August 18, 2022

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Butter Tarts {Classic Canadian Mini Tarts Recipe} – WellPlated.com


Brimming with a buttery bourbon-brown sugar filling made together with your selection of raisins or walnuts, this Canadian Butter Tarts recipe is the proper dessert in your subsequent vacation gathering (or street journey).

Butter Tarts with flakey pie crust and sweet filling on a piece of parchment paper

Pin this recipe on Pinterest to avoid wasting for later

Pin It!0

Who else agrees that snacks are the most effective a part of any street journey? While Ranch Crackers, Honey Roasted Cashews, and Protein Balls are extra apparent selections for road-trip fare, these butter tarts lately tagged together with Ben and me on a 12-hour Midwest street journey. Needless to say, solely 2/3 of us made it previous Iowa.

Spoiler: It’s wasn’t the miniature, ooey-gooey butter tarts.

Gooey Butter Tarts on a sheet pan with parchment paper, raisins, and brown sugar

5 Star Review

“These little tarts are fantastic!!!”

— Amanda —

If you’re not aware of butter tarts, they’re an old style dessert that originated in Canada and are much like pecan pies of the American south. Both pecan pie (and these Pecan Pie Bars) and butter tarts are made with tender, flakey pie crust full of a candy, sugary filling. However, there are just a few key variations value noting:

  • Size. Butter tarts are all the time ready in miniature, by no means in a bigger pie kind. Making them poppable, sharable, and simply transportable.
  • Consistency. While pecan pie filling is all the time thick and absolutely set, some butter tart fillings are properly set, whereas others recipes yield a barely runny filling.
  • Mix-ins. Pecan pie (and Pecan Pie Cobbler) is all the time pecan pie. Butter tarts, nevertheless, will be full of raisins, walnuts, pecans, currants, or a mixture of the entire above.
overhead photo of gooey Canadian butter tarts with raisins on parchment

My recipe goals to fulfill all. I saved the necessities—miniature dimension, decadent filling, and an irresistible crackly prime (much like this Buttermilk Pie)—streamlined the components, and left the mix-ins open to interpretation.

History Lesson

Where did these magical little tartlets come from? I did a little bit of web sleuthing and realized that Canadian butter tart historical past will be traced to 1900 in Barrie, Ontario. It was right here that one of many first identified butter tart recipes was printed within the Women’s Auxiliary of the Royal Victoria Hospital Cookbook. File that away for trivia evening.

How to Make Butter Tarts

Whether you’re on the lookout for an additional deal with for a Christmas celebration or a candy to maintain you throughout an extended day of journey, Canadian butter tarts are a easy, uniquely homey, and satisfying dessert for any event. They’re straightforward as pie! Er, tarts.

Mini Butter Tarts on a sheet pan with parchment paper, raisins, and brown sugar

The Ingredients

  • Pie Crust. Shave off prep time with a store-bought crust or use your favourite do-it-yourself pie crust recipe (like this Darn Good Whole Wheat Pie Crust).
  • Butter. Since butter is such a key element on this recipe, splurge on some high-quality grass-fed butter—it’s value it!
  • Brown Sugar. Contributes a stunning crunch by forming a crackly topping because the tarts bake. It’s candy, wealthy, and completely addictive.
  • All Purpose Flour. Provides construction and helps bind the filling components collectively.
  • Eggs. Yolks add richness to the custard-like filling whereas the whites hold issues gentle.
  • Maple Syrup. It wouldn’t be a Canadian dessert with out not less than a little pure maple syrup. (These Maple Brown Sugar Bourbon Bars are my different ode to Canada).
  • Vanilla. Enhances the flavour of the butter and brown sugar.
  • Salt. Balances the sweetness of the maple syrup and brown sugar.
  • Bourbon. An non-obligatory add-in that I personally love (Bourbon Balls are proof). You can both heat it with dried fruit (if that’s your chosen mix-in) or cut back the maple syrup by one tablespoon and add it at the moment.
Flakey Butter Tarts with raisins and brown sugar on parchment paper

Mix-In Options

Try butter tarts with one (or extra) of the next mix-ins:

  • Raisins
  • Currants
  • Walnuts
  • Pecans
  • Shredded Coconut

Which is my favourite? Truth be instructed, of the entire variations of butter tarts I attempted, my favourite was the straightforward filling with no mix-ins in any respect. But do your personal experimentation to search out your good butter tart.

The Directions

pie crust rolled out on a marble surface with circles cut out
  1. Roll out your favourite pie crust (you’ll want a double-crust quantity).

TIP!

Leave your second crust within the fridge till you’re able to roll it out and stamp circles. Chilled pie crust is far simpler to work with.

pie crust circles on a marble counter with a rolling pin
  1. Use a 4-inch biscuit cutter to stamp out a complete of 14 circles (reroll scraps if wanted).
pie crust rounds pressed into a standard muffin pan
  1. Press the circles into an ungreased, commonplace muffin pan. Chill for not less than half-hour.
raisins in a white bowl with bourbon on a marble surface
  1. Melt the butter then let cool to room temperature. Meanwhile, heat the raisins and bourbon within the microwave on excessive for 30 seconds.
melted butter, brown sugar, and flour in a glass mixing bowl
  1. Add the butter, brown sugar, and flour to a big mixing bowl.
mixing filling for Canadian butter tarts
  1. Whisk till easy.
eggs, vanilla, and bourbon being added to butter tart filling
  1. Mix within the eggs, maple syrup, vanilla, and salt. Set apart.
bourbon-soaked raisins sprinkled into tart shells for butter tarts
  1. Sprinkle the raisins evenly between the tart shells.
dividing custard filling for butter tarts between tart shells in a muffin pan
  1. Divide the filling between the crusts, about 3/4 of the best way to the highest.

TIP!

Use a small ladle or measuring cup with a spout to switch the filling to the tart shells cleanly and simply.

fully baked butter tarts cooling in a muffin tin
  1. Bake till the highest is dry, crackly, and set. Remove and let cool fully earlier than eradicating. ENJOY!

TIP!

Here are just a few suggestions for baking butter tarts to bubbly, crackly perfection:

  • For even baking, rotate the pans 180 levels and flip-flop the pans between the higher and decrease racks midway by baking.
  • You’ll know your butter tarts are absolutely baked when the filling jiggles solely a bit of within the middle if you wiggle the pan, and the crust is golden.
  • The best solution to inform when the tarts are achieved is with an instant-read thermometer. The filling ought to register 200 levels F.

Storage Tips

  • To Store. Leftover tarts will be saved in an hermetic storage container within the fridge for as much as 4 days.
  • To Freeze. Freeze tarts in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge.

Meal Prep Tip

To make butter tarts forward, line a muffin tin with the crusts and refrigerate for as much as 1 day. Combine the filling (aside from nuts if utilizing) as much as 1 day forward, cowl tightly, and refrigerate. Then, fill the crusts and bake as directed.

What to Serve with Butter Tarts

Recommended Tools to Make this Recipe

My Favorite Muffin Pan

This muffin pan heats evenly, has a non-stick floor for straightforward hand cleansing, and will also be loaded within the dishwasher.

Butter Tarts with flakey pie crust and sweet filling on a piece of parchment paper

Did you make this recipe?

Let me know what you thought!

Leave a score under within the feedback and let me know the way you favored the recipe.

Frequently Asked Questions

Why are my Butter Tarts Runny?

Butter tarts which might be runny could also be underbaked or could not include sufficient egg. Eggs assist thicken and stabilize butter tart filling whereas it bakes, which is why I’ve included two entire eggs in my recipe to make sure the filling is thick and absolutely set as soon as baked.

How to Stop Butter Tarts from Boiling Over?

Butter tarts most frequently boil over as a result of they have been stuffed to full earlier than baking. Try to solely fill every tart 2/3 full with filling so there’s loads of room for effervescent and enlargement.

Why are Butter Tarts Called Butter Tarts?

Much just like the origin, the historical past of how butter tarts bought their title is extensively disputed. One principle suggests the title developed from “border tarts” a reputation used for the same dessert invented by settlers that got here from Scottish border area within the U.Okay. Or, as many consider, they’re merely referred to as butter tarts due to how a lot butter is within the filling AND the crust.

Brimming with a buttery bourbon-brown sugar filling made together with your selection of raisins or walnuts, this Canadian Butter Tarts recipe is the proper dessert in your subsequent vacation gathering (or street journey).

Butter Tarts with flakey pie crust and sweet filling on a piece of parchment paper

Pin this recipe on Pinterest to avoid wasting for later

Pin It!0

Who else agrees that snacks are the most effective a part of any street journey? While Ranch Crackers, Honey Roasted Cashews, and Protein Balls are extra apparent selections for road-trip fare, these butter tarts lately tagged together with Ben and me on a 12-hour Midwest street journey. Needless to say, solely 2/3 of us made it previous Iowa.

Spoiler: It’s wasn’t the miniature, ooey-gooey butter tarts.

Gooey Butter Tarts on a sheet pan with parchment paper, raisins, and brown sugar

5 Star Review

“These little tarts are fantastic!!!”

— Amanda —

If you’re not aware of butter tarts, they’re an old style dessert that originated in Canada and are much like pecan pies of the American south. Both pecan pie (and these Pecan Pie Bars) and butter tarts are made with tender, flakey pie crust full of a candy, sugary filling. However, there are just a few key variations value noting:

  • Size. Butter tarts are all the time ready in miniature, by no means in a bigger pie kind. Making them poppable, sharable, and simply transportable.
  • Consistency. While pecan pie filling is all the time thick and absolutely set, some butter tart fillings are properly set, whereas others recipes yield a barely runny filling.
  • Mix-ins. Pecan pie (and Pecan Pie Cobbler) is all the time pecan pie. Butter tarts, nevertheless, will be full of raisins, walnuts, pecans, currants, or a mixture of the entire above.
overhead photo of gooey Canadian butter tarts with raisins on parchment

My recipe goals to fulfill all. I saved the necessities—miniature dimension, decadent filling, and an irresistible crackly prime (much like this Buttermilk Pie)—streamlined the components, and left the mix-ins open to interpretation.

History Lesson

Where did these magical little tartlets come from? I did a little bit of web sleuthing and realized that Canadian butter tart historical past will be traced to 1900 in Barrie, Ontario. It was right here that one of many first identified butter tart recipes was printed within the Women’s Auxiliary of the Royal Victoria Hospital Cookbook. File that away for trivia evening.

How to Make Butter Tarts

Whether you’re on the lookout for an additional deal with for a Christmas celebration or a candy to maintain you throughout an extended day of journey, Canadian butter tarts are a easy, uniquely homey, and satisfying dessert for any event. They’re straightforward as pie! Er, tarts.

Mini Butter Tarts on a sheet pan with parchment paper, raisins, and brown sugar

The Ingredients

  • Pie Crust. Shave off prep time with a store-bought crust or use your favourite do-it-yourself pie crust recipe (like this Darn Good Whole Wheat Pie Crust).
  • Butter. Since butter is such a key element on this recipe, splurge on some high-quality grass-fed butter—it’s value it!
  • Brown Sugar. Contributes a stunning crunch by forming a crackly topping because the tarts bake. It’s candy, wealthy, and completely addictive.
  • All Purpose Flour. Provides construction and helps bind the filling components collectively.
  • Eggs. Yolks add richness to the custard-like filling whereas the whites hold issues gentle.
  • Maple Syrup. It wouldn’t be a Canadian dessert with out not less than a little pure maple syrup. (These Maple Brown Sugar Bourbon Bars are my different ode to Canada).
  • Vanilla. Enhances the flavour of the butter and brown sugar.
  • Salt. Balances the sweetness of the maple syrup and brown sugar.
  • Bourbon. An non-obligatory add-in that I personally love (Bourbon Balls are proof). You can both heat it with dried fruit (if that’s your chosen mix-in) or cut back the maple syrup by one tablespoon and add it at the moment.
Flakey Butter Tarts with raisins and brown sugar on parchment paper

Mix-In Options

Try butter tarts with one (or extra) of the next mix-ins:

  • Raisins
  • Currants
  • Walnuts
  • Pecans
  • Shredded Coconut

Which is my favourite? Truth be instructed, of the entire variations of butter tarts I attempted, my favourite was the straightforward filling with no mix-ins in any respect. But do your personal experimentation to search out your good butter tart.

The Directions

pie crust rolled out on a marble surface with circles cut out
  1. Roll out your favourite pie crust (you’ll want a double-crust quantity).

TIP!

Leave your second crust within the fridge till you’re able to roll it out and stamp circles. Chilled pie crust is far simpler to work with.

pie crust circles on a marble counter with a rolling pin
  1. Use a 4-inch biscuit cutter to stamp out a complete of 14 circles (reroll scraps if wanted).
pie crust rounds pressed into a standard muffin pan
  1. Press the circles into an ungreased, commonplace muffin pan. Chill for not less than half-hour.
raisins in a white bowl with bourbon on a marble surface
  1. Melt the butter then let cool to room temperature. Meanwhile, heat the raisins and bourbon within the microwave on excessive for 30 seconds.
melted butter, brown sugar, and flour in a glass mixing bowl
  1. Add the butter, brown sugar, and flour to a big mixing bowl.
mixing filling for Canadian butter tarts
  1. Whisk till easy.
eggs, vanilla, and bourbon being added to butter tart filling
  1. Mix within the eggs, maple syrup, vanilla, and salt. Set apart.
bourbon-soaked raisins sprinkled into tart shells for butter tarts
  1. Sprinkle the raisins evenly between the tart shells.
dividing custard filling for butter tarts between tart shells in a muffin pan
  1. Divide the filling between the crusts, about 3/4 of the best way to the highest.

TIP!

Use a small ladle or measuring cup with a spout to switch the filling to the tart shells cleanly and simply.

fully baked butter tarts cooling in a muffin tin
  1. Bake till the highest is dry, crackly, and set. Remove and let cool fully earlier than eradicating. ENJOY!

TIP!

Here are just a few suggestions for baking butter tarts to bubbly, crackly perfection:

  • For even baking, rotate the pans 180 levels and flip-flop the pans between the higher and decrease racks midway by baking.
  • You’ll know your butter tarts are absolutely baked when the filling jiggles solely a bit of within the middle if you wiggle the pan, and the crust is golden.
  • The best solution to inform when the tarts are achieved is with an instant-read thermometer. The filling ought to register 200 levels F.

Storage Tips

  • To Store. Leftover tarts will be saved in an hermetic storage container within the fridge for as much as 4 days.
  • To Freeze. Freeze tarts in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge.

Meal Prep Tip

To make butter tarts forward, line a muffin tin with the crusts and refrigerate for as much as 1 day. Combine the filling (aside from nuts if utilizing) as much as 1 day forward, cowl tightly, and refrigerate. Then, fill the crusts and bake as directed.

What to Serve with Butter Tarts

Recommended Tools to Make this Recipe

My Favorite Muffin Pan

This muffin pan heats evenly, has a non-stick floor for straightforward hand cleansing, and will also be loaded within the dishwasher.

Butter Tarts with flakey pie crust and sweet filling on a piece of parchment paper

Did you make this recipe?

Let me know what you thought!

Leave a score under within the feedback and let me know the way you favored the recipe.

Frequently Asked Questions

Why are my Butter Tarts Runny?

Butter tarts which might be runny could also be underbaked or could not include sufficient egg. Eggs assist thicken and stabilize butter tart filling whereas it bakes, which is why I’ve included two entire eggs in my recipe to make sure the filling is thick and absolutely set as soon as baked.

How to Stop Butter Tarts from Boiling Over?

Butter tarts most frequently boil over as a result of they have been stuffed to full earlier than baking. Try to solely fill every tart 2/3 full with filling so there’s loads of room for effervescent and enlargement.

Why are Butter Tarts Called Butter Tarts?

