"Recipes are meant to be shared"...Ann Thibeault

Monday, June 17, 2013

Butter Tarts

A Canadian Classic 

Butter Tarts - Canadian Living Magazine

Filling Adapted from:  Everyday Favourites Cookbook, 2005  
Butter Lard Pastry Crust
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

NOTE:  Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
You can cut the butter/lard in using the food processor or with a
pastry blender.  Butter/lard should be the size of peas.
Or you can use a box grater for the butter. (My preferred method)
Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Tip out on to a floured board.  Quickly  pat out and fold, a few times.  Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.
NOTE:  Can be made with all butter
The secret to a good crust is to not over-handle the dough.

Minor changes in RED

1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) corn syrup (sub  all or half maple syrup)
1 egg
4 tablespoons (30 mL) butter, softened
2 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) vinegar
1 pinch salt
Options: Add  currants or raisins or toasted walnuts or pecans, chopped,  or shredded coconut

Filling: In bowl, whisk together brown sugar, corn syrup/maple syrup, egg, butter,
vanilla, vinegar and salt until blended; set aside.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm)
thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796
mL can), cut out 12 circles, rerolling scraps once if necessary. Fit
into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. (if using raisins or nuts sprinkle in bottom of tart
shells. Spoon in filling until three-quarters full.

Bake in bottom third of 450 F (230 C) oven until filling is puffed and
bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1
minute. Run metal spatula around tarts to loosen; carefully slide
spatula under tarts and transfer to rack to let cool.


  1. Another of your recipes I will save.

    It is very similar to pecan tassies I make with a cream cheese crust.

    1. I looked up tassies, and they do sound very similar.

  2. :) I just made some and burnt some:) Yours are as always PERFECTAMUNDO Ann..
    Such classics!

  3. Ann, these are new to me. Thanks for bringing them over and adding them to the table. Cheers

  4. Amazing recipe not too sweet just right!! I also added 1 more egg for a thicker consistency. Thank you.


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