Butter Tarts

A sweet start to 2013!

There is something about a warm buttertart!

I finally got around to making my favorite buttertarts today!  I had tried a different recipe during my October baking series, but this is my go to recipe.

I make my tarts using a cream cheese pastry and a filling which is not runny, but just “gooey” enough!

 I fill them with both raisins and pecans.  The crust is flakey yet sturdy enough to hold all that gooey goodness in!

I didn’t realize how “Canadian” these sweet treats were until I went to hear Anna Olson speak in the fall.  Apparently, during her visits abroad, Canadian buttertart recipe is the most requested recipe they are asked to demonstrate!

 I have tried many different recipes, some too runny, some just don’t have that buttery flavour, and some with a crust that just doesn’t hold up.

Buttertarts are a bit of a comfort food.  Great served warm with a cup of tea in the cold winter months, or served with a scoop of fresh vanilla ice cream in the heat of summer!

I prefer a rustic hand shaped tart, but you can get as creative as you like with the pastry.  To fancy it up a bit you could press dough into individual fluted tart pan with a removal bottom.  Fill and bake as normal, and serve with a warm custard sauce!

If you are hankering for something sweet I recommend you give this recipe a try!

Butter Tarts

Maureen Reynolds

A Canadian favourite, these sweet butter tarts are loaded with pecans. Almost like a mini pecan pie, only better!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 16

Equipment

• muffin tins
• electric mixer
• mixing bowls

Ingredients

  

1x2x3x

Pastry

• 1 cup unsalted butter softened
• 8 ounces cream cheese at room temperature
• 2 ¼ cups all purpose floor
• ¼ tsp salt
• ¼ cup confectioners sugar

Filling

• ¾ cup dark brown sugar
• ¾ cup corn syrup dark or light
• ½ cup unsalted butter melted
• 2 eggs
• 1 tsp white vinegar I have used cider vinager if I am out of white
• 1 tsp pure vanilla extract
• ½ cup raisins (optional)
• ½ cup whole pecans

Instructions

Pastry

• In the bowl of an electric mixer, mix together cream cheese and butter until smooth and well blended.
• Mix in 1 cup of the flour and the salt, mixing until incorporated.
• Add a further 1/2 cup of the flour, mixing until almost incorporated.
• Turn mixture out of bowl and knead in the remaining 1/2 cup flour
• Shape dough into a round, cover in plastic and chill for an hour, or so.
• After chilling time, mix remaining 1/4 cup flour with 1/4 cup confectioners sugar and dust your work surface with this mixture.
• Preheat oven to 375℉
• Roll out dough and cut into circles large enough to line muffin tins.
• Line muffin tins and flute edges to your liking.

Filling

• Whisk together sugar, corn syrup and butter in a large bowl until well combined.
• Whisk in eggs, followed by vinegar and vanilla.
• Sprinkle raisins and pecans into each prepared muffin tin.
• Pour filling into each muffin tin over raisins and pecans, filling almost to top of pastry shell.
• Bake at 375℉ for 5 minutes. Reduce heat to 350℉ and continue baking for approximately 20 minutes, until centre of tart starts to create a dome and the pastry is lightly browned.
• Remove from oven and cool in wire rack.
• Do not tarts from pan until well cooled.

Notes

Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

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https://www.redcottagechronicles.com/baking/butter-tarts/