Best 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.

CANADIAN MAPLE BUTTER TARTS

Steps:

• Roll out pastry and cut into 12 circles.
• Fit pastrys into muffin or tart cups.
• Sprinkle raisins and or walnuts in the bottom of each tart.
• Beat together eggs, maple syrup, brown sugar, butter and salt.
• Pour into tart shells, about 2/3 full.
• Bake at 375 F for 20-25 minutes, until set.
• Cool 5 minutes and remove from pan.
• In some places you can find pre made tart shells in the freezer section along side pie shells.

CANADIAN BUTTER TARTS

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.

CANADIAN BUTTER TARTS

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.

"CANADIAN BUTTER TARTS OF GRANDMA BROWNS" BY FREDA

Steps:

• 1. PASTRY: cheat and use refer store bought, or make your favorite, or this one. Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
• 2. in seperate bowl; mix egg, vinegar, & col water. Add to Shortening and flour mixture. Mix ONLY til mixed,. . "NO MORE". NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH! Roll into ball of dough. Place in freezer 10-15 min to chill. Roll out on lightly floured surface about the thickness of a CD case.
• 3. use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins. Preheat Oven @ 400
• 4. FILLING: In Heavy saucepan, combine raisins,butter, sugar, syrup, & salt, over low heat til butter is melted and sugar is disolved. Do not let mixture get too hot. NOTE: Only heat to WARM stage. Remove from Heat.
• 5. Stir in Eggs, & vanilla.
• 6. Spoon filling into tart shells, filling 2/3 full.
• 7. Bake: 400 for 15 min. Reduce heat to 350 and bake 5 more minutes, or until pastry is a golden brown. DO NOT OVER BAKE DO NOT let filling bubble over or you will have trouble geting your tarts out of the pan. Cool 15 min before removing from pan.
• 8. HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.

REAL CANADIAN BUTTER TARTS

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.

GRANDMA'S FRENCH CANADIAN BUTTER TARTS

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.

REAL CANADIAN BUTTER TARTS RECIPE - (4.5/5)

Steps:

• Line tart tins with pastry. Sprinkle 6 to 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 200°F for 15 minutes, then without taking the tarts out, turn the oven to 350°F. Bake another 10 to 15 min, until they start to brown. This method will prevent them from boiling over. Note: I use Tender flake 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.

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.

CANADIAN BUTTER TARTS

Steps:

• Preheat the oven 375.
• 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 3 inch 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.

THE BEST CLASSIC CANADIAN BUTTER TARTS

Steps:

• Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
• Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
• Form the dough into two rounds about an inch thick.
• Wrap in plastic wrap and let rest in the fridge for about a half hour.
• Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
• Combine all filling ingredients except raisins.
• Mix well.
• Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
• Fill ⅔ full with syrup mixture.
• Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
• Cool completely on a wire rack and remove tarts from from pans.

CANADIAN BUTTER TARTS

Steps:

• 1. Preheat oven to 375°
• 2. Put tart shells on a rimmed cookie sheet and place some raisins(6-8) in each shell.
• 3. Mix the rest of the ingredients together. Fill each tart shell half way (a generous tablespoon)with mixture.
• 4. Bake 15 minutes. Watch that they don't overflow or burn.

CANADIAN BUTTER TARTS

Steps:

• 1. Pastry: Blend the shortening and the flour with a pastry cutter, or two knives, until you've created a uniform mixture that is crumbly and about the size of frozen peas.
• 2. In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.
• 3. Mix all ingredients together, but only until just mixed and no more. The key to flaky pastry is not to overhandle the dough
• 4. For ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins. Roll out dough onto floured surface to about the thickness of a CD case.
• 5. Using either a cookie cutter or something like a jar lid, cut out circles from the dough. Press dough circles into a muffin pan.
• 6. Filling: In another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.
• 7. Spoon filling into pastry shell to just below the rim. Bake at 400 for about 10 mins until golden brown. Makes about a dozen tarts.