Tuesday, November 2, 2010

Canadian Butter Tarts

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I have been seeing these a lot lately on Canadian food blogs and they looked so delicious and simple to make, I knew I was in trouble!

I had never heard of the "Canadian Butter Tart" before. But I am now a fan.

I hid them in the garage so I would forget they were in the house.
They are sort of like that "crack pie" from Momofuku Milk Bar in NYC that everyone raves about.

These were scary good.

I liked Kevin's recipe, as well as Julie's Grandmother's, so I combined the two.

You can either use maple syrup or corn syrup. I used corn syrup.
Nuts are optional. Pecans or walnuts, I chose walnuts.
Raisins or currants, I chose currants.

Julie's grandmother's short crust pastry with vinegar was fantastic, but you can use your recipe for pate brisee or pie crust.

Scary Canadian Butter Tarts (scary because they are so good, I could eat 10 in one sitting!):

Pastry for a single crust pie

1/2 cup packed brown sugar
1/2 cup corn syrup or maple syrup
1 egg
2 tbsp melted butter
1 tsp. vanilla
a handful of currants or raisins
1/2 cup chopped walnuts or pecans

Preheat oven to 400°F. On a lightly floured surface, roll the pastry out 1/4″ thick. Cut out circles using a 4″ cookie cutter, and press into ungreased muffin cups.
(I used mini muffin tins).



In a medium bowl, stir together the brown sugar, corn syrup, egg, butter and vanilla. Stir in the currants and nuts, if you’re using them.

Fill the tart shells about 2/3 full and bake for 20-25 minutes, until bubbly and golden.



You will want to remove them from the pan using a thin knife or spoon to coax them out while they are still warm, otherwise any stuff that has bubbled over will stick to the pan as it cools.

If it does, pop them back in the oven for a minute to soften it again. Cool on a wire rack.

Makes about 18 butter tarts.



Oh Canada!

17 comments:

Linda said...

Those look scary indeed! putting them in the garage would not be far enough for me! You go tart queen!!Yummm
Love ya
SIL

mil said...

Oh Canada is right!!!!!!!!!!!!
Oy - how luscious. We have a perfect storage area for those goodies... available now - FREE rent.
Mil

Canuck Cook said...

Canadian butter tarts are Canada's favorite treat!
Great job Stacey!

LaDue & Crew said...

They look so good and sound fab! Thanks Stace, now I have to make some- today!!

Proud Italian Cook said...

This is the kind of thing I have no control with, I know my weakness, this is it!

kat said...

Those do look addictive!

kat said...

Those do look addictive!

The Japanese Redneck said...

Almost like little pecan pies. They look good.

Carole said...

I think I gained 5 lbs just looking at the photos and reading the ingredients.

Recipe for Delicious said...

America doesn't have butter tarts?! It's a good thing you found them, Stacey. I don't know how you've lasted this long without them! It's funny seeing them described as Canadian. I imagine the French feel the same way about toast and onion soup, haha!

vanillasugar said...

i am NOT making those crack bites! noooo way. lol

Tall Clover said...

God bless you Stacey, how did I ever miss these on my trips to Vancouver?

Anonymous said...
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Lisa Faley said...

From a true Canadian...
Well done!
You must really have a sweet tooth to eat 10 of these?! Really? 10?!!
My teeth hurt just thinking about it...

Oui, Chef said...

I've been thinking of making a crack pie for a while....perhaps I should ease into the experience by making some of these sugar bombs. Thanks for the great post and recipe. - S

Paige ATL said...

I want to make everything on your blog!!!! But this look like a great alternative to pecan pie and they are so little I can make even more desserts! Thanks!

Lisa said...

My Canadian grandmother made the most incredible butter tarts. She used golden raisins, no nuts.
I may have to make these for the holidays. YUM!