These Canadian butter tarts are an iconic mini dessert made with a pastry shell and filled with a sweet caramel-ish filling that is semi-soft and full of buttery flavor.
These tarts are similar to pecan tassies, which are an old fashioned American dessert often served during the holidays. The difference is, that in the case of the Canadian butter tarts, the filling is often left plain, or with very little add-ins.
These butter tarts are pretty easy to make too, although there is some heated debates about how runny the filling should be and whether or not any add-ins are allowed.
I added a small amount of golden raisins to most of these little tarts, and included a layer of mini chocolate chips to three of these tartlets. I also opted for a semi-soft filling, one that is not runny but not solid either.
Evidently, the history of these butter tarts goes back to the early 1900s. They are both baked in home kitchens as well as in restaurants. They are also commercially sold in grocery stores and even gas stations. They are particularly popular for holidays, especially Christmas.
I've even heard that there are butter tart tours throughout Canada, and the recipes can vary depending on the region.
I have to admit that I immediately devoured two little tarts once these were cool enough to eat! It was very hard to stop!
Ingredients in These Butter Tarts:
Pastry/Pie Crust: You can use your favorite pie crust, enough for one pie. You can also use a premade pie crust, such as Pillsbury, that you roll out and cut into rounds, which is what I did. Cut the dough into four inch rounds. If you run out of dough, gather up the scraps and re-roll them to make more rounds.
Light Brown Sugar combined with Light Corn Syrup: You can play with the ratio of sugar to corn syrup. I went light on the corn syrup. For a runny filling, skip the corn syrup.
White Vinegar: This is to slightly cut the sweetness.
Eggs: I used two eggs. For a runnier filling, cut back the egg to one.
Butter and Salt: You can use unsalted butter and 1/2 teaspoon of salt, or use salted butter and less salt.
Vanilla: I used pure vanilla extract.
Add-Ins: I added golden raisins to nine of the tartlets, and mini semi-sweet chocolate chops to three of the tartets. You can't really see the golden raisins in the tarts. I'm not sure about how much flavor they added because I didn't try one without raisins. The ones with the chocolate chips had a faint flavor of chocolate caramel. It was delicious but probably not as authentic. You can see the difference in the filling color in the top photo and the photo below. The chocolate chips are in the tart on the left.
To Make These Butter Tarts:
First, make the pastry dough and roll it out. Using a four inch cookie cutter round or a round cake pan as a guide, cut the dough into twelve four inch rounds. Press the dough into a standard muffin tin and chill the pan in the fridge while you prepare the filling.
Next, combine the filling ingredients, adding the melted butter last, in a one-pint glass measuring cup.
If you are adding raisins, chocolate chips, or toasted nuts, sprinkle a few lightly (five or six) on the bottom of the prepared tartlets in the muffin pan. Be sure to soak the raisins in hot water and then pat them dry before using them.
After that, pour the filling ingredient into the muffin cavities, about 1/2 inch high.
Finally, bake the tartlets at 425 degrees F for 10 minutes, and then turn the heat down to 400 degrees and bake for an additional 8 minutes. Cool the tarts in the pan.
Equipment You May Need:
12-cavity Muffin Tin: If you have one, a nonstick pan is great. My pan is pretty well worn, but seems to work great. I sprayed the interior with spray oil and have had no issue with sticking.
Glass Measuring Cup: For mixing the filling ingredients. Because it has a spout, it makes it easier to add the filling to the muffin tin.
Tips and Recipe Variations:
You can make these without extra add-ins such as raisins, pecans or walnuts, or chocolate chips. If you do add extras, keep the amount to just a few pieces and add them to the bottom of the tart before adding the filling.
If you'd like a runnier filling, skip the corn syrup and use only one egg.
For a maple flavor, you can substitute some of the sugar and corn syrup with reduced maple syrup. Boil the syrup to reduce it by about 1/3 to enhance the flavor.
Sunday Funday:
This week, the Sunday Funday group is sharing Canadian recipes!
- Butter Tarts by Karen’s Kitchen Stories
- Cherry Chip Cake by Amy's Cooking Adventures
- City of Nanaimo's Namesake Bar by A Messy Kitchen
- Maple Banana Muffins by Sid's Sea Palm Cooking
- Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
- Pouding Chômeur by Mayuri's Jikoni
- Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe
- Quick and Easy Poutine by A Day in the Life on the Farm
Canadian Butter Tarts
These Canadian butter tarts are an iconic mini dessert made with a pastry shell and filled with a sweet caramel-ish filling that is semi-soft and full of buttery flavor.
Ingredients
- 1 recipe pie crust, or 1 box premade pie crust, such as Pillsbury
- 210 grams (one cup) light brown sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 tablespoon corn syrup
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup (57 grams) salted butter, melted
- Optional, 1/4 cup raisins, soaked in warm water and patted dry. Other options include 1/4 cup mini chocolate chips or toasted chopped pecans.
Instructions
- Spray the cavities of a standard muffin pan with spray oil. Cut the pie dough into 12 - 4 inch rounds and and press them into the muffin cavities. Press additional scraps into the bottoms of each cavity. Place the pan in the refrigerator to chill for 15 minutes.
- Heat the oven to 425 degrees F.
- If using raisins, soak them in hot water to soften. Strain them and pat them dry.
- Whisk together the filling ingredients, adding the butter last.
- Sprinkle the bottoms of the muffin tins with about 6 raisins or 12 mini chocolate chips, if using. Pour the filling mixture into the muffin tins, about 1/2 inch high.
- Bake the tartlets for 10 minutes and then reduce the heat to 400 degrees and bake for an additional 8 minutes. Remove from the oven and let cool in the pan on a rack.
Nutrition Facts
Calories
216Fat (grams)
12 gSat. Fat (grams)
6 gCarbs (grams)
26 gFiber (grams)
0 gNet carbs
25 gSugar (grams)
18 gProtein (grams)
2 gCholesterol (grams)
48 mgHow to stay up to date with Karen's Kitchen Stories?
While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.
Finally, please follow me on Instagram. It’s a great way to stay up to date on many of my the latest and greatest blog recipes.
Recipe adapted from Breadtopia.
Lovely little tarts and so adaptable too! Your combos look delightful!
ReplyDelete