“This is an excellent recipe for Butter Tarts that I got out of a Canadian Living magazine many years ago. It is the best. The paper it is on is getting tattered and worn now so I thought I better post it here before it is too late. You can't get more Canadian than these. Everyone always loves this version and they are the first thing to dissappear at anything I bring them to. You'll find yourself going back for "just one more".”
READY IN:
1hr 12mins
YIELD:
12 tarts
UNITS:
US

Ingredients Nutrition

  • CRUST
  • 1 12 cups flour
  • 14 teaspoon salt
  • 14 cup cold butter, cubed
  • 14 cup shortening, cubed
  • 1 egg yolk
  • 1 teaspoon vinegar
  • ice water
  • FILLING
  • 12 cup packed brown sugar
  • 12 cup corn syrup
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 1 pinch salt
  • 14 cup currants, raisins, chopped pecans (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea) or 14 cup flaked coconut (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea)

Directions

  1. In a large bowl, stir flour with salt. With pastry blender or 2 knives, cut in butter and shortening until mixture rexembles coarse crumbs with a few larger pieces.
  2. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly with fork until pastry hold together. press into disc; wrap in plastic wrap and chill for 1 hour.
  3. In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt; set aside.
  4. On lightly floured surface, roll out pastry to 1/8 inch thickness. Using a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide currants among cups. Spoon in filling until three quarters full.
  5. Bake in bottom third of 450*F oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute. Immediately run spatula around tarts to loosen; transfer to rack and let cool.
  6. CHOCOLATE GOOEY BUTTER TARTS: Drizzle cooled tarts with 2 ounces melted semisweet or white chocolate.
  7. NOT SO GOOEY BUTTER TARTS: Increase brown sugar to 3/4 cup and decrease corn syrup to 1/4 cup.

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