Butter Tart Pastry Without Lard
- December 4, 2021
A Canadian classic dessert recipe with sweet, slightly runny filling and flaky melt in your mouth made from scratch pastry.Every family Christmas someone brought Butter Tarts and they always seemed the first treat to disappear.I think the true test of an exceptional butter tart is the crust; and in my opinion that means making the shells from scratch.Old Fashioned Butter Tarts Laureen King The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry.3.97 from 263 votes Cook Mode Prevent your screen from going dark Print Recipe Pin Recipe Prep Time 30 mins Cook Time 20 mins Total Time 50 mins Course Dessert Cuisine Canadian Servings 16 Calories 296 kcal Ingredients 1x 2x 3x Tart Shell Pastry.Using pastry blender cut butter into flour mix until resembles course meal.Add cold water a bit at a time until dough just starts to hold together.In large bowl, mix together butter, brown sugar and corn syrup.Notes Store bought pastry tart shells will work as well. .
Canadian butter tarts are one of the many signature treats from Canada that were part of my boyhood, growing up in northern New York state.This old fashioned recipe for them is easy to make and taste just like what I remember from half a century ago.Canadian butter tarts are one of many good things to come from the Great White North!Canadian Butter Tarts are one of the hallmarks of the Great White North.Neatness has never been a strong point of mine, especially when it comes to savoring and enjoying something this delicious.As you can see, you can make these Canadian butter tarts and the filling using ordinary ingredients.Pro Cooking Tip: If you want use lard, it’s best to render your own (like my mom did) or find some from a local source.This stuff has been partially hydrogenated and the taste does not compare to the real thing.When making these Canadian butter tarts, let your palate decide what to put in them.If you decide to add nuts, coarsely chop and then toast them before adding to the filling.Next, use a pastry cutter and work the butter (or lard) into the flour mixture.Form dough into a disk, wrap with plastic, and chill in the refrigerator for an hour.While your butter tart dough is chilling, let’s get started on the filling.On a lightly floured surface, roll out the chilled dough to about ⅛″ thickness (or 3mm.).Next, use a 4-inch round cookie cutter (or drinking glass) and cut out 12 pastry shells.Tuck the butter tart pastry shells into the pan shown.When the pastry turns golden brown, and filling is puffed and bubbly, it’s time to bring these babies back to Mama.Then, use a metal spatula and loosen the edges of them and carefully lift and transfer to a cooling rack.If somehow on or two of these old-fashioned Canadian butter tarts don’t make it to the serving platter, I fully understand.Also, you can leave these in the oven for an extra minute or two for a firmer and more solid butter tart filling.⏭️ Stay in touch with us on social media by following us on Facebook , Pinterest , Instagram , and YouTube! .
BEST Canadian Butter Tarts
These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center.Though I did take the time to quantify everything, so I could share the recipe with all of you.What is a butter tart?A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs.Super flaky AND buttery tart shell – By using both butter and lard in this recipe, you achieve that flakiness you only get from using lard and that lovely buttery flavor you only get from using butter.– By using both butter and lard in this recipe, you achieve that flakiness you only get from using lard and that lovely buttery flavor you only get from using butter.Rich and intensely flavorful filling – The filling is made with brown sugar and butter, so there is a deep molasses flavor from the sugar and smoothness from the butter.An egg is added to help thicken the filling while it bakes.An egg is added to help thicken the filling while it bakes.“I loved these butter tarts so much that I just HAD to say something!How to make butter tarts:.Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.Let cool for 5 minutes and whisk in an egg.Bake at 375F for 13-15 minutes or until crust is lightly golden and filling is bubbling.Bake in the lower third of oven – This will help the bottom of the tarts turn golden at the same time the edges are done.How to store butter tarts:.Did you make this recipe?Yield: 12 butter tarts Print Recipe Pin Recipe Description This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.Ingredients Makes 12 butter tarts Pastry 3 cups ( 375g ) all-purpose flour, plus more for dusting.(5ml) vanilla extract 1 large egg Optional 1/2 cup chopped pecans, walnuts, raisins or chocolate chips Instructions In a large bowl, toss together the flour, baking powder and salt.Add enough cold water to make one cup.Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.Let cool to touch (about 5 minutes) before whisking in the egg.To prepare the freezer dough for use: Thaw overnight in the fridge and leave out for 15 minutes at room temperature before rolling.To freeze butter tarts: Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag.Cuisine: Canadian Keywords: butter tart recipe, Canadian butter tarts, pecan butter tarts. .
