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Easy Butter Tart Recipe

User Rating 4 Star Rating (12 Reviews)

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Easy Butter Tart Recipe
Photo © S. McLean
This butter tart recipe comes from Cindy Snetsinger in Brantford, Ontario, who got it from her grandmother. These butter tarts are runny - but not too runny - and delicious.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Ingredients:

  • PASTRY
  • 2 cups flour
  • 1 cup shortening
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon vinegar
  • 2 tablespoons cold water
  • FILLING
  • 1 egg
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 1 cup raisins (optional, or can be replaced with chopped pecans or walnuts)

Preparation:

Pastry

Blend the shortening, salt and the flour with a pastry cutter, or two knives, until you've created a uniform mixture that is crumbly and about the size of frozen peas.

In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.

Mix all ingredients together, but only until just mixed and no more.

The key to flaky pastry is not to overhandle the dough.

For ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins. Roll out dough onto floured surface to about the thickness of a CD case.
Using either a cookie cutter or something like a jar lid, cut out circles from the dough. Press dough circles into a muffin pan.

Filling

In another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.

Spoon filling into pastry shell to just below the rim.

Bake at 400 for about 10 mins until golden brown.

Makes about a dozen tarts.

More Pastry & Pie Recipes | Quebec Food | Maple Syrup Recipes

User Reviews

Reviews for this section have been closed.

 5 out of 5
QUICK, EASY & EXCELLENT, Member samsue1400

I'm Canadian and have always loved buttertarts, but thought it was too hard to make them. I switched to frozen tart shells the 2nd time around, placed the filled tarts on a cookie sheet on the bottom rack and baked at 425 for 11 minutes. Now I only add 2/3 cup raisins and they're perfect. My friends love them and I've given the recipe out several times.

25 out of 26 people found this helpful.

See all 12 reviews

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