Can You Freeze Uncooked Butter Tart Filling
- July 18, 2022
I can’t tell you the numbers of these I’ve eaten over the years, driving along the north shore of the St. Lawrence River and stopping into little bakeries along the way to sample the local versions of this perfect little pastry.If you prefer the filling firmer, add an additional egg to the mix, and modify the corn syrup and brown sugar amounts as found in the NOTE added to this recipe.UPDATE May22, 2016: There is a considerable debate and sometimes geographical differences in what the preferred consistency of the centre of a butter tart should be.In a recent poll 60% of people said they preferred a runny centre as opposed to a firmer set one.Please note that the photos of the set butter tarts below are made without raisins by request of my son…but lets not start another debate about that!Classic butter tarts loaded with nuts, raisins, chocolate and coconut.For another Canadian tart treat check out my copycat version of Tim Horton’s classic Strawberry TimTart .It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes.Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
Nana's Butter Tarts
Here's the best classic recipe for traditional Canadian butter tarts made with raisins, optional nuts, and sweetened with maple syrup.With a flaky pastry crust, a soft and gooey center, and a slightly chewy top, Nana's Butter Tarts will become your favourite butter tart recipe, too!However, this recipe for traditional butter tarts can be adapted to your family's tastes.Every Christmas that I can remember my family has looked forward to receiving a cookie tin filled with butter tarts from my mother-in-law.Several years ago, I finally got up the nerve to ask her for the recipe, which she, of course, willingly passed on to me.I decided it was my turn to honor this annual tradition, and armed with her recipe, I was happy to take over this responsibility.In memory of my sweet, generous, thoughtful mother-in-law, I'm sharing her recipe for the very best Canadian butter tarts!Read more here about the interesting history and origin of Canadian butter tarts in this article from Food Bloggers of Canada.Butter tarts sweetened with a little maple syrup as well as brown sugar are my family's favourite.However, if you're short on time, you can also make these butter tarts using frozen shells.However, if you're short on time, you can also make these butter tarts using frozen shells.This year, I also made a batch of tarts with gluten-free pastry with good results.However, I persisted and found that if I coaxed the little rounds into the tart pans and spoke nicely to them, they cooperated.You can use Bob's Red Mill Gluten-Free Pie Crust mix to make gluten-free butter tarts, or your favourite gluten-free pastry recipe.Rinse sultana raisins (look for organic) with hot water a couple of times.Measure the brown sugar, maple syrup, and butter into a medium bowl.A chewy topping opens up to a sweet gooey center, all encased in a flaky pastry shell!I use a quality non-stick pan, and I've never had to grease it when using my pastry recipe above, which contains a lot of butter.▢ ½ cup finely chopped pecans or walnuts (optional) Instructions For the pasty: (* See note below for optional gluten-free pastry) Put flour and salt in food processor and pulse.Cube butter, then add to flour in processor bowl and pulse until it resembles coarse meal.Measure the brown sugar, maple syrup and butter into a medium bowl.Carefully spoon into 24 three-inch pastry-lined tart shells, filling ⅔ full. .
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.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.After the pastry dough has chilled for an hour or so, it's time for things to get really fun!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! .
Butter Tart Squares recipe (freezer friendly!)
These Butter Tart Squares are so sweet and gooey — a shortbread crust makes these so easy and SO good!So I know the butter tart is a Canadian thing, but tell me some American bakeries have caught on.I’ve been meaning to make actual butter tarts for the blog for a long time now, but the thought of making homemade pastry and forming tart shells is just overwhelming right now.So I texted my sister and asked her for a butter tart square recipe.— a 9×13″ baking pan will give you the best results and nice thick gooey layers!The problem with parchment is that the crust won’t hug the sides of the pan as tightly, which means a bit of the filling will drip down the edges.(as I did often 5 years ago) — instead I recommend using parchment paper or nothing at all but a good layer of non stick spray.The problem with parchment is that the crust won’t hug the sides of the pan as tightly, which means a bit of the filling will drip down the edges.The vinegar, because some people have commented, is to cut through some of the sweetness and is a traditional ingredient in butter tart squares.If you prefer, or you’re worried about it, you can reduce to 1 tablespoon or omit, but I recommend enjoying with a strong cup of coffee.These Butter Tart Squares can be refrigerated for one week in an airtight container.To store for a longer period, place in an airtight container or freezer bag, with wax paper or parchment in between the layers, and freeze for up to 3 months.▢ 1-2 tablespoons cold water optional Filling ▢ 1/2 cup butter unsalted.Dump flour mixture into pan and press down evenly to form a crust.Create an account easily save your favorite content, so you never forget a recipe again. .
