Great Canadian Butter Tarts Recipes

CANADIAN BUTTER TARTS

Steps:

• Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
• Preheat oven to 350 degrees F (175 degrees C)
• Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
• Fill the bottom of each tart shell with about 10 raisins each.
• Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
• Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

REAL CANADIAN BUTTER TARTS, EH?

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
• Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
• Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

BEST CANADIAN BUTTER TARTS

Steps:

• In a large bowl, toss together the flour, baking powder and salt.
• Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
• In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
• Gradually stir in the liquid, adding just enough to make the dough cling together.
• Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
• Roll the dough on a floured surface to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles to make 12.
• Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
• Preheat oven to 375F and position a rack in lower third of oven.
• In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.
• Divide the pecans (if using) among the pastry shells and pour in the filling until half full.
• Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
• Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.

CANADIAN BUTTER TARTS

Steps:

• Ingredients and Instructions for Tenderflake Pie Pastry with my notes and variations is here.
• Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly
• Stir in currants
• Preheat oven to 350°F
• Roll pastry and cut with fluted cookie cutter
• Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing)
• Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes
• Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking
• Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers
• Freezes beautifully up to 3 months

GREAT CANADIAN BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F.
• Place shells in muffin tin (if they do not have tinfoil cups of their own) Beat the eggs.
• Add remaining ingredients and mix well.
• Put 1 tbsp in each shell and bake.
• (Do not worry about the small amount in shell they"swell" up during cooking) Bake 20-25 minutes till golden brown.
• Makes approximately 16 tarts.
• If desired, top with dash of whip cream.

THE GREAT CANADIAN BUTTER TART

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Beat eggs well; add sugar, corn syrup, and melted butter and beat until combined.
• Add currants, walnuts, vinegar, salt and vanilla extract; mix vigorously.
• Place circles of unbaked pie pastry into cornmeal-sprinkled muffin pans or silicone muffin cups. Paper cups work in a pinch as well.
• Fill the shells 3/4 full and bake until the pastry is lightly browned, approximately 20 minutes. For a runnier tart reduce baking time to 15-17 minutes.