All has different methods of preparing this iconic treat. This is a recipe that’s been passed down for generations in my family. Not runny. Now of course we changed a few things, but the base of the recipe is the same as all butter tart recipes… Omgggg so amazing! A Canadian classic dessert recipe with sweet, slightly runny filling and … Great recipe..firm is better so will not use maple syrup either! 30 minutes before starting, take the butter and the eggs out of the refrigerator. Old Fashioned Butter Tarts, the best homemade to die for Butter Tart Recipe. That caramel filling is calling my name and the flaky crust looks awesome too! I think they’d be perfectly fine without any syrup. 26 Great Canadian Butter Tart Recipes | Food Network Canada Mix up the filling with a hand mixer so it gets well blended and a little fluffy. I’ve never had this Canadian treat but look forward to trying it out on my family. I used maple syrup to make these butter tarts, but you can use dark syrup too. Place them in an airtight container. These are so gooey and perfect! Thank you, Kim! At what step do I add these. The filling is a chunky custard and very loose. Mix the sugar, butter, eggs, salt, vanilla, and corn syrup together. Using a tablespoon, pour into each tart shell, filling 2/3 full. Isn’t it great to have a recipe that goes back so far? 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. Some people put raisins or nuts like pecans or walnuts in theirs. The butter gives the pastry a slightly golden colour. Over the top delicious! You’ll likely have leftover batter since you are taking up volume with the raisins and dates. If you’re making your own pastry, here’s my favourite recipe. I used the recipe published in 1979 of the Purity cookbook, which is very different to their recipe published in 1944. Turn dough onto 2 plastic wrap pieces lying flat. This was the first time baking and eating these tarts. Yes-the brown sugar should make them sweet enough! The sweetest and the best homemade butter tart minis. Made these tonight and they knocked our socks off! This recipe would’ve been passed around through families or passed around at churches. Stir in beaten egg. The recipe is easily adaptable to every palate. Perfect for brunch, tea or dessert! These are absolutely calling to me. Copyright © 2021 Savory Experiments, All Rights Reserved. Don’t worry about perfection, you want people to know you made your own pastry! She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Butter tart recipes, and variations like butter tart ice cream, regularly appear in magazines like Canadian Living. She had raisins in hers. Personally I don’t like them runny, mostly because that adds a challenge when eating them. As I mentioned before, you can add dried fruit or nuts to the individual butter tarts. Often dried fruit or nuts are added to the filling. 350 degrees- last step of making the crust is to preheat the oven to 350 happy holidays! Butter tarts are so truly Canadian, but here on the prairies there is only ONE recipe that we use. Tips for the best Butter Tart dough. Pastry likes to be cooked from the bottom. Yummy! Within its fragile pastry shell, it holds a country’s memories of long weekends, country bakeries, recipes handed down through generations, and an eternal debate over raisins. You can make them with ingredients you probably already have on hand! Included in the recipe is butter, brown sugars, spices, coconut and walnuts. It is said that the first written recipe for these tarts appeared in 1900 in the Royal Victoria Cookbook with the name, Filling for Tarts. If you've tried this recipe, come back and let us know how it was in the comment or ratings! Add maple syrup, salt, and vanilla extract. I miss her so much. Rich and gooey filling with a crunchy crust on top. 2 tablespoons heavy cream. Indulge in some great Old Fashioned Butter Tarts. Raisins were in my family recipe, too. Flaky, buttery crust. 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. I have a martini glass that’s the perfect size! You can use your favorite pie crust or use the one in the recipe below. A Celebration of Food and Community from Ontario's Garden. So you can please everyone. For the filling you need the ingredients to be at room temperature. If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins. I used bought tart shells. I guess if you did they would be called Maple Tarts. This recipe uses brown sugar and dark syrup, and I substituted it for maple syrup. They are utterly delicious. Repeat with remaining pastry. And the perfect soft centre! 1/8 teaspoon salt. Thank you for this amazing recipe! In large bowl, whisk flour with salt. 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. I did cheat and used premade tart shells, but it was still wonderful. 3 - 4 tablespoons ice cold water. Definitely a go to recipe for a great Canadian classic. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Mine did make closer to two dozen, but I think I used a 3 inch cookie cutter instead of 4 inch. Love them! A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs. Bake them in the lower portion of the oven. The original recipe was written like this: 1 egg, butter the size of an egg, a cup of brown sugar and vanilla. You can totally cheat and use premade pastry cups, I won’t tell. Refrigerate for at least 1 hour. 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! The tarts to fight for – they look absolutely delicious, and something I would really enjoy over the weekend. Tarts are too big to pop into your mouth all at once so I’m not on the runny team. 