Butter Tarts
"Traditionally Canadian."
photo by Sackville
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
12 tartlets
ingredients
-
Shells
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 4 1⁄2 tablespoons cold butter, cut into bits
- 2 tablespoons cold vegetable shortening
-
Filling
- 1 large egg, beaten lightly
- 1 teaspoon vanilla
- 1⁄4 cup butter, melted and cooled
- 1 cup firmly packed brown sugar
- 1 tablespoon distilled white vinegar
- 1⁄4 cup raisins (optional)
directions
- Make the shells: In a processor, blend the flour, sugar, salt, butter and shortening until mixture resembles meal; transfer to a bowl and add 2-3 tblsps of ice water, or enough to form dough; knead dough briefly on a floured surface and chill it, wrapped plastic wrap, for 1 hour; roll out dough 3/8 inch thick on a floured surface, cut into rounds with a 4 1/2 inch cutter, and fit the rounds into 1/3 cup muffin tins.
- Make the filling: In a bowl beat the egg, vanilla and butter until well-combined and stir in brown sugar and vinegar; spoon filling into shells and bake in a preheated 400F (205C) oven for 15 minutes; let cool 5 minutes; carefully remove from tins and let cool completely.(filling will be thin and runny while hot but will firm up as it cools).
- Note: Many like raisins in their butter tarts (I don't); if you are one of them, add 1/4 cup raisins to the filling mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Awesome! I used my own recipe for the shells and the filling from this and it's the best buttertart filling I've ever had. These tarts flew off my dessert plate. Thanks so much! This recipe will be added to the Christmas must haves list for sure. -
These were ok...not a big hit though which was disappointing since I took them to a family function. I could taste the vinegar so wondering if the measurement of one tablespoon is correct. -
These are fantastic!!!! It took me twice to get the portioning right (but that is a user error:-) ) Both times they were mouth watering and the second time i had my 8-yr-old helping with the measuring! Thank you for scratching my itch! -
I tripled the recipe and it worked out perfectly having a nut allergy in the family we cant really use pecans or walnuts but the raisins are perfect! -
I halved the recipe and had no problem with making six. These are a true canadian staple and were absolutely delicious. Thanks, Ev.
see 2 more reviews
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
