Old Fashioned Butter Tarts
User Reviews
4.8
Old Fashioned Butter Tarts
Description
This recipe starts with preparing pie pastry shaped into tart shells arranged in a muffin tin. The filling features melted butter combined with brown sugar, corn syrup, egg, vanilla, and a pinch of salt to form a rich, caramel-like custard. Raisins can be softened by soaking in boiling water before incorporation. Chocolate chips or chopped nuts can be added for variation.
The tarts bake at 400°F until the filling is set but still gooey, avoiding a liquid center while maintaining softness. The result is a buttery crust with a sweet, sticky inside providing a contrast of textures and flavors typical of traditional butter tarts.
Butter tarts are typically served as a dessert and are best eaten fresh but keep well refrigerated for up to five days in an airtight container. They can be frozen for longer storage. The dough can also be made and frozen ahead of time. Careful baking time adjustment helps achieve the desired filling consistency without burning.
Adding the fillings on top before pouring the custard is an option, but quantity should be controlled to avoid overflow. Monitoring the baking closely toward the end prevents overcooking.
Ingredients
PIE PASTRY
- 1 pie crust Pie Pastry Recipe or 12 pre-made tart shells
BUTTER TART FILLING
PLAIN FILLING (without add ins)
- ¼ cup butter melted and cooled
- ½ cup brown sugar lightly packed
- ½ cup corn syrup
- salt pinch
- 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 water boiling
CHOCOLATE CHIP FILLING (add in)
- ¼ cup mini chocolate chips
PECAN FILLING (add in)
- ⅓ cup pecans coarsely chopped, or walnuts
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
- Add 5-8 pieces of raisins, nuts, or chocolate chips per tart to avoid overfilling.
- If the filling seems too liquidy, bake the tarts a few minutes longer, watching carefully to prevent burning.
- Store finished butter tarts refrigerated in an airtight container for up to 5 days or freeze for up to 2 months.
- Dough can be prepared in advance and frozen for up to 3 months; thaw overnight in the fridge before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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