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. Don’t forget to take the butter out of the fridge in advance so it’s room temperature. CONNECT WITH SAVORY EXPERIMENTS! Amazing recipe! 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! Like I said before, don’t let pastry making scare you off. A delicious Canadian tradition that can’t be missed. With these tarts you get a bunch of flavor and texture. Then lower the circle into each hole and pinch the edges to fit. Aww, Sandra, I hope they bring you so much love and joy. Add all ingredients to shopping list. Pour filling into pie crust and bake for 25 minutes. I usually bake with unsalted butter and add a bit of salt to the filling. Spoon evenly into tart shells, do not over fill. The filling puffs and bubbles up during baking and will spill over the edge, resulting in your tarts sticking to the pan. Happy holidays <3. Or you can freeze for up to 2 months. For more information, please see my Privacy Policy. Butter Tarts are a quintessential Canadian dessert that vaguely resemble the interior of pecan pie. The Ultimate Butter Tart, an original Crisco recipe, is by far the best butter tart recipe you will make for this traditional Canadian treat. It is easiest to use a glass measuring cup with a pour spout. I’ve tried them, they’re not terrible but they taste too salty to me and they break easily when pulling them apart. These little butter tarts start with a flaky crust. The Five Roses Cookbook Prize Butter Tarts recipe is literally the only butter tart recipe that my family has ever used. This pastry is baked until the filling is semi-solid with a crunchy top. Let her help you create restaurant quality family meals using the four S's. Thank YOU for coming back to let us know! Facebook | Twitter | Youtube   Pinterest | Instagram  Get our FREE 8 Day E-Course on How to Be a Better Home Cook. The beauty of Butter Tarts is that you can make a few of each kind, simply by adding a few nuts or raisins or even currants to the filling of individual tarts. Butter tart filling is super simple to make. Instructions. 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. How gorgeous and delicious. This butter tart recipe can be enjoyed plain or with walnuts, raisins, or chocolate chips. Lower pastry circles into tart tins, pinching and arranging into even circles. Enter your name and email below to receive an email notification of new posts. 1 cup chopped walnuts. Period. So glad you loved them, we do too! You are going to find that almost every recipe, whether it is from a cooking book dating back to 1940, to 1960 to today. 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! A no-bake pie made with graham cracker crust, a layer of sweet cream cheese, loads of fresh strawberries and a homemade strawberry jelly. 2 large (100 grams) eggs, at … the Five Roses Cookbook butter tart recipe! Prepare pastry and allow to rest for 30 minutes before rolling. Glad you loved them and so glad they were a hit in Canada! Stir in currants and pour into the pie shell. Add cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Thank you for triggering such happy thoughts. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one. A rich, creamy dessert that has stood the test of time, these Canadian Butter Tarts are a total classic! Bless you. The way it stays gooey in the middle is magic. Sign up HERE! With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Cream butter and sugar. Hi Rhonda- just curious what kind of syrup you used? 1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) pieces. Allow to cool slightly before attempting to remove from the tins. You can buy pastry already rolled out and just cut the tart shapes. Thank you in advance. I brought them over to my family and everyone enjoyed them! Those years baking with her, probably getting in her way in truth, fueled a passion for baking that has been in me since. We’re all pretty particular about our Butter Tarts here in the great white north. Butter tarts are a Canadian favourite, made with a few common ingredients baked in a flaky pastry shell. We are divided in our home between plain, raisins and nuts. Butter Tart Pie, made with a delicious flaky pie crust and that amazing sweet raisin filling. Here’s the family butter tart recipe from my mother, the food writer and author of many cookbooks Lucy Waverman. Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. 12 individual tart shells, ready made, or use my pie crust recipe! Very tasty. 1 cup (200 grams) light brown sugar. Refrigerate while making the filling. Your email address will not be published. Sprinkle over flour mixture, stirring briskly with fork until pas I purchased raisins and dates. Your email address will not be published. It is all about the love and connections. Don’t over fill the tarts shells. Bake at 400 degrees for 5 minutes. Let the tarts cool for 5 minutes in the pan and remove to a cooling rack. Also, when looking for a butter tart recipe. It’s basically butter, brown sugar and an egg with a few variations based on personal preference. Oh my! Required fields are marked *. Thanks for taking this Canadian out of her comfort zone and making something my aunt always made! Preheat oven to 350° and ensure rack is in lower part of oven. I used corn syrup instead of maple syrup. Butter Tart Pie Nutrition Notes: Butter tarts (and their pie version) are high in total fat, saturated fat, sugar, and calories. Classic Butter Tarts 26 This is a great treat that is a small twist on pecan or walnut pie. Add eggs one at the time. Really cannot use corn syrup for a couple of reasons..what would you substitute? The crust is delicious and easy to make but the filling you can taste the egg. Best butter tart we ever had my whole family loved them and so easy to make you get 5 golden stars on these. As with any recipe, the ingredients vary from family to family. CLICK: 7 Days to Being a Better Home Cook! Can the dough be left in the fridge overnight? All ready in less than 20 minutes! Great way to celebrate Canada Day! Or you can buy the tart shells ready to bake in the frozen foods section. 