My Mom made these every year at Christmas. Butter tarts are a Canadian tradition. The filling is so simple to prepare and can be used as is (my preference) or add raisins or pecans.Roll out tart dough and cut 16 4-inch circles.Using pastry blender cut butter into flour mix until resembles course meal.

Can I substitute lard with butter in the dough? Can not wait to try them. I find i use measuring spoons less and less and love not having to scrap butter out of a measuring cup.

but not for the filling.Indulge in some great Old Fashioned Butter Tarts.

Reply Delete. pie pastry (enough to fill 16 muffin cups, your own or from a mix) You know the stuff we can't put on our lawns because it's so harmful! I’m so glad the family loved them:)You’re very welcome, Sofia! Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I hate seafood so you'll never find a recipe for anything other than tuna salad here, but it's a good tuna salad. Stir until butter is creamed and sugar is dissolved.Tasty recipes from home cooking to gourmet with awesome food photography of every recipe!Kimberly aren’t our Mom and Grandmother’s recipes the best, so many memories to go with all those great recipes.Yes Ada yes you can for the tart shells, they will be a bit more flaky.

Thank you for your kind words, Jackie:)You can make the pastry with all butter.

Nonetheless, I love how there is 2 batches of dough because I knew I would be eating the first batch in a matter of days. Another option is to make 12 regular and then some mini ones.Hi Cheryl, no maple syrup cannot be used in place of corn syrup as maple syrup wont’t set like corn syrup.Add eggs, vanilla and pinch of salt. It’s supposed to be 1/2 cup lard and 1/2 cup butter, so 1 cup total fat.I am going to try this. I generally cook basic foods, nothing particularly exotic.

Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag. What they have done is made it 'Round-up ready'.

My recipe for butter tarts gets rave reviews with its perfect consistency of gooey sweet filling and the homemade tarts shells that are crisp and flaky. I guess I’m trying to determine of the tarts are standard muffin pan sized tarts, or if the size ratio is different in Canada due to a different pan size.

I’ve looked on Amazon, can can’t find 16 muffin-cup pans. !Thank you Jane, one of my favourite treats.

Pictures look fabulous. https://www.food.com/recipe/award-winning-butter-tarts-14756 A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs.

Unfortunately we live in a generation where money is more valueable than peoples life quality. Thaw overnight in the fridge and reheat in the oven at 350F for about 10 minutes.These tarts are amazing!!! I don't pretend to be a fantastic cook or someone who is the "go to" person for a recipe. It was her grandmother’s recipe and it was very old-school. And I increased the baking temperature a bit for a more golden crust.

You’re welcome and thank you for your lovely comment:)The filling recipe looks a lot like my mother’s recipe for pecan pie, a family favorite.

Perhaps baking it longer at a lower temp to ensure all the crust and filling is cooked properly?Thank you for your rave review, Teresa! https://www.rockrecipes.com/best-classic-canadian-butter-ta These were incredible and came together with such ease! Still trying to perfect my mothers pastry dough, every year, I’m closer! A Canadian classic dessert recipe with sweet, slightly runny filling and flaky melt in your mouth made from scratch pastry.Excellent Susan, I too still get nervous making pie crusts, but the homemade version is so much tastier!100 Best Old Fashioned Recipes - Prudent Penny PincherPress dough together and shape into disk.Every family Christmas someone brought Butter Tarts and they always seemed the first treat to disappear. Cookies, bread, brownies, things that are fun and delicious.

Thank you for sharing this recipe!A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs. So yummy served with whipped cream or ice cream.As a Canadian (and butter-tart-lover) I have to say that after making these, I will likely NEVER use another recipe! I love this recipe! All of my “regular” sized muffin pan are 12-muffin sized. My muffin tin is not very deep so it works out to 16, but if you have a deeper muffin tin if would most likely make 12. https://www.artandthekitchen.com/old-fashioned-butter-tarts

Here’s a quick and easy recipe for you I would follow the package instructions. BTW, my grandmother said that if tarts have a runny filling, they were known as “taffy tarts”.

Replies. Christmas just wouldn't be Christmas without butter tarts!I write this blog so I can store recipes where my kids can someday find them, or some else can find them. Enjoy! It's a personal taste, but I prefer not to use it.

If you don’t like raisins just leave them out! I've used your recipe for butter tarts probably 5 times now and they turn out fantastic every time!

Add raisins or pecans if you like.Can you use real maple syrup in place of corn syrup?Should I reduce the baking time if I use a mini muffin tin?Wondered can u replace the Butter with Lard or Tender flake shortening tyvmMaria, yes the baking time would be reduced a bit, but shouldn’t be by too much. https://cottagelife.com/general/the-ultimate-butter-tart-recipe

So IF YOU CARE ABOUT YOUR HEALTH, don't eat corn that is not ORGANIC.

If storing in the fridge, you can eat them cold or bring them to room temperature before serving. Yes No No Preference.