Butter Tart Bars
Site Index Bars and squares Christmas baking Raisins.There is nothing like a batch of butter tart bars hidden in your freezer for when company comes over.So the long answer to the short question is YES you can put nuts in these butter tart bars!Make sure to cut them before you freeze them – I find that it's just easier to slice bars before they head to the freezer.Get a good quality plastic container and you can freeze two layers of bars at a time, following step three below.I find that putting them in a plastic sealed container doesn't always prevent freezer burn.If you are looking for another retro recipe that is seriously the bomb, try my Peanut Butter Marshmallow Squares / Confetti Bars as pictured above.Now THESE don't last in the freezer, mainly because they taste amazing frozen!So who here makes butter tart bars?Pin this recipe to your Christmas Baking or Dessert Boards and Remember to FOLLOW ME ON PINTEREST! .
Buttery tarts with crispy all butter pastry shells filled with a sweet maple custard, walnuts and raisins.Butter tarts are another treat that freezes well so you can make them ahead of the holidays to lighten the load during that busy time. .
Old Fashioned Butter Tarts
A rich filling of brown sugar, butter and raisins is surrounded by a flaky pastry shell.Then there is the great debate about raisins and whether or not they belong in a butter tart.Over the years the recipe has been adapted and changed and now every family has their own favourite.Now that I live a day’s travel away from my mom I get a teaser text from my Step-dad every year when the tarts are ready.I love these tarts so much that when I was younger, and still lived at home, I would sneak into the deep freeze (which was conveniently right beside my bedroom in the basement) and eat them straight out of the freezer.The look on my mom’s face every year when she’d open the container to put a tray out for company only to be greeted by a few crumbs… let’s just say that didn’t win me, or my dad, any points.A great butter tart starts with perfect pastry.This prevents the rolling pin from sticking without adding extra flour, which can make the pastry tough.Beat together the butter, sugar, egg, milk and vanilla, then stir in the raisins.You can fill a bit more, but it will bubble and stick, though I kind of love that sticky part.After removing from the oven, allow the tarts to cool, then pop them out of the tin and gobble them up.They don’t really have to be stored in the fridge, but if you want to optimize freshness I recommend it if you won’t eat them within a few days.A rich filling of brown sugar, butter and raisins is surrounded by a flaky pastry shell.Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 24 Tarts Author: Deanna Cook Mode Prevent your screen from going dark Ingredients ▢ 24 Tart shells uncooked, homemade or store bought.If making your own pastry, roll and cut your pastry into rounds with a 3.5 inch cutter, or the lid of a wide mouth mason jar.Allow to cool in the muffin tin, then remove and store in an airtight container.Nutritional information is based on third-party calculations and should be considered estimates.Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. .
Saskatoon Berry Butter Tarts & Berry How To
These Saskatoon Berry Butter Tarts are a delicious twist on a classic Canadian treat!Also learn how to make Saskatoon pie filling and how to freeze these delicious berries!Saskatoon berries are native to the prairie province that I live in, Alberta.For me, they’re just such a part of our food experience that I take them for granted, because we’ve been enjoying them for as long as I can remember.I want to show you a few ways to eat this delicious berry, but don’t fret if you can’t get your hands on any, because you could basically substitute blueberries for any of these recipes!Last week on a warm and stormy day (you may have seen us on Instagram), the kids and I set off to our local Saskatoon Farm to pick some Saskatoon berries the good old fashioned way!I thought the kids would get bored about 5 minutes into the berry picking, but they didn’t!We try to expose our kids to farms & u-picks as often as we can, because we think it’s so important that they understand where their food comes from…farms and not just the grocery store.So one afternoon I got busy cleaning them, preparing them for freezing, making pie filling and baking tarts.First I set aside 4 cups of berries for pie filling, then I washed and got the rest ready for freezing.Freezing them with this method makes them easy to access and use when adding to add to muffin or pancake recipes.How To: Line a cookie sheet with parchment paper, then spread out the berries in one layer.hem to a ziplock bag, and place them in the freezer until you are ready to use them.The added sugar in the mixture draws out the juices from the Saskatoons, creating more moist berries.The berries will actually keep better with this method, as they retain more moisture than a dry pack.You don’t need to line the cups with muffin liners though…the tarts will just slide out on their own when you want to remove them.You don’t need to line the cups with muffin liners though…the tarts will just slide out on their own when you want to remove them.Sometimes I like to put my thawed tarts in the oven at 250 degrees for about 15-20 minutes to warm them up, then I serve them with ice cream!Saskatoon Berry Butter Tarts Print Recipe Pin Recipe ★★★★★ 5 from 5 reviews These Saskatoon Berry Butter Tarts are a delicious twist on a classic Canadian treat!Also learn how to make Saskatoon pie filling and how to freeze these delicious berries!sugar 1 1/2 tbsp corn starch (or flour) Butter Tart Filling: 2 eggs.shortening (lard) 1/4 cup water Instructions Making the Saskatoon Berry Filling: In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.Making the Pie Crust: Sift flour and salt into a bowl.With a pie cutter, cut in shortening until the particles are pea sized.Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork.Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells, either 12 or 15.Add a heaping tablespoon of the butter tart mixture into the shell, then add a tablespoon of the Saskatoon pie filling on top of the butter tart filling.There’s just nothing like having fresh fruit & veggies at your fingertips all year round.This Saskatoon Berry Pie is a classic and delicious summer recipe! .
