Here’s the thing, I’ve never made these butter tarts. This is the recipe my mom has used for years and frankly I don’t want to touch it. Not out of fear that I can’t make them mind you, but more that she’ll stop making them for me. I like to believe these have some love sprinkled in them because they certainly taste like it.
The tops of these butter tarts are crunchy because the sugary filling carmelizes while cooking, but the inside is drippy and messy and oh so delicious. It’s been known to make people moan. Yes, I’m looking at you Tara. I never knew that Butter Tarts were a largely Canadian treat until my friend from America informed me that you can’t get them there. I feel bad for you my dear American friends, but never fear, the recipe is here.
Butter Tarts – An Ooey Gooey Treat
For the crust:
1 1/2 cup all-purpose flour
1/4 tsp salt
1/4 cup cold butter, cubed
1/2 cup cold shortening, cubed
1 egg yolk
1 tsp vinegar
Butter Filling:
1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tbsp butter, room temperature
1 tsp vanilla
1 tsp vinegar
Pinch salt
1/4 cup chopped pecans
In a large bowl, combine flour with salt. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal (there should be some larger pieces). In a liquid measuring cup, whisk egg yolk with teaspoon of vinegar. Add water until it reaches 1/3 cup mark. Gradually add to flour mixture, stirring briskly with a fork until pasty holds together. Gather dough into a ball, flatten into a disc and wrap in plastic wrap. Refrigerate at least one hour and up to three days.
In a medium bowl, whisk together well the brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt.
Roll out pastry to 1/8 inch thickness. Using a 4″ cookie cutter (or 4″ wide glass) cut out 12 circles. Reroll dough if necessary. Place dough into muffin tray for 12. Spoon filling until three-quarters full.
Bake in bottom third of oven at 450F for about 12 minutes or until filling is puffed and bubbly and crust is golden. Let stand on cooling rack for one minute. Quickly run a knife around tarts to loose and transfer to rack to cool.
You may also like this Maple Pecan Tart. It’s a showstopper for holiday meals.
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Is it bad that I read “4” wine glass”?
(Mine are like 2.5″ at most. I know because I checked.)
Is it bad that now I am sad that I have neither butter tarts nor a 4″ wine glass”?
These sound delicious and yes, they are oh, so Canadian! Yummy!
I love butter tarts.
Just tried making them …. I think I need more practice š
Oh these look like a fun treat to make and delicious one at that!
It is so nice when moms bake for us. My mom always brings old-fashioned brown sugar when she comes. We are in US often and I have never look for Butter Tarts. I did not know they don’t have them.
Please tell me you’ve blogged about old-fashioned brown sugar? I’ve never had it.
My mother was born and raised in Canada and moved to the US. We grew eating English Butter Tarts that had been passed down for generations. Ours is the same as yours except uses raisins and walnuts. So delicious that when I make them, they go so fast in my house I have to hide a couple do me!