Butter Tarts Recipe

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These sounds like tiny pecan tussies without the nuts.  Deliciously brown sugary!

My in laws are from Canada and I am looking to make a sweet treat to bring up for the holidays.  I recently found this recipe and might try this one!  Anybody have experience with these? They sound simply divine.

 Butter tarts are unique to Canada and consist of pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs. Some say Butter Tarts descend from the American Pecan Pie or even the British Treacle Tart…

Pie Crust Pastry:  In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.

After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 – 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm the dough. 

Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream. If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 – 20 minutes or until the pastry has nicely browned and the filling is puffed and set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Makes 12 – 4 inch tarts

Pie Crust Pastry:

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (15 grams) granulated white sugar

1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) pieces

1/8 to 1/4 cup (30 – 60 ml) ice water

Butter Tart Filling:

1/3 cup (70 grams) unsalted butter, softened

1 cup (210 grams) light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)

1/2 cup (120 ml) raisins or chopped nuts (pecans or walnuts)

Added: September 22nd, 2011    

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