How to make butter tarts without corn syrup (including a flaky all
Everything you need to know about making butter tart pastry dough from scratch, whether to grease the muffin pan or not, some tips for baking butter tarts to ensure the crust is properly baked, why the filling may crystallize and how to avoid it, and of course, recipes for the all-butter pastry crust and butter tart filling without corn syrup.And then, there's the all butter crust.The crust should be all butter.Some people love to make butter tart shells with shortening, but given I'm "team butter," that's just not how I roll.Some people will add vinegar to the dough.The thickness of the butter tart pastry crust is key.Do you grease the muffin pan for butter tarts?For tarts in tart pans, you don't have to grease the tart pans and the tarts will unmould just fine.Nobody likes it when pies or tarts are raw on the bottom and getting the bottoms of butter tarts to bake properly can be a challenge.When the tarts are baked, do not unmould them until they are completely cooled.Just walk away, let them cool, and then you can start to unmould.Getting the butter tart filling just right.Filling recipes vary greatly and may include extra ingredients to prevent the caramel filling from crystallizing:.Some butter tart filling recipes have corn syrup: this is a method to reduce crystallization in the filling so ensure a silky smooth, gooey butter tart filling.You can even do half brown sugar and half maple syrup, but again, the filling may be more runny.Why do butter tarts crystallize?I prefer to pre-bake the crusts empty, then fill and briefly bake the final tarts to avoid the filling boiling, which helps keep the filling runny.Once completely cooled, then you can pull them out of the muffin pan one by one using your fingertips.To store butter tarts in the freezer, let them cool completely on a wire rack then transfer them to a parchment-lined sheet pan to freeze solid.Here's a recipe for both the all-butter butter tart crust and the classic filling without corn syrup.This butter tart recipe makes 12 butter tarts in muffin pans. .
Canadian Butter Tarts Recipe
The toasted coconut and walnuts add a nice flavor and the pastry was flaky and perfect.Rating: 5 stars The pastry for these tarts is wonderful!Rating: 5 stars This recipe was awesome it was easy to make and cooked in no time.Rating: 4 stars Great pastry recipe for these tarts.Unfortunately I am disappointed to see a Canadian butter tart recipe with coconut.so I tried again without nuts and coconut or raisins and I found the filling is like water even after the crust is cooked.Rating: 5 stars "waist expanding goodness" was how my husband described it.I'm so glad I finally found a butter tart recipe that makes runny tarts. .
Classic Butter Tarts
Work in the butter until the mixture is crumbly.Drizzle it into the flour mixture, tossing to moisten evenly.Fill each tart two-thirds full with the filling. .
Best Classic Canadian Butter Tart Recipe
Make the pastry: In a large bowl, combine the flour and salt.Use a pastry blender to cut in the butter and lard until the mixture is in very fine crumbs.In a 1-cup measuring cup, use a small whisk or fork to combine the egg yolk, lemon juice and enough ice water to come to ⅓ cup.Spoon the filling over the currants until three-quarters full.Let stand on a rack for a minute; immediately run a metal spatula around tarts to loosen. .
