Butter Tart Recipe for HT

9 years ago

I have 2 butter tart recipes, the first one is the recipe my Mother used from a 1950's Five Roses Flour cookbook. I will put the other recipe in a second post.

1 pastry recipe

1 egg beaten

1/3 cup butter (the recipe doesn't say if the butter should be melted or soft)

1 cup brown sugar

2 tablespoons milk

1/2 cup raisins, currants, chopped walnuts or pecans

1 tsp vanilla

Prepare pastry, roll 1/8 inch thick and cut into 4 inch rounds, press into medium size tart pans. Mix all ingredients together; fill tart shells 2/3 full. Bake in a hot oven 450 F for 8 minutes; reduce heat to 350 F and bake for 15-20 minutes longer or until pastry is delicately brown. Makes 12-15 tarts

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Cherryfizz
Original Author

9 years ago

2nd Butter Tart Recipe or Syrup Tarts

This recipe makes 24 tarts

3 eggs beaten

1 cup brown sugar

1 cup golden or maple syrup. I use Lyle's Golden Syrup. I am sure you could also use corn syrup.

pinch salt

1 tsp vanilla

3 tbsp melted butter

Walnuts, currants, coconut or raisins placed in tart shells before filling

Beat eggs until very light add rest of ingredients

Fill tart shell 2/3 full

Bake 450 F then reduce heat until 400 F

I wasn't given cooking times for this recipe but if I recall I bake them for 7 minutes at 450 and 17-20 minutes at 400.

This tart is more syrupy which I like. My favourite kind of butter tart is when there is a crispy layer of sugar on the top an a bit syrupy in the middle.

Now I want to make butter tarts. My Mother made wonder pastry for her tarts, usually from the box of Tenderflake Lard. haha I am pastry challenged, I even purchased a food processor so I can try making pastry in it but haven't used it yet. I usually buy frozen Tenderflake tart shells.

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Comments (15)

marilyn_c
9 years ago
I make pastry in a food processor. I think you will like using it for that.
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Thanks Ginger, You can never have to many recipes with Chocolate in them and this one sounds good. The Lemon Curd Tart is very similar to the recipe that I posted recently for Shortbread Tarts with Lemon Filling. The combination of the shortbread crust with the tart lemon filling is wonderful. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325Â°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.)
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Oh no, butter tarts and butter horns are nothing alike. A butter tart is a small tart with a filling made of brown sugar, butter, egg and has raisins in it. I like to put walnuts in mine as well. A butter horn is a pastry with an icing and walnut top. Butter tarts are very Canadian. I like the recipe from Crisco best. The longer you cook them, the more they cook. I like them a little runny, so I under bake them. The muffin doesn't have a filling at all, and isn't nearly as sweet as the butter tarts. But then, I didn't drizzle maple syrup or corn syrup on the tops when I took them out of the oven. Here is a link that might be useful: images of Butter Tarts
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My mom made the best butter tarts!!! Many are made with corn syrup which makes them too sweet. Hers (and now mine) are butter and brown sugar. Definitely a treat in our house! I love pastry, more than the filling. Mom would often purposely not fill a tart shell, and I'd happily munch on that. :-)
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stacey_mb
9 years ago
Thank you for the recipes, Cherryfizz. I have never successfully made butter tarts, but these recipes definitely sound test-worthy. In case of failure, I can always eat the evidence lol!
Cookie8
9 years ago
LOL, cherryfizz, had to look up if you were Canadian. Yep. No one out east really seems into them but definitely out west (in Canada). I plan on making some for the holidays this year.
Cherryfizz
Original Author
9 years ago
Ontarians like their butter tarts. I live in the Southernmost City in Canada so definitely not out West. Here is a link to one of the butter tart tours in the Kawarthas in Central Ontario. I would love to do Kawarthas Butter Tart Tour one year
stacey_mb
9 years ago
What a neat tour that would be, Cherryfizz, especially if they gave out recipes (but doubt that they would give away trade secrets).
Cookie8
9 years ago
I had never heard of a butter tart tour. Nice pictures for the sight. Must be my area that doesn't bother with butter tarts.

Friends and I were talking about butter tarts last week regarding raisins or no raisins. Yes, we are stimulating conversationalists.
ont_gal
9 years ago
Cherryfizz...if you ever want to do that tour,come stay with me-I am in the Kawarthas.
happy2b…gw
9 years ago
I am American living in the mid Atlantic. I had to look up butter tart. Thinking that I would like to try your mother's recipe.
Jasdip
9 years ago
I don't like the syrupy super-sweet butter tarts and Mom's were always my favourite. I've passed the recipe on to people who were looking for ones without any corn syrup and they rave about hers.

BUTTER
TARTS

2 eggs, beaten

1 cup brown sugar

1 tsp vanilla

2 tsp cream or half-and-half

1/2 cup butter, melted

Raisins

Line muffin cups with pastry. Put some
raisins in each tart.

Combine ingredients and spoon into shells.

Bake 425 10 minutes, reduce heat to 350
until done, 8 minutes or so.

I also make butter tart squares, which we really like.
Suzieque
9 years ago
What is HT?
Cherryfizz
Original Author
9 years ago
Jasdip, your Mom's recipe is similar to my Mom's recipe. I don't mind syrupy tarts as long as they have the crispy sugary bit on top and I wouldn't use corn syrup. I use Lyle's Golden syrup when I make the syrupy tarts which is a cane sugar syrup and it tastes nice and buttery. I love butter tarts made with the thicker pate brisee or sometimes even shortbread pastry. When I was a kid my Aunt used to live in Aurora next door to the people who owned Granny's butter tarts when they used to be good. Thanks Rhonda, if I ever get up that way. Cookie, I am a fan of the no raisin even though I wouldn't pass up a tart that had raisins in them. I tend to make half a batch with walnuts and half without anything.
Rosie
9 years ago
last modified: 9 years ago
My grandmother made the best butter tarts; when we were little my cousins and I could clean a platter of them before a person could even blink. Not long before she passed away, she gave me her recipe, but I have never been able to make them like hers. I think the missing ingredient is grandmother's love.
Cherryfizz
Original Author
9 years ago
Suzieque, I believe HT was the poster who asked for the recipe unless I got it wrong
Cherryfizz
Original Author
9 years ago
Just checked the poster was HB

Butter Tart Recipe for HT

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