The BEST and Only Butter Tart Recipe You Will Ever Need! (2024)

FAQs

What is butter tart filling made of? ›

Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells. Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.

Butter tarts that are runny may be underbaked or may not contain enough egg. Eggs help thicken and stabilize butter tart filling while it bakes, which is why I've included two whole eggs in my recipe to ensure the filling is thick and fully set once baked.

Raisins - I add raisins in my butter tarts but you can omit them completely or use currants or chopped pecans, walnuts, or almonds instead. You could even try chocolate chips!

You could be forgiven if you've never eaten a butter tart. There is no flashy frosting or elaborate lattice to entice you. It's easy to pass by. But Canadians will tell you that these diminutive treats hold an expanse of flavor and textures: flaky pastry, caramelized crust and a bracingly sweet filling.

Get this item with your grocery order. Our Butter Tart mix strikes all the right notes of sticky and buttery sweetness while remaining convenient to prepare. With no artificial flavours or colours, simply add water and butter to the mix, cook and stir on your stove top for 10 minutes.

According to the Canadian Encyclopedia, butter tarts are a result of the filles du roi, or the King's Daughters, who were young French women sent to Quebec in the 17th century.

You can use cold unsalted margarine for the butter if desired, or you can use 1/2 cup of butter and 1/2 cup of shortening.

When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin.

You can replace the quantity of butter in grams with the same amounts of oil in grams, and there is nothing more to it than that!

-- To avoid "gritty" butter tarts, caramelize sugar first by blending on the stovetop with butter, syrup and vanilla. Let it cool before adding eggs to the mixture or they'll be scrambled.

Why do my butter tarts crystallize? ›

Sucrose naturally wants to crystalize, which is how granulated sugar is made from simple sugars like fructose and glucose. To reduce the amount of crystallization in the butter tart filling when baking, try adding some acidity (i.e. lemon juice or 1 spoon of corn syrup).

Ingredients. Pastry: Flour, Non-hydrogenated Vegetable Shortening, Eggs, Brown Sugar, Salt. Filling: Corn Syrup, Brown Sugar, Non-hydrogenated Margarine (soy), Eggs, Butter, Salt, Pure Vanilla Extract. Contains Statement: Wheat, Eggs, Soy, Dairy.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Butter tarts are indeed a popular Canadian pastery. The phrase butter tart, as used in the song, is also slang for a woman's parts.

If you try to unmould butter tarts when they are warm, or worse, straight out of the oven, you will likely break them. Don't hurry the cooling process. Just walk away, let them cool, and then you can start to unmould.

What is the filling in a fruit tart? Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch, and butter.

Pie crusts and tart shells can be made from several types of dough or crumbs. Flaky dough, mealy dough and crumbs are best for pie crusts; sweet dough is usually used for tart shells. Fillings make pies and tarts distinctive and flavorful. Four types of fillings are common: cream, fruit, custard and chiffon.

Cream together sugar, salt, and butter in the bowl of a stand mixer with a paddle attachment. Add yolk and vanilla and beat to incorporate. Add flour and mix until a dough forms. Press dough squarely and evenly into the tart pan and trim off the edges.

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.