Desserts
Butter Tarts
Ingredients
- - 12 unbaked tart shells (shortcrust pastry, 7cm / 3 inch)
- - 125g (1/2 cup) unsalted butter, softened
- - 200g (1 cup packed) brown sugar
- - 2 large eggs
- - 60ml (1/4 cup) pure maple syrup or corn syrup
- - 5ml (1 tsp) vanilla extract
- - Pinch of salt
- - 80g (1/2 cup) raisins (optional)
Method
- Preheat the oven to 200C (400F) and arrange the unbaked tart shells in a muffin tin.
- If using, scatter a few raisins into the base of each tart shell.
- In a bowl, cream the softened butter and brown sugar together until light and well combined.
- Beat in the eggs one at a time, then stir in the maple syrup or corn syrup, vanilla and salt until smooth.
- Carefully spoon the filling into the tart shells, filling each about two-thirds full to allow room to bubble up during baking.
- Bake for 10 minutes at 200C (400F), then reduce the oven temperature to 180C (350F) and bake for a further 8-10 minutes, until the filling is puffed and the pastry is golden.
- Let the tarts cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely; the filling will sink slightly as it cools.
Introduction: Butter tarts, small pastry shells filled with a gooey mixture of butter, sugar and egg, are considered one of Canada's few genuinely native desserts, with recipes appearing in Ontario cookbooks as early as the 1900s.
Cultural Background: Butter tarts, small pastry shells filled with a gooey mixture of butter, sugar and egg, are considered one of Canada's few genuinely native desserts, with recipes appearing in Ontario cookbooks as early as the 1900s. Debate over runny versus firm filling, and raisins versus plain, remains a beloved point of regional pride.
Tips: For a classic 'runny' centre, slightly underbake by 1-2 minutes; for a firmer, more set filling, bake the full time indicated. Do not overfill the shells, as the filling rises significantly in the oven.
Variations: Add a tablespoon of chopped pecans to the filling for pecan butter tarts. Some bakers swap raisins for chocolate chips or dried cranberries. Already vegetarian; a fully egg-free vegan version is difficult to achieve authentically given the egg-set custard filling.
Storage: Keeps in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months.
Reheating: Best served at room temperature; if desired, warm briefly in a 150C (300F) oven for 5 minutes to soften the filling slightly.
Nutrition: Per tart: approx. 220 kcal, 2g protein, 28g carbohydrate, 12g fat, 0.5g fibre, 95mg sodium.
FAQs:
Q: Should butter tarts have raisins or not?
A: This is a matter of longstanding regional debate in Canada – both plain and raisin versions are considered equally traditional; simply follow personal preference.
Q: Why did my filling overflow in the oven?
A: This usually means the shells were overfilled; leave at least a third of the shell empty before baking to allow room for the filling to bubble up.