. To make this crust, make sure all your ingredients are chilled, and working with a food processor ensures that the dough keeps the right temperature. Thanks for your input Shelley, I bet they tasted great with raisins! A Celebration of Food and Community from Ontario's Garden. 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