Nana's Butter Tart Filling
Several years ago, I finally got up the nerve to ask her for the recipe, which she of course willingly passed on to me.I still have the sheet of looseleaf paper with her beautiful handwriting, folded and stuffed in my recipe cupboard and I haul it out each year to make my own.Over the years, I have adapted it a bit and I often cheat and use the frozen pre-formed sweet pastry shells.Wash raisins with hot water a couple of times.Stir, then put in pastry lined pans and bake in 350F degree oven for 22 – 24 minutes.With a pastry blender, cut chunks of butter into flour until mixture resembles coarse meal.Add sour cream and stir with fork (or hands) until just blended. .
Butter tart Thumbprint Cookies
Butter tarts are amazing not only because they taste soooo good, but because they symbolize Christmas and are quintessentially Canadian.I was able to get the butter tart cookies to taste pretty good at one point, but they still looked hideous.There were times when I wanted to throw in the towel, but instead, I just walked away for a while and focused on other recipes.In fact, I love her butter tarts so much that I basically wrote and Ode to the Butter Tart and baking in my story: Comfort & Baked Expectations.HEADS UP: There is chilling time involved in this recipe, so you need to budget for it.Well, I'm here to tell you that, "yes, you do need to chill" or your cookies will spread way too much and they won't be nearly as good or as nice looking.: If you are not a fan of raisin butter tarts, you can easily substitute pecans.Refrigeration: These cookies have a gooey centre, so I do NOT recommend stacking them when you store them.I created it because I simply wanted a fantastic butter tart cookie.I won't get any money, accolades or showered with any affection (unless you really want to, of course... and you just may after you taste this!).Please SUBSCRIBE (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!Print 4.50 from 2 votes 📋Butter Tart Thumbprint Cookies These Butter Tart Thumbprint Cookies are filled with ooey gooey rich butter tart filling, nestled in a pecan sugar cookie.If you don't love raisins, you can easily substitute pecans in the filling.Prep Time 10 minutes Cook Time 35 minutes Total Time 1 hour 45 minutes Servings 30 cookies Calories 130 kcal Author Terri Gilson Cook Mode Prevent your screen from going dark Ingredients Cookie dough: ¾ cup sugar.2 tablespoon raisins *pecans can be substituted -finely chopped Instructions Butter tart Filling: In small pot on stove top, add vanilla and whipping cream, heat, then add butter.In a separate bowl, combine egg, and brown sugar.In large mixing bowl, cream butter and sugar until combined.In a separate bowl, add flour, ground pecan and baking powder together.Press thumb into centre of ball to make a pit.Store in fridge for 10 days or freeze for up to 4 months Notes My Amazon Recommendations (affiliate links).Nutrition Facts 📋Butter Tart Thumbprint Cookies Amount Per Serving (1 cookie) Calories 130 Calories from Fat 54 % Daily Value* Fat 6g 9% Saturated Fat 3g 19% Cholesterol 30mg 10% Sodium 42mg 2% Potassium 49mg 1% Carbohydrates 16g 5% Sugar 8g 9% Protein 1g 2% Vitamin A 165IU 3% Vitamin C 0.1mg 0% Calcium 16mg 2% Iron 0.6mg 3% * Percent Daily Values are based on a 2000 calorie diet.