The ultimate (raisins optional) butter tart recipe (2024)

FAQs

What is butter tart filling made of? ›

These buttery mini pies, typically baked in a muffin tin, have a flaky crust filled with a gooey mixture of butter, sugar, syrup, egg, and sometimes raisins or nuts. They bear some resemblance to the American pecan pie and British treacle tart, but their uniquely rich flavor sets them apart.

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.

The butter tart is different from the sugar pie given the lack of flour in the filling. The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch.

Purists say true butter tarts should not contain raisins or nuts. For Currie and March of Wasaga Beach, Ont., they have to have raisins. Some like runny fillings, some firm. Some like thick pastry shells while others like thin so the filling stars.

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.

-- 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.

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).

The pastry of a tart made by using oil instead of butter will be richer and more flavoursome and will have that home-made taste that is so special, with aromas reminiscent of one's granny's comforting recipes.

Use a muffin tin or tart pan. Greasing it (even a non-stick) helps with removal and also helps brown the crust. I use a 3 1/2-inch biscuit cutter and when you re-roll the dough for the last circle or two, try to cut it a little bigger since it will pull back in size.

PiesTarts – If you've ever thought a tart was pie, you're forgiven because they're incredibly similar. The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

What is a galette vs tart? ›

A tart is fancy. And a galette splits the difference, but is easier than either one. The defining factor of a galette (which can also be called a crostata if you've got Italian inclinations) is that it's a free-form pastry, baked without the stability of a pie pan or tart ring.

Pies are served straight from the dish in which they were baked. A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar. The goal is a firm, crumbly crust.

' Butter tarts were common in Canadian pioneer cooking. The earliest published recipe for a butter tart is from Barrie, Ontario dating back to 1900 in the Women's Auxiliary of the Royal Victoria Hospital Cookbook.

Yes, you can substitute margarine, but it may be a slightly different amount that you need to use. You'll also have a slightly different textured product at the end. Unlike butter, margarine is oil based.

Does America have butter tarts? Yes, any decent bakery will typically carry butter tarts, that quintessential Canadian pastry.

Fillings make pies and tarts distinctive and flavorful. Four types of fillings are common: cream, fruit, custard and chiffon.

Cream tarts, also variously known as cream tart cakes, number cakes, alphabet cakes, are essentially two layers of shortbread or thin cake sandwiching a cream filling, and lavishly decorated on top. A bit like a napoleon but with the creativity turned up to 100.

With a gooey, just-set filling made with butter, brown sugar, maple syrup, and eggs, butter tarts are hard not to love. They have comforting notes of caramel and butterscotch and are perfect when you want something small and sweet.

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.