Butter Tarts
We have had such a craving for these things! I think I finally cured it. Which is good because I am all out of ingredients to make any more. lol These are such a delicious treat! They are a tradition in Canada. For my American friends, a butter tart is like a miniature pecan pie. I grew up on them with raisins, which I like to think is the traditional kind of butter tart. Only later in life did I discover that you can buy these with pecans, walnuts, or even plain. My husband's preferred type is plain. I like 'em plain or with pecans. I don't mind the raisins, but I'd rather skip 'em if given the choice.
These are two of the plain ones.
Butter Tarts
Yield: 1 dozen deep-dish tarts (6 plain and 6 pecan)
I use just the good old CRISCO recipe for a double crust pie. I had enough for a dozen with scraps leftover. I tossed the scraps because you can only roll your dough so many times before it gets too dry and tough.
INGREDIENTS FOR TART SHELLS
Blend the flour and salt in medium bowl. Cut 1/2 inch (1.5cm) cubes of chilled shortening into flour mixture using a pastry blender or two knives, until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle 4 tablespoons of the ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top; press chunks down to bottom of bowl with fork. Add more water by the tablespoon, mixing until dough holds together.
Divide dough in two. Flatten balls into 1/2 inch (1.5cm) thick disks, wrap in plastic wrap, and chill for 30 minutes or up to 2 days.
Roll out dough and cut out circles to fit into regular muffin pans. Mine needed 4.5 inch (11.5cm) circles. I didn't have a biscuit cutter big enough, so I used to the lid of the biscuit cutter container. Use whatever you have! A large drinking cup? Perfect! For deep-dish you want the circles big enough so that the sides go all the way up to the top of the muffin cup. If you make yours a little smaller, that's fine too. You will just end up with more butter tarts.
So, finish filling the 12 muffin cups in your pan. When that's done, put it in the fridge to rest while you make the filling.
INGREDIENTS FOR FILLING
Remember, we're doing a deep-dish batch with half nut/raisin and half plain. If you want all nut/raisin, or all plain, you're going to have to adjust the amounts of everything.
If using raisins: In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
Add eggs and vanilla and mix well.
Drain raisins, if using.
Retrieve tart shells and divide nuts/raisins equally into 6 shells; then divide butter mixture into all tarts.
Bake at 400°F for 18-22 minutes; filling will be lightly browned but still bubbling.
Bake time depends on how runny or firm you like your tarts. I like mine firm, so I baked them for 22 minutes and they were perfect. If you like them runny, check them at about 18 minutes. If you started with smaller pastry shells, ie are not making deep-dish, then you'll want to check on them sooner, around the 15 minute mark.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
These are two of the plain ones.
Butter Tarts
Yield: 1 dozen deep-dish tarts (6 plain and 6 pecan)
I use just the good old CRISCO recipe for a double crust pie. I had enough for a dozen with scraps leftover. I tossed the scraps because you can only roll your dough so many times before it gets too dry and tough.
INGREDIENTS FOR TART SHELLS
- 2 cups all purpose flour
1 teaspoon salt
3/4 cup CRISCO All-Vegetable Shortening, well chilled (you can definitely sub. unsalted butter for the shortening)
4-8 tablespoons ice cold water
Blend the flour and salt in medium bowl. Cut 1/2 inch (1.5cm) cubes of chilled shortening into flour mixture using a pastry blender or two knives, until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle 4 tablespoons of the ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top; press chunks down to bottom of bowl with fork. Add more water by the tablespoon, mixing until dough holds together.
Divide dough in two. Flatten balls into 1/2 inch (1.5cm) thick disks, wrap in plastic wrap, and chill for 30 minutes or up to 2 days.
Roll out dough and cut out circles to fit into regular muffin pans. Mine needed 4.5 inch (11.5cm) circles. I didn't have a biscuit cutter big enough, so I used to the lid of the biscuit cutter container. Use whatever you have! A large drinking cup? Perfect! For deep-dish you want the circles big enough so that the sides go all the way up to the top of the muffin cup. If you make yours a little smaller, that's fine too. You will just end up with more butter tarts.
So, finish filling the 12 muffin cups in your pan. When that's done, put it in the fridge to rest while you make the filling.
INGREDIENTS FOR FILLING
- 1/2 cup pecans or walnuts or raisins
1/2 cup soft butter
1/2 cup packed brown sugar
1/8 teaspoon salt
1 cup corn syrup
2 eggs, lightly beaten
1 teaspoon vanilla
Remember, we're doing a deep-dish batch with half nut/raisin and half plain. If you want all nut/raisin, or all plain, you're going to have to adjust the amounts of everything.
If using raisins: In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
Add eggs and vanilla and mix well.
Drain raisins, if using.
Retrieve tart shells and divide nuts/raisins equally into 6 shells; then divide butter mixture into all tarts.
Bake at 400°F for 18-22 minutes; filling will be lightly browned but still bubbling.
Bake time depends on how runny or firm you like your tarts. I like mine firm, so I baked them for 22 minutes and they were perfect. If you like them runny, check them at about 18 minutes. If you started with smaller pastry shells, ie are not making deep-dish, then you'll want to check on them sooner, around the 15 minute mark.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.