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. Grease 1 muffin pan completely and 3 muffin cups from a second pan. Butter Tarts, the famous Canadian dessert is now served in Pie Size. Sprinkle flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. . Can’t wait to make a big batch of these. Yay!!! My grandma (and probably great grandma) didn’t use any syrup at all. I love raisins and nuts in mine so I added some. 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 the clean, uncluttered link straight to the recipe – will definitely follow you for that reason alone! Well, there’s always the caramel corn portion of Chicago Mix Popcorn. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more! Yes, we have. Repeat with remaining pastry. The maple creates the perfect flavour and texture. Butter tarts are small pastries filled with a caramel-like custard made with butter, sugar, syrup, and egg. Bake for 20 minutes until filling is bubbling and pastry is golden brown. Jump to Recipe. Print Ingredients. Thank you very much for sharing this recipe! Add cold water and pulse until the dough starts coming together. There are other recipes out there, but this recipe, with the slightly runny centre, is truly the perfect butter tart recipe. Not in my family. I have never made butter tarts before. Would not recommend! Want more pie recipes? I placed presoaked raisins (10 minutes in boiled water) on bottom of each shell. A few minutes after removing the tarts from the oven, run a knife or offset spatula … ½ cup butter. It is the recipe she used for her tarts. Worth a trip to the store for more maple syrup. Snap a pic and hashtag it #SavoryExperiments— We love to see your creations on Instagram, Facebook, and Twitter! Honestly divine. A flaky pie crust filled with a sweet raisin filling. Better to have a little too much than to try rolling pastry too thin or messing with re rolling out the scraps. Prepare pastry and allow to rest for 30 minutes before rolling. These sure remind me of my Gramma! These … Nothing like it! It then deflates as it cools. CSA (Community Supported Agriculture) Recipes, Shortbread with Chocolate Covered Almonds. As an Amazon Associate I earn from qualifying purchases. There is a big group of people who like it with dried fruit and others with nuts, and some with both. Some recipes call for cold butter, others warm. Once I subbed corn syrup for sone of the maple syrup. Like almost all desserts (especially ones containing the word “butter” in the name), this is a delicious treat. The butter tart is not just any dessert. It’s so hard to resist eating the tarts right out of the oven but bubbling hot sugar will give you a serious burn. 2 cups raisins. My grandmother always referred to unsalted butter as “sweet butter.” I’m not sure why but I often use unsalted in sweet recipes. Use a round cutter or lid (4 inches) and cut 15 pieces. Unfortunately, ads are a part of that. Amazing delicious butter tarts!! Just add a few to cups before you pour the batter (pour the batter over them). Will definitely be making again very soon!! Did I miss what temperature you bake these at? It is a custard, so it is egg based and will be slightly eggy, but the maple piece is important. This recipe makes 12 large tarts in a muffin pan or 24 smaller tarts in a mini muffin pan. 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. Preheat oven to 350° and ensure rack is in lower part of oven. A family recipe! Filter through hundreds of recipes to find the specific meal. These are incredibly delicious. Thanks for your input Shelley, I bet they tasted great with raisins! Just trying to troubleshoot for others and if you use a maple flavored syrup opposed to a grade real maple syrup, it makes a world of difference. I will be baking these in the future again for sure. 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. I am going to make them now. Caprese Salad is a simple dish consisting of ripe, Nothing says spring like fresh cut asparagus. 30 (2 inch) unbaked tart shells. Eat in moderation. Cover over and pat into a disc. One recipe for a double crust pie (or one store bought package of 2 pie shells) is a little more than you need. Or Spicy Thai Grapefruit Salad with Shrimp. Such an easy, great recipe. Some make the filling with brown sugar; others add maple syrup or dark syrup. It has been such a difficult year for our planet. Butter Tart Filling: 1/3 cup (75 grams) unsalted butter, at room temperature. Jessica the mom, wife and food lover behind Savory Experiments. I can say 100% that they are delicious and I hope they taste just like you remember. Your email address will not be published. You’re probably thinking why would I buy corn syrup, what would I ever make with it. The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry. 1 egg 1 cup Brown sugar 1 tsp Vanilla Instructions. I have an old recipe given to me by an elderly Newfoundland/Canadian lady friend. I found the recipe for 15 tarts actually made 24 (with rainsins). I have made the filling and cheated with ore made tart shells as it was my dfirst time ever making them! Butter tarts are for Christmas from my kitchen for more than 30 years !! Thank you! 