My Favorite All Butter Pie Crust
With this easy tutorial you will get the perfect pie crust every time.To make a good pie crust you need just 4 ingredients: fat, water, flour, and salt.You can use a few different kinds of fats for pie crust, the most popular being butter, shortening (Crisco), or lard.and I find that the taste of an all butter pie crust is so much better than any other recipe.There are two ways I make this crust: in a food processor or by hand.My all butter pie crust recipe is quick, fast, easy and delicious!When you start making an all butter pie crust, you need to think ahead a little.Cold butter and ice water are the keys to a successful crust.(Remember, if you’re using unsalted butter, add an extra ¼ teaspoon of salt.).If you’re using a pastry cutter, now is the time to hope you’re been working your arms.But, depending on altitude and humidity and your kitchen and the star alignment, you might not need the third…or you may need a fourth.So instead, I roll out my dough, put it in my pie plate, THEN chill it while I make my filling.Turn it out onto a cutting board or a silicone baking mat (like a roul’pat or a silpat) that’s been dusted with flour.FYI, if you’re using a cutting board or marble slab, you’ll need more flour.There is nothing worse than rolling out the perfect dough and have it crack and break when you go to pick it up.If you’ve moved your crust around a bit, it should roll up no problem.Make it decorative: Another way I like to dress up my pie edge is to make a second all butter pie crust and use small cookie cutters to cut shapes and put them around the edges.): Use a pie shield or tear off strips of foil that are about 1 1/2″ thick.So many recipes say to add the foil if the pie is getting too brown, but how are you supposed to do that without burning your fingers?Make a preemptive strike – cover first, then remove so the edges can brown to a normal color.See my tutorial and video on how to blind bake this crust – it will take about 20-30 minutes and it’s a two step process.Starting with cubed butter makes it easier for the processor to work it into the dough.: while you’re assembling your ingredients, cube your butter and put it back into the refrigerator to chill at least 5 minutes.Starting with cubed butter makes it easier for the processor to work it into the dough.If it fits in a 9-inch pie plate with just a bit of overhang, it’s the correct thickness.If it fits in a 9-inch pie plate with just a bit of overhang, it’s the correct thickness.I like baking in glass pie plates – I find them the best at getting the bottom done and the best for slicing.I think an all butter pie crust tastes better than one made with shortening or lard.You can also put it in your pie plate and wrap that well and freeze – either baked or raw.Leave a Review Print Recipe Ingredients ½ cup (113g) unsalted butter diced and chilled.I always add a second tablespoon of water and pulse until the dough forms a ball.If you find your mixture is too dry, you can add another tablespoon of water, one teaspoon at a time.If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don’t have to add more flour.Tuck under any overhang and crimp or use the tines of a fork to decorate the edges.By Hand: Add flour, butter, and salt to a large bowl.If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don’t have to add more flour.Tuck under any overhang and crimp or use the tines of a fork to decorate the edges.Make sure to chill the pie crust at least 30 minutes before filling or baking.If you’re blind baking the crust, chill at least 2 hours or freeze 30 minutes.Layer a sheet of parchment paper in the bottom and up the sides of the crust.Fill the crust with pie weights (or dry beans/rice/etc) and bake at 400°F for about 15-20 minutes.Remove the parchment and pie weights carefully, then continue baking until cooked through and golden brown.Double the pie crust to make a 2-crust or lattice topped pie: just double all the ingredients but start with 2 tablespoons water and work up from there (it may only need 2-3 tablespoons).All text and images © DOROTHY KERN for Crazy for Crust.Join for FREE to start saving your favorite recipes Create an account easily save your favorite content, so you never forget a recipe again. .
Lard and Butter Pie Crust Recipe
In a food processor fitted with metal blade, combine the flour, salt, and sugar.On a lightly floured work surface, roll each portion of dough to slightly larger than your pie plate. .
Shortening vs. Butter: Which Fat Makes the Best Pie Crust
When you think of a lard-based pie crust, you might imagine an elderly woman named Ma cutting rendered fat from a dearly departed pig into hand-milled flour, looking out over the old homestead years ago.Much of the lard widely available in grocery stores has been hydrogenated and filled with preservatives, with a strong piggy flavor, which makes baking with it considerably less desirable than an all-butter crust.If you want to make a vegan pie crust, shortening is one option (though we recommend using the newer, non-hydrogenated varieties).The pros: Shortening has a higher melting point than lard or butter, so it's easy to incorporate into pie dough and roll out.It's also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.The edges of a beautifully crimped rim or gorgeous fall leaf-covered pie will stay sharp in the oven. .