Butter Tarts are a Canadian treat. I’ve never had them outside of Canada.
I made a pastry for two single crusts today and used a little more than half to make a quiche . I had enough dough left for a small tart so rather than make individual butter tarts I made one big one. I toasted some walnuts and added them to the tart.
Home Cookin Chapter: Recipes From Thibeault’s Table
1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves
Optional – 1/2 cup currants or raisins
Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using.
Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden.
The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts.
7 Comments Add yours
Oh my!!! Talk about bringing back memories of home!!! I adore butter tarts! And I do agree, ive never heard anyone speak of them outside of Canada. Lovely pictures!!
WE love them here Ann..yours are beautiful!
As always, it looks just delicious, Ann!
I've not had a butter tart….but I am going to! This looks lovely and delicious!
A cousin to a shoo fly pie or a pecan pie perhaps? Your tarts look excellent. I would dearly love one!
These sound very much like our southern US version of pecan pie.I need to try yours and see! Ours are made using a regular pie crust for the lining.
That would be love at first bite!