Try these Pecan Pie Bars or these Soft Sugar Cookie Bars next! As many Canadians have, I grew up eating butter tarts. I mean, you cannot grow up in Canada and not enjoy them for all the major holidays. Now, I’ve already made butter tart squares, so I thought it was about time I shared my own version of classic butter tarts. They are the perfect bites for sharing! If you’ve never heard of or had butter tarts before, prepare to be amazed. The rich, gooey filling and flaky pastry might just blow your mind 😉 If you love Canadian treats as much as we do, check out these Nanaimo Bars and this No Bake Nanaimo Bar Cheesecake as well!
What are butter tarts?
Butter tarts are small dessert tarts that are made up of buttery, flaky pastry shells filled with a rich, gooey, syrupy, brown sugar filling and — depending on your tastes! — raisins.
Are butter tarts Canadian?
Yes! Butter tarts are recognized as one of the few foods that are truly Canadian. The first written recipe is said to have been printed in 1900 in Barrie, Ontario. You can’t live in Canada and not know and love this iconic dessert!
Are butter tarts and pecan pie the same thing?
Nope! Although butter tarts and pecan pie are similar in ingredients, they do have a couple of key differences. First of all, pecan pie is always made with pecans while butter tarts is either made without any additions, or raisins. Although some may get crazy and (gasp!) even add nuts! Secondly, butter tarts tend to have a slightly gooey-er filling since there isn’t cornstarch. Pecan pie filling bakes up to be thicker and more sturdy.
Ingredients for butter tarts
There are two very important parts of today’s recipe: the crust and the filling!
Pastry Crust
All-Purpose Flour: the base for the pie crust (based on my favorite Pie Crust recipe) Sugar: adds a touch of sweetness Salt: enhances flavor and helps create that golden-brown color. Salt also makes the dough less sticky so it’s easier to portion out into pastry cups. Unsalted Butter: be sure to use cold butter. It steams in the dough as it cooks which creates pockets of air that creates a lighter, flakier texture. Cold Water: the cold water creates that doughy texture and prevents the butter from becoming too warm.
Butter Tart Filling
Brown Sugar: melts into the butter to form that gooey, caramel-like filling for the tarts. Golden Corn Syrup and White Vinegar: react with the sugar to prevent it from crystallizing. Butter tarts can be made without corn syrup and vinegar, but they will have a slightly crispy, crystal-y top. Butter: I use salted butter in the filling so I don’t have to add salt myself. If you use unsalted, add a touch of salt to balance the sweetness. Eggs: give the filling structure so it’s not too runny. Vanilla Extract: adds flavor depth and warm sweetness. Raisins or Pecans (optional): the raisin issue a matter of huge debate in Canada. Some prefer butter tarts with raisins and others without. Use whichever you like best, or add pecans for a delicious twist!
How to make butter tarts
This classic Canadian dessert comes together in a total of 45 minutes!
Pastry Tart Shells
Do raisins belong in butter tarts?
The jury is still out on this question! Whether or not raisins belong in butter tarts is a matter of passionate national debate. Some swear by raisins in their tarts while others feel that raisins are the best way to ruin a perfectly good tart. In my opinion, you should do whatever works best for you! Raisins or not, these butter tarts are absolutely delicious!
Why are my butter tarts runny?
If your butter tart filling is too runny, it could be over-mixed. If you stir the filling too much, the eggs will hold air. That air rises in the oven causing the filling to puff up, then sinks in the center when the tarts are removed from the oven. To make sure your filling is just the right texture, I recommend whisking by hand only until just combined. The other possibility is that they just have not cooled enough. If you prefer a firmer butter tart filling, be sure to refrigerate until chilled before enjoying.
How to store butter tarts
The butter tarts will last in an airtight container in the fridge for 5 days, or in the freezer for 3 months. To enjoy again, you can either serve them cold or let them come to room temperature on the counter. If they’re frozen, be sure to thaw them in the fridge first.
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