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Butter Tarts – An Ooey Gooey Treat

By //  by Candace Sampson

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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.

butter tarts

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

butter tarts

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.

butter tarts

You may also like this Maple Pecan Tart. It’s a showstopper for holiday meals.

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Filed Under: Desserts, Food & Drink, Recipes, Uncategorized Tagged With: butter tarts, Canadian food, dessert, made with love, pastries

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Reader Interactions

Comments

  1. peady

    February 21, 2014 at 10:35 am

    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!

  2. Catherine Burden

    February 21, 2014 at 4:24 pm

    I love butter tarts.

  3. Leslie

    February 23, 2014 at 3:23 pm

    Just tried making them …. I think I need more practice 😉

  4. Brandy

    March 14, 2014 at 1:01 pm

    Oh these look like a fun treat to make and delicious one at that!

  5. @LaCuisineHelene

    April 17, 2014 at 11:29 pm

    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.

  6. Candace Derickx

    April 29, 2014 at 9:09 pm

    Please tell me you’ve blogged about old-fashioned brown sugar? I’ve never had it.

  7. Rise

    September 5, 2017 at 1:32 pm

    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!

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