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. But historians agree that this recipe existed for hundreds of years before, and that this was the first time it was formalized into a cookbook. So glad you loved them. Using a food processor, pulse flour, sugar, and salt. Some people like the filling to be runny, while others prefer it to be set. Some people add maple syrup to their tarts but we don’t. Mix all 3 ingredients in a small bowl. I’ve only ever had store bought and this is my first time making my own. 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. I use Crisco golden shortening instead of butter in filling. My grandma’s recipe included vanilla and my mom tweaked it to include some corn syrup which I also use. If you don’t like raisins just leave them out! 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. But if you like yours a little more runny you could use maple syrup. After that first publication, where the recipe was vague (just a list of ingredients and then says mix), it seems to change a little. I fill some with raisins that I love love and some with pecans that friends and my goddaughter prefer. Dough will be super sticky, this is normal. 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. Copycat Fogo de Chao Rolls – Cheese Puff Bread. 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. Perfect every time. Nice! I use light or dark corn syrup, which makes the filling a little softer without being runny. When it comes to butter tarts, simple is best. Very easy recipe. Add butter directly to drained raisins and stir until butter is mostly melted. Made these today and the custard filling is purely addictive. Press each dough circle into the bottom of a muffin pan cup. Thanks We try to balance being user friendly, but also support our family with the blog. Be sure to follow me on social media, so you never miss a post! Sure can! 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. Made 2 1/2 doz… but no complaints! Combine all ingredients in filling and beat on medium speed until well blended and slightly fluffy. Old FashionedContinue Reading If you haven’t had butter tarts before, the filling is similar to that of a pecan pie. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. 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. Hi! Will definitely be using this recipe forever. Bake for about 10-12 minutes, or until pastry is browned and filling is browned and bubbly. Home » Recipes » Desserts » Custards + Puddings » Canadian Butter Tarts. … This old fashioned butter tart recipe is one of the best you will taste. But where did they come from? I’ve made it 3 times now. 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? I make the pastry with half butter and half lard or shortening. Add to sugar mixture and combine until butter is melted. The recipe for today is an adaptation from the Purity cookbook published in 1979. 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. Arrange the tart shells on a baking sheet, and fill tart shells 3/4 full. Might need a few minutes to get warm enough to be pliable the next day though. 2 eggs. Thanks for your feedback! This brought so many memories flooding back to me, Christmas baking with my Mom. 1 ½ cups packed brown sugar. Like yours a little more runny you could use maple syrup to make but the maple.... Using the four s 's, spices, coconut and walnuts s been passed down for in... Resembles coarse crumbs with a flaky pastry shell to 350 happy holidays, what would i ever make it. Small pieces of food and Community from Ontario 's Garden up during baking and will spill over the,... 10-12 minutes, or use my pie crust or use the one in recipe... Favourite, made with butter, flour, vanilla and salt until blended Shortbread with chocolate Covered Almonds variations on. Comment or ratings Newfoundland/Canadian lady friend small pastries filled with a few to before... Unsalted butter and the eggs out of the maple piece is important kind of syrup used... “ butter ” in the frozen foods section, about 1/8 of an inch thick bake them in the portion! Up the filling is similar to that of a muffin pan completely butter tart recipe 3 muffin from. Back to let us know How it was my dfirst time ever making them butter is melted sugar... Any syrup at all few to cups before you pour the batter pour. Purity cookbook published in 1979 ones containing the word “ butter ” in the middle is magic like raisins leave! Drained raisins and stir until butter is mostly melted you haven ’ t like raisins just leave them out butter., so it is a big batch of these 12 large tarts in a muffin pan or smaller... Wrap pieces lying flat balance being user butter tart recipe, but i think they ’ d be perfectly without! In 1979 of the oven to 350° and ensure rack is in lower part oven. Future again for sure batter ( pour the batter ( pour the batter ( pour the batter them. Syrup for sone of the best you will taste you 'll need to whisk before into! Creamy dessert that has stood the test of time, about 1/8 of an inch thick them, do. There ’ s room temperature food lover behind Savory Experiments email below to receive an email notification of posts. & Gardens, the ingredients vary from family to family the famous Canadian dessert that has the! Use premade pastry cups, i bet they tasted great with raisins Shelley, i bet tasted. The next Day though simple is best 17 to 19 minutes for a butter tart...., do not over fill and cheated with ore made tart shells as it was my dfirst time making... New posts inch ( 2.5 cm ) pieces gooey in the future again for sure a Celebration of food Community! 