Old Fashioned Butter Tarts
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4.8
435 reviews
Excellent
Old Fashioned Butter Tarts
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Old Fashioned Butter Tarts, the best homemade Butter Tart Recipe and definitely better than store bought! A delicious Canadian tradition that can’t be missed.
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Ingredients
PIE PASTRY
- 1 Pie Pastry Recipe or 12 pre-made tart shells
BUTTER TART FILLING
PLAIN FILLING (without add ins)
- ¼ cup butter (melted / cooled)
- ½ cup brown sugar (lightly packed)
- ½ cup corn syrup*
- pinch of salt
- 1 large egg (lightly beaten)
- ½ teaspoon vanilla
*You can substitute with Maple syrup but start with a ⅓ cup since it is thinner than corn syrup.
RAISIN FILLING (add in)
- ¾ cup raisins
- 2-3 cups boiling water
CHOCOLATE CHIP FILLING (add in)
- ¼ cup mini chocolate chips
PECAN FILLING (add in)
- ⅓ cup coarsely chopped pecans (or walnuts)
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Instructions
PIE PASTRY
- Prepare either the Simple Pie Dough or Brown Sugar Pie Dough. Or you can use prepared store bought tarts.
- Remove the pastry from the fridge, roll out on a lightly floured surface to 1/8″ thick, cut out with a round cookie cutter. Gently form the circles into the muffin tin. Use a small lightly floured shot glass to gently form the rounds into the tin.
- Pre-heat oven to 400F (200C). Grease and flour a 12 size medium muffin tin.
BUTTER TART FILLING
- If using raisins, place them in a medium bowl and cover with boiling water, let sit 10-15 minutes then drain well. Immediately add the hot raisins to the butter mixture and stir until butter has melted. Then add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine, do not over mix.
- If not using the raisins then melt the butter, let cool slightly, add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine do not over mix. At this point you can either stir in the chopped pecans, chocolate chips or leave the filling plain.
- Pour the filling into the prepared tart shells and bake for 15 minutes at 400F (200C), reduce heat to 350F (180C) and continue baking for approximately 10 - 15 minutes (until they start to brown). Once they are cool enough to touch move to a wire rack to cool completely before serving. Enjoy!
Notes
- If you prefer you can add the add ins on top of pastry and then add the plain filling on top. Be sure you don't add too many add ins a good amount would be 5-8 pieces.
- The perfect filling for butter tarts is a gooey center but not liquidy. If you find that your filling is too liquidy then make the tarts for an extra 2-3 minutes but watch them carefully so they don’t burn.
- Butter Tarts should be stored in an airtight container and refrigerated, they will keep for up to five days in the fridge. If you keep them at room temperature remember they will only keep for about a day or 2 depending on how warm your home is.
- To freeze, place them in an airtight freezer container. Properly stored they will keep for up to two months. You could also make the dough in advance and freeze it, the dough will last for up to 3 months in the freezer. Thaw overnight in the fridge.
Nutrition Information
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Calories
292kcal
(15%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
30mg
(10%)
Sodium
123mg
(5%)
Potassium
103mg
(3%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
145IU
(3%)
Vitamin C
0.5mg
(1%)
Calcium
21mg
(2%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 12tarts
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 123mg | 5% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
435 reviews
Excellent
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