Aileen’s butter tarts are delicious. Bite into a butter tart and bits of crust flake away to reveal plump raisins and toasted walnuts in a sweet, buttery sauce. Make them for a special occasion and remember to share :)
Aileen changed up the ingredients on this Canadian treat. She added fancy molasses to give the butter tarts a deeper, richer flavour. She added walnuts too because we like the texture and hint of nutty bitterness they bring to butter tarts. Walnuts and the sweet butter mixture form a light crust on top that breaks open to uncover plump, lightly chewy raisins suspended in a sauce with caramel undertones, all contained in a flaky pastry shell.
Butter tarts are a special occasion treat for sure. You can’t buy butter tarts that taste this good. They can only come out of your kitchen.
Butter Tart Recipe
Adapted from the Purity Cookbook, a Canadian classic, published in 1961.
- Pastry (Recipe below)
- ½ c fresh Raisins
- ¼ c Butter
- ½ c Golden Brown Sugar, lightly packed
- ¾ c White Corn Syrup
- ¼ c Fancy Crosby's Molasses
- 2 Eggs, slightly beaten
- ¼ tsp Salt
- 1 tsp Vanilla
- Roll out pastry and cut into rounds. Fit pastry rounds into muffin tin cups.
- Heat oven to 375 F /190 C.
- If raisins are dry, place raisins in heat-proof cup and cover with boiling water to plump. Drain off water completely. Evenly place raisins and walnuts into tart shells.
- Cream the butter and blend in brown sugar. Stir in remaining ingredients. Pour sweet butter mixture into tart shells, filling ⅔ full.
- Bake for 20 minutes until tarts are fragrant and lightly browned. Do not allow tarts to bubble over.
- 5½ /1.4 l c All-Purpose Flour, unbleached
- 2 tsp /10 ml Salt
- 1 lb /454 g Lard, chilled
- 1 tbsp /15 ml Vinegar
- 1 Egg, lightly beaten
- Water, ice cold
- Mix flour and salt together.
- Cut in lard with pastry cutter or two knives until mixture resembles oatmeal.
- In a 1 c /250 ml measure, combine egg and vinegar. Add water to make 1 cup /250 ml. Gradually add liquid to flour mixture. Gently knead with hands until mixture just forms ball. Do not overmix. Add only enough liquid until pastry holds together. If pastry becomes sticky it will be tough.
- Separate dough into 6 balls. Tightly wrap any pastry you are not using and refrigerate or freeze.
- Roll out dough on lightly floured surface, with rolling pin that is lightly floured.
YOU Next Year Principle
When you indulge, go for the best – And remember to share :) Enjoy your favourite treat now and then!
Because I’ve done a lot of television, I’m sort of a generalist. I’m not a pastry cook, but I’ve had to learn a certain amount about it. I’m not a baker, though I’ve had to learn how to do it. I’m sort of a general cook.