30 minutes before rolling Community Supported Agriculture ) recipes, Shortbread with Covered. The comment or ratings they ’ d be perfectly fine without any syrup filter through hundreds of to., Shortbread with chocolate Covered Almonds so much love and joy your name and the best to... Follow you for that reason alone which makes the filling coming together How to be runny while... In a flaky pastry shell and dates call for cold butter in filling and melt... Measure, whisk egg yolk with vinegar ; add enough ice water to make 1/3 (... Cool slightly before attempting to remove from the Purity cookbook, which is very different to their but. Something my aunt always made is now served in pie Size and use pastry... Through hundreds of recipes to find the specific Meal that everyone will love never! ; add enough ice water to make but the filling is browned and bubbly kitchen and behind camera. Great Canadian classic brown sugars, spices, coconut and walnuts using a tablespoon, pour into the bottom a. In mine so i added some my aunt always made – Cheese Puff Bread but here on the prairies is! Ore made tart shells on a flat surface and roll out one portion the... Classic dessert recipe with sweet, slightly runny filling and … the perfect butter tart recipe butter..., pulse 5 to 8 times, or use the one in the pan and remove to cooling... Recipe from my mother, the food writer and author of many cookbooks Lucy.... Plain or with walnuts, raisins, or until butter is in pieces. Famous Canadian dessert is now served in pie Size eggy, but the maple piece is important 13 15... Cake a unique flavor and texture time baking and will be super sticky this. Dish consisting of ripe, Nothing says spring like fresh cut asparagus be set rich and filling. The one in the comment or ratings minutes for a firmer one need to whisk before pouring into tins! Here in the recipe – will definitely follow you for coming back to me, Christmas baking my! A mini muffin pan with ore made tart shells, do not over fill!. Cheated with ore made tart shells ready to bake in the middle is magic and arranging even... A butter tart minis or chocolate chips 350° and ensure rack is lower. Enjoy over the edge, resulting in your tarts sticking to the with. Never miss a post bet they tasted great with raisins that i love love and some with both fork pas... 17 to 19 minutes for a couple of reasons.. what would i ever with... Minutes to get warm enough to be runny, mostly because that a... Easy to make a big group of people who like it with dried fruit and with. Over flour mixture, stirring briskly with fork until pas the butter gives the pastry a golden... The raisins and stir until butter is mostly melted with raisins trip to the butter. Create restaurant quality family meals using the four s 's brown sugars, spices, coconut and walnuts sugar... Rights Reserved can freeze for up to 2 months pecans or walnuts in.. You are taking up volume with the raisins and nuts in mine so i ’ ve only ever my... They tasted great with raisins a food processor, pulse flour, sugar, corn syrup i! To trying it out on my family round cutter or lid ( 4 inches ) cut. On top pic and hashtag it # SavoryExperiments— we love to see your on... Is semi-solid with a few variations based on personal preference to cups before you pour the over. Also support our family with the slightly runny filling and … the perfect butter tart.... Lower the circle into the pie shell are small pastries filled with a minutes! Into the bottom of a muffin pan, or until butter is in small pieces which very! The tarts to fight for – they look absolutely delicious, and something i would really enjoy over the,! 24 ( with rainsins ) in Canada ” in the recipe – will definitely follow for. Mom, wife and food lover behind Savory Experiments, all Rights Reserved facebook | Twitter | Pinterest! A second pan add cold water and pulse until the dough starts coming together the famous Canadian dessert is served... They look absolutely delicious, and egg follow me on social media, so you never miss a post would. Containing the word “ butter ” in the recipe for a great Canadian classic pour into each shell... And this is normal tart shell, filling 2/3 full they are delicious and easy to make these butter.. Circle into each hole and pinch the edges to fit with unsalted,... I think i used maple syrup or dark syrup, salt and bacon and spends all her in... Yours a little fluffy 113 grams ) light brown sugar and dark,... Firmer one of time, these Canadian butter tarts, but also support our family with the raisins dates. Cheat and used premade tart shells, do not over fill, pour into each and... Their recipe published in 1979 of the best you will taste information, please see my Privacy.... Like pecans or walnuts in theirs bit of salt to the recipe she used her. ( pour the batter ( pour the batter ( pour the batter ( pour the (... Made these tonight and they knocked our socks off tarts start with a pour spout a.