Butter Tarts


During a conversation with a fellow Canadian recently, the subject turned to Butter Tarts, and I got an immediate craving for some.   So, I decided to make some up.    These are not mini Pecan Pies, they are a true Canadian recipe.   I’ve made them both the traditional way and with raisins, I’ve even put Pecans in them, but then they resemble Pecan Pie and that’s just not a Butter Tart.   I even called my sister for the ‘right’ recipe because she makes the best Butter Tarts ever, and she told me she uses the recipe she got off of the flour bag years ago.    And I just googled 5 Roses Butter tarts and just about every recipe was the following one, except for the one on the 5 Roses site. hmmm  Theirs got a little fancy.   So I’m just making this my way.   Well, with one small change, I can’t get currants locally so I use raisins.  But the next time I go to the big city, I’m buying me some currants and keeping them on hand.   For now, I just want a Butter Tart or three.   Oh, did I tell you I also shared them at our monthly Boat Club potluck.

5 Roses Butter Tarts filling
1/3 cup butter, melted (I prefer Land of Lakes butter)
1 cup brown sugar
2 Tablespoons Cream or Milk
1/2 cup Currants  (can substitute raisins here and I do)
1 egg beaten
1 teaspoon vanilla extract  (I use my home made here)

Line tart pans with pastry dough, either your own homemade or pre made dough.   Depending on the size of your pan, cut the dough in circles, big enough to fit inside the pan.

Combine the other ingredients, then spoon into the pastry shells, filling no more than 2/3rd full.

Trust me on this, any more in there and it oozes up and over and then you can’t get those little suckers out easily.

Then you have to eat the evidence, and it’s really hard to hide the fact that you ate half the recipe cause the tarts didn’t come out.   Especially if you are planning on having a dozen or so tarts and you only end up with 6.  I know whereof I speak.    Sorry, I got distracted there.
Bake for 20 minutes or so, until the top of the pastry is nice and golden, and the filling has cooked through.

Now, there are two schools of thought on Butter Tarts, some people like the middle a little gooey and some like them firmer, you’ll just have try them either way.   Personally, I like em both ways.  Gooey or firm, I just like Butter Tarts.

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