Butter tarts are a basic Canadian deal with and a private favourite!
Flaky tart shells are full of a gooey butterscotch flavored filling and baked till golden! These little tarts are prepared in lower than half-hour.
What’s a Butter Tart?
Canadian butter tarts are easy, rustic, and unforgettable! These little pastries made by baking a buttery brown sugar filling in a lightweight and flaky tart shell. The filling is considerably much like pecan pie filling however usually with elevating or currants (you can also make it with pecans too).
- This simple butter tart recipe makes melt-in-your-mouth tartlets in lower than half-hour from begin to end!
- Use home made or ready pie dough or bought tart shells if you happen to’d like.
Elements for Butter Tarts
TART SHELLS: Use pre-made pastry shells or minimize pie crust pastry and place it in muffin tins. No have to pre-bake – simple peasy!
FILLING: To create the richest, sweetest taste, use actual butter (it’s within the title, in spite of everything). If utilizing unsalted butter, add a pinch of salt. Darkish brown sugar has the extra taste, however gentle brown sugar can be utilized in place.
FRUIT: We use raisins, though currants are one other conventional ingredient for butter tarts. You possibly can go away the dried fruit out if you happen to’d favor.
EXTRAS: Watch out to not over-stuff butter tarts with too many extras because the thick, candy filling is the place all the flavour is. Toasted and chopped nuts like walnuts, pecans, peanuts, coconut, mini white or chocolate chips, and even toffee bits are enjoyable methods to make butter tarts totally different each time!
The best way to Make Butter Tarts
- Cream butter and sugar in a bowl (as per the recipe under).
- Add corn syrup, egg, and salt.
- Pour the combination into tart shells and bake till the filling is ready and the crusts are golden brown.
Storing Butter Tarts
Butter tarts will be saved at room temperature in a coated container for as much as 3 days. Wrap butter tarts in plastic wrap within the freezer for as much as 3 months. Thaw at room temperature.
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Butter Tarts
Flaky mini pie shells are filled with a gooey wealthy filling and baked till completely golden!
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Preheat the oven to 350°F.
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Place the tart shells on a rimmed baking sheet or use a 3-inch spherical cookie cutter to chop the pie crust into 12 circles. Gently place every right into a muffin pan.
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In a medium bowl, beat the egg. Whisk in brown sugar, vinegar, and vanilla.
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Add the melted butter and stir properly to mix.
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Divide the raisins over the tart shells and pour the filling combination overtop.
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Bake for 19-22 minutes or till set.
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Cool to room temperature earlier than serving.
Butter tarts will be saved in an hermetic container for as much as 3 days at room temperature. Wrap butter tarts in plastic wrap within the freezer for as much as 3 months. Thaw at room temperature.
Energy: 204 | Carbohydrates: 31g | Protein: 2g | Fats: 8g | Saturated Fats: 4g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.2g | Ldl cholesterol: 29mg | Sodium: 83mg | Potassium: 99mg | Fiber: 1g | Sugar: 24g | Vitamin A: 141IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg
Diet data offered is an estimate and can differ based mostly on cooking strategies and types of elements used.
Course Dessert, Pie
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