How Long Does Butter Tarts Last In Freezer
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How Long Does Butter Tarts Last In Freezer

  • November 23, 2021

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.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.Carefully spoon into 24 three-inch pastry-lined tart shells, filling ⅔ full.However, after one bite, you'll be convinced that these are definitely worth baking and making them a tradition in your home!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. .

BEST Canadian Butter Tarts

BEST Canadian Butter Tarts

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. .

Butter Tart Bars

Butter Tart Bars

Butter Tart Bars

Butter Tart bars or butter tart squares are almost as easy as my homemade butter tarts!Butter Tart Bars.There is nothing like a batch of butter tart bars hidden in your freezer for when company comes over.If anyone knows that there are butter tart bars in the freezer, they won’t last long!Butter Tart Bars.Butter Tart Bars.True, they aren’t as easy as using pre-made tart shells for a few dozen butter tarts that you whip up, which is my time-saving trick, but you can bake up a couple batches of these and freeze them in no time at all.Can I freeze butter tart bars?Make sure that there is wrap between the layers. .

Frozen Butter: How Long Does It Last?

Frozen Butter: How Long Does It Last?

Frozen Butter: How Long Does It Last?

Its high fat content adds a rich flavor and creamy texture to foods and sauces.Although butter can be refrigerated for up to 6 months, there are notable changes in its freshness and quality after 3 months in the fridge ( 2 ).Bulk butters, which often come in 55-pound (25-kg) blocks, last even longer in the freezer — up to 18 months ( 2 ).Studies have found that the shelf life of frozen butter depends on its packaging, size, and salt content ( 2 ).For instance, bulk butters keep longer than stick butters, and wax paper packaging rapidly decreases butter’s quality whether it’s refrigerated or frozen ( 2 ).Summary Stick butters may keep 8–12 months in the freezer, while bulk blocks of butter may last up to 18 months without compromising quality or taste.How to freeze butter for the best quality The packaging used to store butter significantly affects its shelf life and quality.Here are some tips for freezing butter: Freeze when fresh.You can also keep sticks of butter in their original wrap paper or boxes.Summary For the best quality, freeze butter when it’s fresh and in freezer-safe packaging like parchment paper, foil, cling wrap, or its original packaging.Store it away from foods with a strong smell and consider cutting the butter before freezing it.How to safely thaw butter When thawed, frozen butter can be used just like fresh butter, such as in baked goods or as a spread.If you need to use it immediately, heat it on the stovetop or microwave it. .

Butter Tart Squares recipe (freezer friendly!)

Butter Tart Squares recipe (freezer friendly!)

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. .

Old Fashioned Butter Tarts

Old Fashioned Butter Tarts

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.Should butter tarts have raisins?Over the years the recipe has been adapted and changed and now every family has their own favourite.In my family the recipe calls for raisins, and always has.My Grandmother used to make them every year, then my mom started making them.She makes, on average, 20 dozen tarts a year.As years have gone on I have just let tarts be something my mom makes.Not that I can’t make them or don’t know how.A great butter tart starts with perfect pastry.If you are making your own pastry you will roll it out to a little more than an 1/8 of an inch thick.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.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.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.In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.Tried this Recipe? .

Saskatoon Berry Butter Tarts & Berry How To

Saskatoon Berry Butter Tarts & Berry How To

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.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 Butter Tart Filling: First beat together the eggs.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! .

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