Dessert,  Tarts & Pies

Butter Tarts

Butter tarts are a classic Canadian pastry that is beloved by many!  They are small, single-portion tarts composed of a buttery pie or shortcrust pastry crust filled with a gooey, sweet, syrupy filling.  The filling can be firm or runny and contain additions such as nuts and raisins.  This Butter Tart recipe is the best I’ve ever tried.  It has a delicate sweet shortcrust pastry crust and the filling is firm and has a delicious brown sugar and syrup flavour.  There are Thompson raisins in the filling, which I think complement the other flavours very well.

 

 

 

 

Tips for Making Perfect Tarts

 

  1. Cream the butter and sugar sufficiently:  Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the pâte sucrée during baking, resulting in a lighter texture.
  2. Do not over-mix the dough: If the dough is over-mixed after the flour has been added too much gluten may develop.  This could cause the dough to shrink as it bakes or give the baked dough a tough texture.
  3. Rest the dough: Allowing the dough to rest in the refrigerator before rolling out allows any developed gluten to relax, making the dough less elastic and easier to roll out.  It also firms the butter in the dough, which prevents spreading during baking.
  4. Chill before serving:  After baking, the tart filling needs to set before serving the tarts.  Chill the tarts for several hours or overnight to set the filling.

 

 

Recipe Q & A

 

Q:  Why does my dough keep sticking to the counter as I roll it out? 

 A:  It is likely that the surface you are using to roll out the dough as well as your dough is not covered in enough flour, causing the dough to stick.  Also, as you are rolling out the dough make sure you are moving it around frequently.  This will also prevent it from sticking to the surface.

Q:  Why are my tart crusts tough? 

A:  Your tart crusts may be tough if there was a lot of gluten development while making the dough.  To prevent this, do not over-mix the dough after the flour is added.

Q:  Why did my tart crusts shrink in the oven? 

A:  Most likely on account of gluten development while making the dough.  To prevent this, do not over-mix the dough once the flour has been added. 

 

 

 

Butter Tarts

 

Recipe By:        Blue Ribbon Eats

Servings:         20 tarts
Prep Time:     45 minutes

Baking Time: ~25 minutes

 

 

 

INGREDIENTS

 

Pâte Sucrée:

200g all-purpose flour

100g unsalted butter, at room temperature

1/8 teaspoon salt

70g icing sugar

2 large egg yolks

2 teaspoon 2% milk

3/4 teaspoon vanilla extract

 

Filling:

 ½ cup dark brown sugar

1 tablespoon all-purpose flour

2/3 cup golden corn syrup (Crown brand)

3 large eggs

1/2 tablespoon vanilla extract

2 tablespoons (28g) unsalted butter, melted

2/3 cup Thompson raisins

 

 

INSTRUCTIONS

 

Pâte Sucrée:
  1. In the bowl of a mixer add the icing sugar, butter and salt.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the egg yolks and mix on medium speed just until blended.  Add the milk and vanilla extract and mix just until blended. Turn the mixer off and add the flour.  Turn to low speed and mix just until a dough forms.
  2. Form the dough into a disk on a sheet of plastic wrap.  Cover the dough with plastic wrap and refrigerate for ~1 hour.
  3. Roll out the dough to 1/4 inch thickness on a floured surface.  Using a large circular cookie cutter, cut 20 circles of dough and place one into each of the individual cavities of two regular cupcake pans.  Press each down so that the bottom and sides of the cavities are lined with the dough.
  4. Sprinkle some raisins into each of the tart shells.

 

Filling:
  1. In a large bowl add the light brown sugar, eggs and vanilla extract and mix until blended.  Add the flour and mix just until blended.  Add the corn syrup and mix until blended.  Add the melted butter and mix until blended.
  2. Slowly pour some filling into each of the tart shells so that it almost reaches the top of the shell.
  3. Bake at 400°F for 10 minutes.  Then reduce the oven temperature to 350°F and bake until the filling is set.  Let the tarts cool to room temperature on a wire rack.
  4. Refrigerate the tarts for several hours or overnight to set the filling before serving.

 

 

 

Yields 20 tarts

Butter Tarts

45 minPrep Time

25 minCook Time

1 hr, 10 Total Time

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Recipe Image

Ingredients

Pâte Sucrée:

200g all-purpose flour

100g unsalted butter, at room temperature

1/8 teaspoon salt

70g icing sugar

2 large egg yolks

2 teaspoon 2% milk

3/4 teaspoon vanilla extract

Filling: 

½ cup dark brown sugar

1 tablespoon all-purpose flour

2/3 cup golden corn syrup (Crown brand)

3 large eggs

1/2 tablespoon vanilla extract

2 tablespoons (28g) unsalted butter, melted

2/3 cup Thompson raisins

Instructions

    Pâte Sucrée:
  1. In the bowl of a mixer add the icing sugar, butter and salt.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the egg yolks and mix on medium speed just until blended.  Add the milk and vanilla extract and mix just until blended. Turn the mixer off and add the flour.  Turn to low speed and mix just until a dough forms.
  2. Form the dough into a disk on a sheet of plastic wrap.  Cover the dough with plastic wrap and refrigerate for ~1 hour.
  3. Roll out the dough to 1/4 inch thickness on a floured surface.  Using a large circular cookie cutter, cut 20 circles of dough and place one into each of the individual cavities of two regular cupcake pans.  Press each down so that the bottom and sides of the cavities are lined with the dough.
  4. Sprinkle some raisins into each of the tart shells.
  5. Filling:
  6. In a large bowl add the light brown sugar, eggs and vanilla extract and mix until blended.  Add the flour and mix just until blended.  Add the corn syrup and mix until blended.  Add the melted butter and mix until blended.
  7. Slowly pour some filling into each of the tart shells so that it almost reaches the top of the shell.
  8. Bake at 400°F for 10 minutes.  Then reduce the oven temperature to 350°F and bake until the filling is set.  Let the tarts cool to room temperature on a wire rack.
  9. Refrigerate the tarts for several hours or overnight to set the filling before serving.
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https://evipatissier.com/2019/04/09/butter-tarts/

 

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