Home » Canadian Butter Tarts

Canadian Butter Tarts

FullSizeRender-6

My brother in law loves Canadian Butter Tarts. His family is Canadian and he grew up with his mom making these butter tarts. It created many fond memories for him. So on my last visit to see them my sister and I took to the kitchen to give him a new Butter Tart memory and oh yeah, the tart itself. Are they good? I would have to say yes. If you love butter, if you lover buttery crust, if you love a carmelly gooey filling then this wonderful little tart is just for you. Besides, they’re fun to make! If you don’t feel like rolling each individual tart crust out you can pat your crust in each tart. Some like their tart filling gooey, some like it cooked a bit more until firmer, either way it’s a win win. You can put these in a tart pan or individual small tart pans or the bottom of muffin cups like we did. They all work fine. We also didn’t add any additions to these but some people love raisins in them or even toasted pecans or….. you get the point :- ) Have fun and enjoy….

FullSizeRender-3

Canadian Butter Tarts

 

Ingredients:

 

Pie pastry (enough to fill 16 muffin cups, your own or from a mix)

 

1/4 cup soft butter

1/4 cup packed brown sugar

1 pinch salt

1/2 cup corn syrup

1 egg, lightly beaten

1/2 teaspoon vanilla

FullSizeRender-4

 

Directions:

 

Prepare your crust and roll or pat out into prepared tart pan, individual tarts or muffin tin. Set aside. And heads up (!) if you are adding raisins place them in a small bowl and cover with hot tap water; let stand on the counter for 30 minutes. Obviously drain before adding.

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 egg and vanilla and mix well.

If adding additions now is the time to do that. Drop addition (raisins, nuts, coconut, etc.) in  and divide equally into all the shells; then divide butter mixture into all the tarts.

Bake at 400 degrees F for 15-20 minutes; filling will be lightly browned but still bubbling.

Canadians fall into two camps when it comes to their butter tarts: runny or firm.

If you like runny, bake for 15 minutes. If you like firm, go for the full 20 minutes even adding a minute or two if you wish.

Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

 

FullSizeRender-5

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *