Saturday, February 6, 2010

Butter Tarts

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  (12 large tarts)

There's no way around the sugar for these, but somehow they're worth it. This is the "other" great Canadian dessert which comes to mind whenever I think about Nanaimo Bars.

I'll make puff pastry from scratch, but for some reason I really dislike making pie crust, so I usually look for a ready made one in the refrigerator section at the grocery store.

This recipe makes 12 rather large tarts as I line muffin tins with the dough and generously fill each one. The traditional recipe uses corn syrup, but often I use maple syrup because I usually have some on hand. I'll also use raisins if I can't find dried currants which are harder to find in Dallas. Personally, I prefer the dried currants which are smaller.

1 pkg ready made pie crust (2x 9")

1/2 cup butter, (1 stick)
1 cup brown sugar
3/4 cup corn syrup, or maple syrup
1-2 tsp white vinegar
1 tbsp vanilla extract
2 eggs
1/2 cup dried currants, or raisins

Preheat oven to 425°F.

Cut out 6 circles from each pie crust, (12 total) and  line a 12 cup muffin tin with them. Set aside.
Place the butter, brown sugar, corn syrup or maple syrup, vinegar and vanilla extract into the bowl of a food processor and process until well combined. Add the eggs and continue to process until well mixed and smooth.

Divide the currants or raisins evenly among the "tarts" and spoon the filling over them. Most recipes tell you to fill them 2/3 full.. I would say these end up being closer to almost full.

Bake for about 12 minutes or until bubbly and browned. The longer you bake these, the firmer they will be.

Cool them in the tins long enough to be able to run a knife around the edges to remove them for further cooling (about 10 minutes). If you can't get them out for fear of breaking them, then make sure they aren't sticking to the pan and remove them when they have cooled completely.


Jennifer said...

These are my fav! A taste of home!

Memória said...

Hmmm, intersting!! These remind me of pecanless pies/tarts! I'll have to try this out. Thanks for posting.

Lexi said...

Delish except No Raisins!!!! Thats like putting beans in texas chili!

Gerlinde in Washington said...


Karla@TheClassyWoman said...

I found your blog while looking for butter tart recipes. I eat very healthy but love desserts, that's my weakness. Today my mind wandered to butter tarts. LOL. Looking forward to making this recipe. I'm a Canadian as well, now living in Florida for the past 5 yrs. I've never had to make these before because they were avaialable everywhere in Toronto. Looking forward to sinking my teeth into one!! :)


Gerlinde in Washington said...

Except for the occasional bakery or coffee shop in Toronto, home made butter tarts are so much better!

Unknown said...

Thank you! Thank you! Thank you!!

I thought that I would not EVER have this recipe. My Mom and my Gran used to make these all the time. I can't remember going up to Gran's house and not having these in the 'cookie pan'. I didn't get the recipe ~ my sisters did and have not shared. NOW, I have it and can make it for my Grandchildren.

I was born here in the states, lived in Ontario (Guelph) for a bit with my folks and moved back down with them. Everyone, but me, was born in Ontario. So these bring back wonderful memories. Thank you again!!

Gerlinde in Washington said...

You're welcome Vickie :)

Retro Girl said...

Hello - My Canadian hubby begged me to make Butter Tarts. I used this recipe and did 24 mini ones using a mini muffin tin….No raisins/currants - he likes them without. I had enough batter to also make 6 bigger ones too. He loved them! Thanks!!

Gerlinde in Washington said...

I'm really glad you liked them. A friend just mentioned these the other day and I'm thinking of making them again. It's been a while.

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