Thursday, August 12, 2010

Butter Tarts

I made something quintessentially Canadian tonight.  I made Butter Tarts.
I was going through my recipe box trying to think of something to make for this evenings post when I came across my recipe.  I haven't made Butter Tarts for a while so they caught my attention. 

Truth be told, my very favourite ones come from my uncle's bakeshop. But as that is a 2 hour drive, I decided to make these instead.

Don't get me wrong, these are good, really good. The reason why I like my uncle's better is that he has a special machine that he uses to stamp out the dough nice and thin.  Try as I might, I can never get my pastry as thin and for me a good butter tart is all about the filling.

But I was glad to have these when dessert time came around and believe me no one else was complaining either. The filling in these tarts is perfect, smooth and rich with a good hit of maple flavour. If you cook them just to the 18 minute mark the filling stays runny which is, in my mind, the best way to have a Butter Tart. And if you are Canadian then you know by saying that I have just waded into the great Butter Tart debate...runny filling or not, but lets not get into that now. Let's just have another tart.

Butter Tarts

for the filling:

1/2 cup room temperature butter
1 cup brown sugar
1/2 cup corn syrup
1/2 cup maple syrup
2 eggs
1 teaspoon vanilla
a few drops of lemon juice
pinch of salt

for the pastry:

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4-5 tablespoons ice cold water

Preheat the oven to 375 degrees. Make the pastry first. In a small bowl mix the flour and salt. Cut in the shortening with a fork or a pastry cutter until the mixture resembles coarse crumbs. Add the cold water and stir just until the dough starts to pull together.

Turn out onto a well floured surface. Quickly shape into a ball and roll out to a 1/4 inch thickness. Cut into 4 inch circles and fit the cut pastry into the cups of a muffin tin.
In a medium bowl cream together all of the filling ingredients until smooth.  Fill the prepared cups 2/3 full. Bake for 18-20 minutes. Remove from oven and cool on a wire rack for 10 minutes.  Remove from muffin tin and let stand until completely cool.

Butter on Foodista


  1. I just ate my second one and I'd have to say that these are the BEST butter tarts I've ever eaten. YUM YUM and YUM!!!!

  2. Aaaahhhh I LOVE, LOVE, LOVE buttertarts!

  3.!That is so delicious!I need to make this soon.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

  4. This recipe reminds me of "Crack pie" from Momofuku's Milk Bar. Looks delicious!

  5. Hi Ari,

    It's like the Crack pie but better and way, way easier to make! Give them a try and you will never need crack again!

  6. i've never heard of these before. would love to try them!

  7. Dina,

    Give them a try, you will wonder where they have been all your life!

  8. these look very good. I will have to give these a try. I have been looking for a good butter tart recipe for a while. my fav comes from a local farm.


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