Much just like the origin, the historical past of how butter tarts bought their title is extensively disputed. One principle suggests the title developed from “border tarts” a reputation used for the same dessert invented by settlers that got here from Scottish border area within the U.Okay. Or, as many consider, they’re merely referred to as butter tarts due to how a lot butter is within the filling AND the crust.

  • 2 9-inch pie crusts whole wheat pie crust, store-bought pie crust (thaw in a single day within the fridge), or your favourite pie crust recipe
  • 1/4 cup unsalted butter
  • 3/4 cup raisins* or chopped toasted walnuts or pecans or a mixture
  • 1 tablespoon bourbon non-obligatory
  • 2/3 cup brown sugar gentle or darkish
  • 1/2 tablespoon all objective flour
  • 2 giant eggs at room temperature
  • 1/3 cup plus 1 tablespoon pure maple syrup don’t use imitation or “breakfast” syrup
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon kosher salt

  • Lay the primary pie crust out on a flippantly floured work floor (depart the second crust within the fridge till you’re prepared for it). Roll it right into a 12-inch circle, working from the middle out. Grab 2 commonplace 12-cup muffin pans (no have to grease).

  • Flour a 4-inch spherical cookie cutter or biscuit cutter (in the event you don’t have one, use a ingesting glass). Stamp out 7 rounds from the pie crust (reroll the scraps if wanted). Gently place every spherical right into a properly of the muffin pan and press the dough up the perimeters to create a tart shell.

  • Repeat with the second pie crust, filling the remaining wells. Place the pans in fridge and chill for not less than half-hour or cowl and chill in a single day. (If you solely have one muffin pan, you may bake the tarts in batches. Be positive to let the pan cool all the best way in between).

  • When able to bake, place racks within the higher and decrease thirds of the oven and preheat the oven to 350 levels F. Place the raisins in a small, microwave-safe bowl and stir along with the bourbon. Microwave on excessive for 30 seconds. Set apart.

  • Cut the butter into just a few items and place in a big microwave-safe mixing bowl. Microwave on medium warmth, simply till melted. Let cool to room temperature. To the bowl with the butter, add the brown sugar and flour.

  • Whisk to mix till easily blended (it is going to be thick).

  • Whisk within the eggs, maple syrup, vanilla, and salt till evenly mixed.

  • Scatter the raisins evenly over the tart shells.

  • Divide the filling between the crusts, filling every properly 3/4 of the best way to the highest (use a small ladle or switch the filling to a measuring cup with a spout, then pour it into the crusts).

  • Bake for 25 to 35 minutes, or till the highest is dry, crackly, and set. The filling ought to jiggle solely a bit of within the middle if you wiggle the pan, and the crust is popping golden. The best solution to inform when the tarts are achieved is with an instant-read thermometer. The filling ought to register 200 levels F.

  • Place the pan on a wire rack and let the tarts cool fully earlier than unmolding them. The filling will settle and crackle. To unmold, use a boring knife similar to a butter knife to loosen the tarts from the muffin wells as wanted. Gently elevate the tarts onto the rack.

  • *If utilizing nuts as an alternative of raisins, skip microwaving with the bourbon. Reduce the maple syrup by 1 tablespoon and add the bourbon with the maple syrup. You can also use nuts (or no mix-ins) and omit the bourbon fully.
  • TO MAKE AHEAD: Line the muffin tin with the crusts and refrigerate for as much as 1 day. Combine the filling (aside from nuts if utilizing) as much as 1 day forward, cowl tightly, and refrigerate. Fill the crusts simply earlier than baking.
  • TO STORE: Keep leftover butter tarts at room temperature for as much as 3 days. Enjoy at room temperature or warmed within the microwave (the crust will change into considerably delicate) or oven (most suitable choice).
  • TO FREEZE: Freeze baked, cooled tarts for as much as 3 months, tightly wrapped in a double layer of plastic wrap or aluminum foil. Thaw in a single day within the fridge and permit to come back to room temperature previous to serving.

Serving: 1(of 14)Calories: 128kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 32mgPotassium: 107mgFiber: 1gSugar: 15gVitamin A: 135IUVitamin C: 1mgCalcium: 24mgIron: 1mg

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