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 :) 

Sweet walnut topping on a plate of fresh butter tarts

Sweet walnut topping on a plate of fresh butter tarts

 

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 galore - on a serving dish, in pan straight from the oven, and in a little plate ready to eat! With linens.

Butter tarts galore – on a serving dish, in pan straight from the oven, and in a little plate ready to eat!

 

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 ingredients: fancy molasses, corn syrup, butter, raisins, eggs, walnuts, vanilla, salt, golden brown sugar. Rolling pin and muffin tin.

Butter tart ingredients: fancy molasses, corn syrup, butter, raisins, eggs, walnuts, vanilla, salt, golden brown sugar

 

Aileen rolls out pastry with a rolling pin; then cuts pastry rounds and places pastry rounds into muffin tin cups.

Aileen rolls out pastry with a rolling pin; then cuts pastry rounds and places pastry rounds into muffin tin cups.

 

1) Aileen stirs butter-molasses sauce. 2) She pours butter-molasses sauce into pastry cups filled with walnuts and raisins

1) Aileen stirs butter-molasses sauce. 2) She pours butter-molasses sauce into pastry cups filled with walnuts and raisins

 

The Recipes

Butter Tart Recipe

Adapted from the Purity Cookbook, a Canadian classic, published in 1961.

Butter Tarts with Walnuts
 
Prep time
Cook time
Total time
 
Plump raisins and toasted walnuts in a sweet, buttery sauce with caramel undertones.
Author:
Recipe type: Dessert
Cuisine: Canadian
Serves: 12
Ingredients
  • 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
Instructions
  1. Roll out pastry and cut into rounds. Fit pastry rounds into muffin tin cups.
  2. Heat oven to 375 F /190 C.
  3. 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.
  4. Cream the butter and blend in brown sugar. Stir in remaining ingredients. Pour sweet butter mixture into tart shells, filling ⅔ full.
  5. Bake for 20 minutes until tarts are fragrant and lightly browned. Do not allow tarts to bubble over.

First taste! Plump raisins, walnuts and sweet egg and butter mixture in flaky pastry. Tearing open tart with fork. On china.

First taste! Plump raisins, walnuts and sweet egg and butter mixture in flaky pastry

 

Pastry Recipe

By Tenderflake

Flaky Pastry
 
Prep time
Total time
 
Flaky pastry
Author:
Recipe type: Dessert
Cuisine: Canadian
Serves: 6 9-inch pie shells
Ingredients
  • 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
Instructions
  1. Mix flour and salt together.
  2. Cut in lard with pastry cutter or two knives until mixture resembles oatmeal.
  3. 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.
  4. Separate dough into 6 balls. Tightly wrap any pastry you are not using and refrigerate or freeze.
  5. Roll out dough on lightly floured surface, with rolling pin that is lightly floured.

Breaking apart butter tart to reveal raisins, walnuts and sweet egg and butter mixture in flaky pastry. On china.

Breaking apart butter tart to reveal raisins, walnuts and sweet egg and butter mixture in flaky pastry.

 

YOU Next Year Principle

When you indulge, go for the best – And remember to share :) Enjoy your favourite treat now and then!

 

Quote

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.
Julia Child