Canadian Butter Tarts Recipes

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BEST CANADIAN BUTTER TARTS



BEST Canadian Butter Tarts image

This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.

Provided by Lily Ernst

Categories     dessert

Time 45m

Number Of Ingredients 14

3 cups (375g) all-purpose flour, plus more for dusting
1/2 tsp (2.5ml) baking powder
1/2 tsp (2.5ml) salt
1/2 cup (114g) lard
1/2 cup (114g) unsalted butter
1 large egg
1 tsp (5ml) white vinegar
about 1 cup (250ml) cold water
3/4 cup (165g) packed brown sugar
1/3 cup (75g) unsalted butter
1 tbsp (15ml) table or whipping cream
1 tsp (5ml) vanilla extract
1 large egg
1/2 cup chopped pecans, walnuts, raisins or chocolate chips

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.

Nutrition Facts : ServingSize 1 butter tart, Calories 241 calories, Sugar 13.5 g, Sodium 114 mg, Fat 14.3 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 25.7 g, Fiber 0.4 g, Protein 2.7 g, Cholesterol 55.7 mg

REAL CANADIAN BUTTER TARTS, EH?



Real Canadian Butter Tarts, eh? image

These butter tarts are traditionally Canadian, made with sweet maple syrup.

Provided by mrsmambo

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 32m

Yield 12

Number Of Ingredients 9

12 (3 inch) unbaked tart shells
¾ cup raisins
¼ cup butter, softened
½ cup packed brown sugar
½ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg, lightly beaten
½ cup chopped walnuts, or as needed

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.

Nutrition Facts : Calories 306.5 calories, Carbohydrate 44.5 g, Cholesterol 25.9 mg, Fat 13.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 176.6 mg, Sugar 27.3 g

CANADIAN BUTTER TARTS



Canadian Butter Tarts image

This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.

Provided by Valerie Hatfield-Ringrose

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup shortening
½ teaspoon salt
5 tablespoons ice water
1 cup packed brown sugar
1 egg
½ tablespoon butter
½ teaspoon vanilla extract
1 tablespoon hot water
½ cup flaked coconut
½ cup chopped walnuts
½ cup raisins

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.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g

CANADIAN BUTTER TARTS



Canadian Butter Tarts image

With comforting notes of butterscotch and caramel, Canadian butter tarts are the perfect easy dessert for when you want something small and sweet.

Provided by Ken Haedrich

Yield Makes about 12 servings

Number Of Ingredients 9

Single-Crust Food Processor Pie Dough
⅔ cup packed light brown sugar
⅓ cup maple syrup
4 Tbsp. unsalted butter, very soft
1 large egg
1½ tsp. white ­vinegar or apple cider vinegar
1 tsp. vanilla extract
¼ tsp. salt
Small handful of ­raisins, dried currants, chopped pecans, or chopped walnuts (optional)

Steps:

  • Prepare and refrigerate the pie dough.
  • Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
  • Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional ­circles. Chill the pan in the freezer for 20 to 30 minutes.
  • Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
  • Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
  • Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
  • Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.

REAL CANADIAN BUTTER TARTS



Real Canadian Butter Tarts image

Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over.

Provided by Chef Dee

Categories     Tarts

Time 28m

Yield 24 serving(s)

Number Of Ingredients 6

1 cup butter, melted
3 tablespoons vinegar
4 eggs, lightly beaten
4 cups brown sugar
2 teaspoons vanilla
1/4 cup currants

Steps:

  • Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
  • Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
  • Spoon into unbaked tart shells, filling about 2/3 full.
  • Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
  • Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.

Nutrition Facts : Calories 223.9, Fat 8.5, SaturatedFat 5.1, Cholesterol 55.6, Sodium 80.6, Carbohydrate 36.9, Fiber 0.1, Sugar 36.4, Protein 1.2

BUTTER TARTS



Butter Tarts image

There may be no more perfectly satisfying treat than a Canadian butter tart. It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century and spread across Canada thanks to its inclusion in the 1913 "Five Roses Cook Book." Today there are numerous variations. Runny or firm? Raisins or plain? This recipe can be adapted to please all partisans.

Provided by Sara Bonisteel

Categories     easy, snack, pies and tarts, dessert

Time 45m

Yield 1 dozen

Number Of Ingredients 12

1 1/2 cup/191 grams all-purpose flour, more for dusting
Pinch of fine sea salt
1/2 cup/113 grams cold unsalted butter or lard (103 grams), cubed
1/4 cup/60 milliliters ice water
1 large egg yolk
1 teaspoon white vinegar
1/4 cup/36 grams raisins (optional)
1 cup/220 grams packed brown sugar, light or dark (see Note)
1/2 teaspoon fine sea salt
1/4 cup/57 grams unsalted butter, softened
1 teaspoon vanilla extract
1 large egg

Steps:

  • Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter or lard into flour until mixture is in pea-size pieces.
  • In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.
  • Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
  • Once chilled, roll out the dough into a 16-inch-by-12-inch (40.5 centimeters by 30.5 centimeters) rectangle about 1/8- to 1/4-inch (3 to 6 millimeters) thick. Flour the work surface and rolling pin as you work with the dough.
  • Use a circular 4-inch (10 centimeter) cookie cutter (or a clean 28-ounce/496 milliliter can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
  • In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F (220 degrees C).
  • Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.
  • Drain the raisins and place seven or eight raisins in each chilled tart shell.
  • Divide the filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
  • A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 12 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 18 grams, TransFat 0 grams

CANADIAN BUTTER TARTS



Canadian butter tarts image

Melt-in-the-mouth Canadian tarts

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 45m

Yield 18-20

Number Of Ingredients 8

375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
2 large eggs
175g light muscovado sugar
100g raisins
1 tsp vanilla extract
50g butter , room temperature
4 tbsp single cream
50g chopped walnuts

Steps:

  • Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it's slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
  • Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don't overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
  • Spoon the filling into the unbaked tart shells so it's level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.

Nutrition Facts : Calories 200 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

GRANDMA'S FRENCH CANADIAN BUTTER TARTS



Grandma's French Canadian Butter Tarts image

I remember as a little girl visiting Grandma in northern Ontario and always wondering what kind of treats she would have ready for us. These old fashion butter tarts were always our favorite. She told me when she was young, white sugar was sometimes scarce, and so her mother always used maple syrup as a sweetener in baking. The taste is absolutely decadent.

Provided by JudithP

Categories     Tarts

Time 1h45m

Yield 24 tarts

Number Of Ingredients 8

1 1/2 cups raisins
1/2 cup butter, room temperature
1/2 cup brown sugar, packed
2 pinches salt
1/2 teaspoon cinnamon
1 cup maple syrup
2 eggs, lightly beaten
1 teaspoon vanilla

Steps:

  • Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
  • In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
  • In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed.
  • Add egg and vanilla and mix well.
  • Drain raisins.
  • Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
  • Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
  • Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Nutrition Facts : Calories 120, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 50, Carbohydrate 20.7, Fiber 0.4, Sugar 17.8, Protein 0.8

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CANADIAN BUTTER TARTS - ROAMINGTASTE.COM
2012-08-28 1 teaspoon apple cider vinegar. Dash of salt. 2 eggs. 80 grams / 1/2 cup raisins. Directions: For the pastry, place the flour and salt in a bowl and stir to combine. Add in the cubed butter and with a pastry blender or fork, knead the butter into the flour until the mixture resembles large breadcrumbs.
From roamingtaste.com
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CANADIAN BUTTER TARTS | THE ENGLISH KITCHEN
2020-09-13 Add the sugar, salt, vinegar and syrup. Blend well together. Beat in the melted butter until all is well emulsified. Fill you pastry lined tins 2/3 full with the egg mixture, pouring it over top of the fruit and nuts. Bake in the oven for 10 minutes, then reduce the oven temperature to 180*C/350*F/ gas mark 4.
From theenglishkitchen.co
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THE HISTORY OF CANADIAN BUTTER TARTS AND HOW THEY'VE CHANGED …
2020-09-14 The origin of Canadian butter tarts isn't as straight-forward as you might think; Canada's favourite little pastries have a complicated history, dating as far back as the early eighteenth century. The purported first recipe belongs to a Mrs. Malcolm MacLeod in Barrie, Ont., who recorded a butter tart recipe in 1900.
From freshdaily.ca
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CLASSIC BUTTER TARTS WITH MAPLE SYRUP AND YOUR CHOICE OF NUTS OR
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat. In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt. Slowly pour the hot sugar mixture into the egg while whisking constantly until incorporated.
From more.ctv.ca
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CANADIAN BUTTER TARTS - SAVOR THE FLAVOUR
2020-01-02 Preheat the oven to 200 F. If you're adding raisins, pour ¼ cup (60 ml) of boiling water on top of the raisins and let them soak while you're making the filling. Whisk together the softened butter, brown sugar, corn syrup, eggs, and vanilla extract until well-combined and smooth. Set aside.
From savortheflavour.com
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CLASSIC BUTTER TARTS | KING ARTHUR BAKING
To make the filling: Use a mixer to beat the eggs, brown sugar, and salt until smooth. Add the maple syrup, vinegar, melted butter, and vanilla and beat until thoroughly combined. Preheat the oven to 375°F. Have on hand a lightly greased or non-stick 12-cup standard muffin pan. To assemble the tarts: Roll the dough 1/8" thick.
From kingarthurbaking.com
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BUTTER TARTS - CLASSIC CANADIAN DESSERT - COOKTHESTORY
Instructions. Cut the butter into pieces, put it into a microwave-safe dish, and heat it for 20 seconds at a time until melted. Set aside. In a small bowl combine the raisins and boiling water. Set aside. Crack the egg into a medium bowl and whisk it a bit. Add the brown sugar, cream, vanilla, and salt. Stir.
From cookthestory.com
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