Ann T...butter tarts?

16 years ago

I love butter tarts, but the recipe that I tried was too much brown sugar that produced an almost gritty filling. Do you have a recipe that is not so gritty?

Sherry

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Comments (20)

User
16 years ago
These are not gritty. And you can add nuts or raisins if you like that kind of thing.

Home Cookin Chapter: Recipes From Thibeault's Table

Butter Tarts
============

1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves

Optional - 1/2 cup currants or raisins
water

.
Blend together the butter and brown sugar. Beat the eggs lightly and
stir into the butter and brown sugar and add the corn syrup. (You can
substitute Corn syrup for all or part of the Maple syrup.), add
vanilla and raisins if using.

Fill tart shells about two thirds full. Bake at 375Â°F for 15 to 20
minutes or until pastry is golden.

The filling in these tarts is runny. Do not over bake or the filling
will firm up. Let tarts set in the tins for about 3 minutes. Remove
carefully and cool on racks. Makes about twenty 3 inch tarts.
riverrat1
16 years ago
OMG! These are on the menu for Christmas! Thanks Ann!
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sheshebop
Original Author
16 years ago
Thank you so much. I love them with walnuts. Those look wonderful!
cooksnsews
16 years ago
I ALWAYS have to have raisins in mine! Preferably plumped with brandy. Here is our ancestral recipe:

Butter Tarts

1/3 c butter
1/2 c golden syrup
1/2 c brown sugar
1/2 c raisins (I use more!)
1/4 tsp nutmeg
1/4 tsp salt
2 eggs

I mix the ingredients by hand - the eggs go funny if you whip them with a mixer. Bake for 10 minutes at 450F. Let tarts stand for another 10 minutes before removing from tins.
User
16 years ago
Butter Tarts are uniquely Canadian and we tend to very particular how we like them. These are as close to my Mom's as I have ever come. I like raisins in mine Clive like walnuts and the kids like walnuts and raisins! So I have to make three versions!

Butter Tarts

1 Cup (250 mL) raisins
2 eggs
1/3 cup (75 mL) corn syrup
1 cup (250 mL) packed brown sugar
3 tbsp (45 mL) melted butter
1/2 cup (125 mL) chopped walnuts

Pastry for 18 tarts.

In a small bowl, cover raisins with boiling water. Let soak for 20 minutes. Drain and set aside.

In a small mixing bowl, whisk together eggs, corn syrup, brown sugar, butter and nuts. Stir in raisins. Pour evenly into prepared tart shells.

Bake in preheated 450F (220C) oven 5 minutes. Reduce heat to 350F (180C) and open door slightly for 15 to 20 seconds to bring temperature down rapidly. Bake for 15 minutes or until bubbling and deep golden brown.

Let cool for 10 to 15 minutes before removing from the pan.
User
16 years ago
You are very welcome Sherry. My favourite Butter Tart is plain, but I do I like walnuts or pecans occasionally. But I don't do raisins.

Ann
caliloo
16 years ago
Is the filling like Pecan Pie filling? I don't think I've ever had one of these, but they sound awesome!

Alexa
User
16 years ago
Sorta like that but better! LOL
caliloo
16 years ago
Okay - I am obsessing about these things now... can I use a cream cheese pastry to put in the mini tins? That is about the only one I can handle without ruining it....

Alexa
User
16 years ago
You certainly can. Butter tarts are wonderful with cream cheese or sour cream pastry.

Home Cookin Chapter: Recipes From Thibeault's Table

Sour Cream Pastry
=================
1/4 cup plus 2 tablespoons sour cream
2 tablespoons ice water
1 teaspoon sugar
3/4 teaspoon salt
2 1/2 cups all purpose flour
1/2 cup chilled butter
1/2 cup chilled solid vegetable shortening
. Combine sour cream, water, sugar and salt in a small bowl. Cut butter
and shortening into flour, blending until mixture resembles coarse
meal. Add sour cream mixture and stir with fork until dough forms.
Turn dough out onto lightly floured work surface, and form into a ball.
Divide ball in half, and form into flat disk. Refrigerate for 1 hour.

Enough for two crusts.
User
16 years ago
The cream cheese pastry is fine but I'm not so sure mini tart pans will give the same gooey, runny yums that traditional size tarts do.

I defer entirely to Ann on this as she knows more about baking than I do....and that's an understatement.!
User
16 years ago
Sharon is correct that you don't get as much of the filling. But I've made mini butter tarts before. Delicious little "one-biters".

Ann
sheshebop
Original Author
16 years ago
I actually prefer them not so runny, so I do the minis. I just don't like the recipe that I used last time, and will be sure to make them this year using your recipe. I might even make some more using chase's recipe. I think I used a cream cheese crust. And these little suckers are twice as good as pecan pie.
fearlessem
16 years ago
Thanks to all for posting these recipes... My husband is Canadian, and his father's favorite dessert is butter tarts... He's coming to visit us in a few weeks, and now I can make these for him as a treat!

Em
dixiedog_2007
16 years ago
These look SO good. I've never had them and I've got to try. Thanks for sharing!
beanthere_dunthat
16 years ago
I don't believe this. For once, I have every single ingredient for something in-house at the same timte...and no small tart tins.

I have to appreciate the humor in that. Clearly, I'm not supposed to have them. :)
User
16 years ago
Renee, my sister makes butter tart squares. Just bake in a square or rectangular pan.

Ann
User
16 years ago
Renee my Mom used to sometimes do them as squares too.

Just do a bottom crust and run the crust a wee bit up the sides to make cutting a bit easier.
beanthere_dunthat
16 years ago
I think the only square pan I have is a 9x9 brownie pan.

Can they be done in a muffin tin? (By which I mean, would I be able to get them out of the cups?)
User
16 years ago
Yes, a muffin tins work fine.

Ann

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