Butter Tart Recipe Without Shortening
- May 28, 2022
This butter tart recipe is a Canadian classic dessert recipe with sweet, slightly runny filling and flaky melt in your mouth made from scratch pastry.This butter tart recipe can be made and ready to eat in less than an hour! .
BEST Canadian Butter Tarts
These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center.Though, the first printed recipe for butter tarts was published in The Women’s Auxiliary of the Royal Victoria Hospital Cookbook in 1900, out of Barrie, Ontario.(source: Food Network Canada and Food Blogger of Canada) Whether a true butter tart has a runny or firm filling, plain or with raisins, is a matter of passionate national debate.Easily adaptable – I love adding chopped pecans to the filling for some crunch and a nutty flavor.However, if pecans are not your thing, you can add raisins, dried currants, walnuts, chocolate chips, bacon (not a typo) or just leave them plain.– I love adding chopped pecans to the filling for some crunch and a nutty flavor.However, if pecans are not your thing, you can add raisins, dried currants, walnuts, chocolate chips, bacon (not a typo) or just leave them plain.I didn’t have pecans on hand, so I added mini chocolate chips, and WOW!Gradually stir in the liquid, adding just enough water to make the dough cling together.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.In a small saucepan over medium heat, melt the butter and brown sugar until combined.– I know this goes against all pie crust rules, but I find it much easier and faster to cut softened butter and lard than cold.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.If any of the butter tarts are stuck to the pan, use a fork to gently loosen and remove.If storing in the fridge, you can eat them cold or bring them to room temperature before serving.Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag.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.Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.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.Divide the pecans (if using) among the pastry shells and pour in the filling until half full.Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.To prepare the freezer dough for use: Thaw overnight in the fridge and leave out for 15 minutes at room temperature before rolling.If storing in the fridge, you can eat them cold or bring them to room temperature before serving.This post was originally published on June 15th, 2017 and has been recently updated to include step-by-step photo instructions. .
Canadian Butter Tarts
They’re beyond simple, super sweet and gooey and fabulous served warm, topped with fresh whipped cream!I came across this humble butter tart a few weeks back while scrolling the internet.Since I was totally new to the Canadian butter tart game, I decided to just go with their posted recipe.I popped the tray out of the oven, let them cool for just a bit and tried one warm with some fresh whipped cream.I’m not gonna lie, I’ve also opted to make things even easier and make them with some store-bought Pillsbury Refrigerated Pie Crusts, and honestly, they’re still fantastic.Just roll out the pie crusts and cut with your four-inch cookie cutter and pop into your standard muffins tin, fill and bake and your less than 20 minutes from sweet tarts you’re sure to devour in no time!A Few Cook’s Notes for Canadian Butter Tarts Recipe As I mentioned above, you can opt to add the raisins or leave them out.They're beyond simple, super sweet and gooey and fabulous served warm, topped with fresh whipped cream!Ingredients 1x 2x 3x Pastry Dough 1 1/2 cups all-purpose flour, plus a bit more for dusting.white vinegar Filling 1 cup light brown sugar, firmly packed.Add the cubed butter and cut in with a pastry cutter until the mixture is in pea-size pieces.In a small bowl, mix the water, egg yolk and vinegar until well combined.Add an additional tablespoon water if the mixture appears dry.Remove from the fridge and roll out on a lightly floured surface into a 16x12-inch rectangle, about 1/8-1/4-inch thick.Use a 4-inch round cookie cutter to cut 12 pieces, rerolling the dough if you need to.Filling In a medium bowl, mix together brown sugar and salt.Remove from oven and run a knife around the edges of each tart to loosen.If you do use Pillbury Refrigerated Pie Crusts, you will need one full box. .
Best Butter Tart Recipe Ever
Butter tarts are a Canadian thing and if you haven’t tried one before you will soon be hooked!Make sure to use my easiest and flakiest pie pastry recipe too!You will roll out half a pastry recipe thinly and cut into 4″ rounds.Once you assemble all the delicious filling ingredients together, I find it best to pour it in the pastry shells with a bowl that has a spout on it.And since I already make my pastry using Crisco I’ve just continued to use it in my butter tarts.3/4 cup currants or raisins Instructions Preheat oven to 425 deg F.I hope you enjoy these tasty butter tarts as much as our family does! .
