If you've tried this recipe, come back and let us know how it was in the comment or ratings! Also, when looking for a butter tart recipe. Copycat Fogo de Chao Rolls – Cheese Puff Bread. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Now of course we changed a few things, but the base of the recipe is the same as all butter tart recipes… This pastry is baked until the filling is semi-solid with a crunchy top. Can’t wait to make a big batch of these. I will be baking these in the future again for sure. It is easiest to use a glass measuring cup with a pour spout. I did cheat and used premade tart shells, but it was still wonderful. 1/8 teaspoon salt. Amazing delicious butter tarts!! If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins. My grandmother always referred to unsalted butter as “sweet butter.” I’m not sure why but I often use unsalted in sweet recipes. Perfect for brunch, tea or dessert! Those years baking with her, probably getting in her way in truth, fueled a passion for baking that has been in me since. There is a big group of people who like it with dried fruit and others with nuts, and some with both. Would not recommend! If you don’t like raisins just leave them out! 1 egg 1 cup Brown sugar 1 tsp Vanilla Instructions. Repeat with remaining pastry. 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. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more! Want more pie recipes? The Five Roses Cookbook Prize Butter Tarts recipe is literally the only butter tart recipe that my family has ever used. Love them! Thanks for the clean, uncluttered link straight to the recipe – will definitely follow you for that reason alone! The crust is delicious and easy to make but the filling you can taste the egg. Thank you very much for sharing this recipe! The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry. The maple creates the perfect flavour and texture. Your email address will not be published. Sprinkle over flour mixture, stirring briskly with fork until pas Pour filling into pie crust and bake for 25 minutes. 1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) pieces. Old FashionedContinue Reading A flaky pie crust filled with a sweet raisin filling. Arrange the tart shells on a baking sheet, and fill tart shells 3/4 full. I fill some with raisins that I love love and some with pecans that friends and my goddaughter prefer. This recipe uses brown sugar and dark syrup, and I substituted it for maple syrup. Worth a trip to the store for more maple syrup. Lower pastry circles into tart tins, pinching and arranging into even circles. Stir in currants and pour into the pie shell. All has different methods of preparing this iconic treat. Facebook | Twitter | Youtube   Pinterest | Instagram  Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Roll half of dough into rectangle and cut out 6 tarts using a biscuit cutter or martini glass that is at least one inch large than muffin tin hole. Cover over and pat into a disc. Nothing like it! Butter tart filling is super simple to make. Required fields are marked *. Add to sugar mixture and combine until butter is melted. the Five Roses Cookbook butter tart recipe! How gorgeous and delicious. Classic Butter Tarts 26 This is a great treat that is a small twist on pecan or walnut pie. Instructions. 2 tablespoons heavy cream. I miss her so much. 1 cup chopped walnuts. Eat in moderation. This brought so many memories flooding back to me, Christmas baking with my Mom. As I mentioned before, you can add dried fruit or nuts to the individual butter tarts. Just add a few to cups before you pour the batter (pour the batter over them). Raisins were in my family recipe, too. Thanks for your input Shelley, I bet they tasted great with raisins! Roll half of dough into rectangle and cut out 6 tarts using a biscuit cutter or martini glass that is at least one inch large than muffin tin hole. You can buy pastry already rolled out and just cut the tart shapes. Yummy! As an Amazon Associate I earn from qualifying purchases. Sure can! Sprinkle flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Flaky, buttery crust. These sure remind me of my Gramma! The recipe is easily adaptable to every palate. My grandma (and probably great grandma) didn’t use any syrup at all. 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. Add cold water and pulse until the dough starts coming together. You can totally cheat and use premade pastry cups, I won’t tell. The filling puffs and bubbles up during baking and will spill over the edge, resulting in your tarts sticking to the pan. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Combine all ingredients in filling and beat on medium speed until well blended and slightly fluffy. Definitely a go to recipe for a great Canadian classic. Tarts are too big to pop into your mouth all at once so I’m not on the runny team. I use Crisco golden shortening instead of butter in filling. 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! Thank you for this amazing recipe! Butter tarts are a Canadian favourite, made with a few common ingredients baked in a flaky pastry shell. Bake them in the lower portion of the oven. Over the top delicious! The original recipe was written like this: 1 egg, butter the size of an egg, a cup of brown sugar and vanilla. Filter through hundreds of recipes to find the specific meal. Preheat oven to 350° and ensure rack is in lower part of oven. Butter tart recipes, and variations like butter tart ice cream, regularly appear in magazines like Canadian Living. Use a round cutter or lid (4 inches) and cut 15 pieces. Made these today and the custard filling is purely addictive. It then deflates as it cools. This old fashioned butter tart recipe is one of the best you will taste. I’ve tried them, they’re not terrible but they taste too salty to me and they break easily when pulling them apart. Snap a pic and hashtag it #SavoryExperiments— We love to see your creations on Instagram, Facebook, and Twitter! Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Mix all 3 ingredients in a small bowl. A no-bake pie made with graham cracker crust, a layer of sweet cream cheese, loads of fresh strawberries and a homemade strawberry jelly. Amazing recipe! They are utterly delicious. 2 large (100 grams) eggs, at … 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, 1/2 cup raisins soaked in hot water until they plump and then drain, 1/2 cup walnuts (chopped) and 1/2 cup raisins. Jessica the mom, wife and food lover behind Savory Experiments. 350 degrees- last step of making the crust is to preheat the oven to 350 happy holidays! With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs. CLICK: 7 Days to Being a Better Home Cook! I’ve only ever had store bought and this is my first time making my own. Don’t worry about perfection, you want people to know you made your own pastry! Copyright © 2021 Savory Experiments, All Rights Reserved. Thank you! I have never made butter tarts before. That caramel filling is calling my name and the flaky crust looks awesome too! Will definitely be making again very soon!! Oh my! 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. 2 eggs. I purchased raisins and dates. Bake at 400 degrees for 5 minutes. Thank YOU for coming back to let us know! Add eggs one at the time. Old Fashioned Butter Tarts, the best homemade to die for Butter Tart Recipe. It is the recipe she used for her tarts. You can make them with ingredients you probably already have on hand! Tips for the best Butter Tart dough. Butter tarts are for Christmas from my kitchen for more than 30 years !! Enter your name and email below to receive an email notification of new posts. This was the first time baking and eating these tarts. Thank you for triggering such happy thoughts. I have made the filling and cheated with ore made tart shells as it was my dfirst time ever making them! Omgggg so amazing! All ready in less than 20 minutes! For more information, please see my Privacy Policy. Once I subbed corn syrup for sone of the maple syrup. Let her help you create restaurant quality family meals using the four S's. I brought them over to my family and everyone enjoyed them! 30 (2 inch) unbaked tart shells. Yes, we have. 1 cup (200 grams) light brown sugar. Yay!!! A Celebration of Food and Community from Ontario's Garden. 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! Indulge in some great Old Fashioned Butter Tarts. CONNECT WITH SAVORY EXPERIMENTS! So glad you loved them. Not in my family. I’ve made it 3 times now. Or Spicy Thai Grapefruit Salad with Shrimp. You are going to find that almost every recipe, whether it is from a cooking book dating back to 1940, to 1960 to today. I usually bake with unsalted butter and add a bit of salt to the filling. I use light or dark corn syrup, which makes the filling a little softer without being runny. Grease 1 muffin pan completely and 3 muffin cups from a second pan. Then lower the circle into each hole and pinch the edges to fit. Some recipes call for cold butter, others warm. Bake for 20 minutes until filling is bubbling and pastry is golden brown. Mix up the filling with a hand mixer so it gets well blended and a little fluffy. 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. Refrigerate for at least 1 hour. I used bought tart shells. Will definitely be using this recipe forever. Or you can freeze for up to 2 months. Well, there’s always the caramel corn portion of Chicago Mix Popcorn. The butter gives the pastry a slightly golden colour. 1 ½ cups packed brown sugar. You’re probably thinking why would I buy corn syrup, what would I ever make with it. Here’s the family butter tart recipe from my mother, the food writer and author of many cookbooks Lucy Waverman. Made these tonight and they knocked our socks off! After that first publication, where the recipe was vague (just a list of ingredients and then says mix), it seems to change a little. Isn’t it great to have a recipe that goes back so far? Really cannot use corn syrup for a couple of reasons..what would you substitute? Stir in beaten egg. I found the recipe for 15 tarts actually made 24 (with rainsins). If you haven’t had butter tarts before, the filling is similar to that of a pecan pie. A family recipe! Bake for about 10-12 minutes, or until pastry is browned and filling is browned and bubbly. Nice! ½ cup butter. You’ll likely have leftover batter since you are taking up volume with the raisins and dates. Don’t forget to take the butter out of the fridge in advance so it’s room temperature. In large bowl, whisk flour with salt. Butter Tarts are a quintessential Canadian dessert that vaguely resemble the interior of pecan pie. And the perfect soft centre! Prepare pastry and allow to rest for 30 minutes before rolling. It is all about the love and connections. It’s basically butter, brown sugar and an egg with a few variations based on personal preference. Aww, Sandra, I hope they bring you so much love and joy. Great way to celebrate Canada Day! We are divided in our home between plain, raisins and nuts. These are incredibly delicious. Like I said before, don’t let pastry making scare you off. The way it stays gooey in the middle is magic. Or you can buy the tart shells ready to bake in the frozen foods section. Some people put raisins or nuts like pecans or walnuts in theirs. Mix the sugar, butter, eggs, salt, vanilla, and corn syrup together. I used corn syrup instead of maple syrup. 3 - 4 tablespoons ice cold water. As with any recipe, the ingredients vary from family to family. Using a food processor, pulse flour, sugar, and salt. I placed presoaked raisins (10 minutes in boiled water) on bottom of each shell. Best butter tart we ever had my whole family loved them and so easy to make you get 5 golden stars on these. Period. Once you’ve rolled out the dough and placed it in the muffin pan, keep it in the refrigerator until you’re ready to bake. Refrigerate while making the filling. Home » Recipes » Desserts » Custards + Puddings » Canadian Butter Tarts. Homemade butter pastry is best but if you’re not a pastry maker, grab some ready made pastry or even frozen tart shells and you’re good to go. When it comes to butter tarts, simple is best. For the filling you need the ingredients to be at room temperature. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one. Hi Rhonda- just curious what kind of syrup you used? She had raisins in hers. The sweetest and the best homemade butter tart minis. Might need a few minutes to get warm enough to be pliable the next day though. 30 minutes before starting, take the butter and the eggs out of the refrigerator. With these tarts you get a bunch of flavor and texture. You can use your favorite pie crust or use the one in the recipe below. Unfortunately, ads are a part of that. I used the recipe published in 1979 of the Purity cookbook, which is very different to their recipe published in 1944. Made 2 1/2 doz… but no complaints! One recipe for a double crust pie (or one store bought package of 2 pie shells) is a little more than you need. We’re all pretty particular about our Butter Tarts here in the great white north. Let the tarts cool for 5 minutes in the pan and remove to a cooling rack. I make the pastry with half butter and half lard or shortening. Using a tablespoon, pour into each tart shell, filling 2/3 full. Bless you. Did I miss what temperature you bake these at? Press each dough circle into the bottom of a muffin pan cup. Rich and gooey filling with a crunchy crust on top. Mine did make closer to two dozen, but I think I used a 3 inch cookie cutter instead of 4 inch. 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. My grandma’s recipe included vanilla and my mom tweaked it to include some corn syrup which I also use. Often dried fruit or nuts are added to the filling. The tarts to fight for – they look absolutely delicious, and something I would really enjoy over the weekend. But if you like yours a little more runny you could use maple syrup. So you can please everyone. Butter Tarts, the famous Canadian dessert is now served in Pie Size. Thanks for taking this Canadian out of her comfort zone and making something my aunt always made! Be sure to follow me on social media, so you never miss a post! Add butter directly to drained raisins and stir until butter is mostly melted. There are other recipes out there, but this recipe, with the slightly runny centre, is truly the perfect butter tart recipe. Thank you in advance. This recipe would’ve been passed around through families or passed around at churches. Hi! Perfect every time. Personally I don’t like them runny, mostly because that adds a challenge when eating them. These are absolutely calling to me. Don’t over fill the tarts shells. Great recipe..firm is better so will not use maple syrup either! Add cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Allow to cool slightly before attempting to remove from the tins. 2 cups raisins. Some people add maple syrup to their tarts but we don’t. I wish I could show you her old cookbook I have sitting here, all tattered and taped, stained from many years of baking for her family and then mine. Spoon evenly into tart shells, do not over fill. Very easy recipe. Reduce heat to 350 degrees and bake for 35 minutes longer or until center is just firm to the touch, covering edges of pastry with foil if browning to much. I can say 100% that they are delicious and I hope they taste just like you remember. This butter tart recipe can be enjoyed plain or with walnuts, raisins, or chocolate chips. Thank you, Kim! The recipe for today is an adaptation from the Purity cookbook published in 1979. Very tasty. It is a custard, so it is egg based and will be slightly eggy, but the maple piece is important. Print Ingredients. The Ultimate Butter Tart, an original Crisco recipe, is by far the best butter tart recipe you will make for this traditional Canadian treat. So today I am tackling making the dough that’s a bit time consuming to put in the muffin tray but I am so excited for the outcome! Dough will be super sticky, this is normal. These little butter tarts start with a flaky crust. Pastry likes to be cooked from the bottom. 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. Add maple syrup, salt, and vanilla extract. Happy holidays <3. A delicious Canadian tradition that can’t be missed. CSA (Community Supported Agriculture) Recipes, Shortbread with Chocolate Covered Almonds. But where did they come from? A rich, creamy dessert that has stood the test of time, these Canadian Butter Tarts are a total classic! Butter Tart Pie, made with a delicious flaky pie crust and that amazing sweet raisin filling. So glad you loved them, we do too! 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. 12 individual tart shells, ready made, or use my pie crust recipe! Thanks We try to balance being user friendly, but also support our family with the blog. This recipe makes 12 large tarts in a muffin pan or 24 smaller tarts in a mini muffin pan. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. Repeat with remaining pastry. Better to have a little too much than to try rolling pastry too thin or messing with re rolling out the scraps. I guess if you did they would be called Maple Tarts. 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? 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. Can the dough be left in the fridge overnight? A Canadian classic dessert recipe with sweet, slightly runny filling and … 26 Great Canadian Butter Tart Recipes | Food Network Canada Your email address will not be published. Chop, You won’t believe how moist and delicious this, A modern version of a patty melt, Turkey Patty Melt, Classic Canadian Butter Tarts with homemade butter pastry, butter pastry, butter tarts, classic Canadian butter tarts, homemade butter tarts.