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.The filling is great: it's sweet with brown sugar, with a thin dribbly syrup layer tucked under the sugary crust that forms as it bakes.The downside to baking butter tarts from scratch is they can be a little tricky to get right though they are such a popular dessert.I've made hundreds of butter tarts and had a fair number of disasters (and tears), and now I can share with you all my tips and tricks so that your next batch of butter tarts made from scratch will be perfect!This is to prevent gluten from forming and to make a less tough, more tender pastry shell.I don't think it's necessary but if you are concerned or have found your pie doughs are tough, try adding a teaspoon of vinegar when you add the water.If you roll the dough too thin, your filling may find a tiny crack somewhere at the bottom, gluing down the tart as it bakes.I've tested baking the tarts in greased and ungreased muffin pans, and also with and without a small parchment round fitted at the bottom of each.And after doing many tests, I now realize that greasing the muffin pan for butter tarts wasn't helpful.The parchment didn't make much of a difference, but I feel that the greasing might actually have made the unmoulding more difficult.If you try to unmould butter tarts when they are warm, or worse, straight out of the oven, you will likely break them.To get the butter tarts out of the pan when they're cold, use a very thin knife blade or a tiny offset.Slide the tip of a thin palette or pairing knife between the crust and the pan, and use your finger on the other side of the crust to pull upwards (kinda like tweezers where one end is a knife and the other is a finger).The corn syrup introduces another sugar, other than sucrose, which reduces the likelihood that the filling will crystallize.Remember that with maple syrup, the baking substitution is to replace up to 70 grams (⅓ cup) of brown sugar with 83 mL (⅓ cup) of maple syrup.If you find your filling is too crystallized, try adding in a little corn syrup (just a tablespoon even) or add a teaspoon of vinegar or lemon juice.Getting butter tarts out of the pan is the most stressful part of making them at home.In fact, many Canadians enjoy eating cold butter tarts straight from the freezer!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.How do you defrost frozen butter tarts I defrost frozen butter tarts on a large plate (or on a sheet pan), set in a cool, dry place.Here's a recipe for both the all-butter butter tart crust and the classic filling without corn syrup. .
The ultimate (raisins optional) butter tart recipe
Here’s the family butter tart recipe from my mother, the food writer and author of many cookbooks, Lucy Waverman. .
Canadian Butter Tarts Recipe
OMG...i chose to make these butter tarts as part of my Canadian Allstars Allrecipe (oh boy, say THAT three times, fast!while watching all the finger licking and listening to the ooooing and awwwwing, i heard someone in the group say that they were like the ones you get in northern ontaio!they're sweet, ooey and gooey with a wonderful homemade canadian flavour that you just can't buy in the stores. .
maple bacon butter tarts
this maple bacon butter tart was inspired by my recent trip to port carling.the local bakery abbey's bake house sold these & i knew the moment i was back in my own kitchen i had to recreate it.if you are a vegetarian this recipe works perfect without the addition of bacon.the crust recipe was given to me by one of my favourite instagram accounts milk&stone.this guy makes some killer looking pies & i needed his secret crust recipe!in this particular recipe i would not use a butter based dough as the flavour would be overwhelming & a bit too much. .
The Alsace-Lorraine region is heavily influenced by nearby Germany, using a lot of pickled cabbage and pork; Normandy-Brittany is renowned for its seafood.Nevertheless, the concept conjures specific images of refined dining, accurate or not: an hors d'oeuvre, followed by the plat principal, fromage, and finally dessert.It starts with ingredients that spring from the landscape and with traditional dishes steeped in the region's history and culture.Unlike France, Canada stretches from the Pacific to the Atlantic, from northern tundra to southern farmlands.In The Omnivore's Dilemma, Michael Pollan asserts that “Americans have never had a single, strong, stable culinary tradition.” This is even more pronounced in Canada, which is considered a cultural mosaic compared to America's melting pot.However, the origin is believed to be much older, most likely the result of the filles du roi (King's Daughters), in which approximately 800 young women were sent to Québec from France between 1663 and 1673 to help colonize.The delicate crust supports the rich and creamy centre just as the oceans border our natural resources and the people and the animals that dwell here.Variations and sizes of butter tarts abound, just as there are so many varied cultures living harmoniously in our wonderful country."The butter tart is a rich, super sweet dessert," says Courtney Ralph, pastry chef at Belbin's Grocery in downtown St. John's, Newfoundland and Labrador.Divide the mixture and raisins equally and dump it into the tart and bake it at 400°F for about 15 minutes, until the crust is golden and bubbly.Ralph likes to include a little Newfoundland idiosyncrasy by adding a dollop of Fussell's Thick Cream to the top.Fussell's is a tinned cream, not to be confused with evaporated or condensed milk, imported from Europe, which is uniquely popular in Newfoundland.The components to making butter tarts are generally the same; differentiation usually comes from preparation styles to give a different texture.Many of the debates surrounding what makes a great butter tart concern the firm versus runny texture.Moreover, the desire to thread a special line — dried fruit, yes, nuts, no — speaks to the challenge that Canada faces in identifying its national cuisine, attempting to transcend our colonial ancestry along with the great shadow of our southern neighbours.
Grandma Joan's Butter Tarts Recipe on Food52
Blend together with your hands or pulse with your processor until you have coarse crumbs (it doesn’t have to be perfect).When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated (you may not use all of the water).Preheat your oven to 400 degrees F. Lightly flour a work surface, and take one of your balls of dough and roll it out to about 1/4-inch thick. .