Delicious Old Fashioned Butter Tarts
Delicious Old Fashioned Butter tarts are a classic dessert that brings comfort and nostalgia to any gathering. With their rich, caramel-like filling wrapped in a flaky crust, these tarts are reminiscent of simpler times and are sure to please any sweet tooth. Originating from Canada, butter tarts are often filled with a combination of butter, sugar, and eggs, and can sometimes include raisins or nuts. The blend of flavors and textures makes them an irresistible treat whether enjoyed at family gatherings, holiday celebrations, or just because!
What You’ll Need for Delicious Old Fashioned Butter Tarts
Ingredients You’ll Need:
-
For the Pastry:
- 250 g all-purpose flour
- 125 g unsalted butter, chilled and cubed
- 60 ml cold water
- A pinch of salt
-
For the Filling:
- 125 g unsalted butter, melted
- 200 g brown sugar
- 125 ml corn syrup
- 2 large eggs
- 5 ml vanilla extract
- 100 g raisins or pecans (optional)
How to Make Delicious Old Fashioned Butter Tarts
-
Prepare the Pastry:
In a mixing bowl, combine the flour and salt. Add the chilled, cubed butter, and mix until the mixture resembles coarse crumbs. Gradually stir in the cold water until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. -
Preheat the Oven:
Preheat your oven to 190°C (375°F). -
Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm. Use a round cutter to cut out circles and fit them into a muffin tin, pressing gently into the bottom and sides. -
Make the Filling:
In a mixing bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, and vanilla extract until well combined. If you like, fold in the raisins or pecans. -
Fill the Tarts:
Pour the filling into each pastry shell, filling them about three-quarters full to allow room for the filling to rise. -
Bake:
Bake in the preheated oven for about 20-25 minutes or until the filling is set and the tops are golden. The edges should be crispy while the center remains a little gooey. -
Cool and Serve:
Allow the tarts to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Delicious Old Fashioned Butter Tarts
These tarts are best served at room temperature, allowing their buttery goodness to shine. You can plate them on a decorative tray or serve them warm with a scoop of vanilla ice cream on the side. Drizzle with a bit of caramel sauce for that extra touch of indulgence! These tarts pair beautifully with a cup of hot coffee or tea, making them a perfect treat for afternoon tea or dessert after dinner.
Helpful Tricks for Delicious Old Fashioned Butter Tarts
- Use Cold Ingredients: Keeping your butter and water cold while making the pastry helps create a flakier crust.
- Customize Fillings: Feel free to get creative! You can add dark chocolate chips or even a splash of bourbon to the filling for different flavor profiles.
- Watch the Baking Time: Keep a close eye on the tarts towards the end of baking. You want them golden brown but not overcooked.
Delicious Old Fashioned Butter Tarts FAQs
Can I freeze butter tarts?
Yes, you can freeze butter tarts! Allow them to cool completely, then store them in an airtight container in the freezer for up to three months. Thaw them in the fridge when you’re ready to enjoy.
What’s the best way to store leftover tarts?
Store any leftover tarts in an airtight container at room temperature for up to three days. You can also refrigerate them for a longer shelf life, but they’re best enjoyed fresh!
Can I use store-bought pastry for these tarts?
Absolutely! If you’re short on time, using store-bought pastry is a great time-saver. Just follow the package instructions for baking in muffin tins.
These Delicious Old Fashioned Butter Tarts are sure to become a favorite in your home. Their sweet, rich flavors and flaky crust will have everyone coming back for seconds! So, gather your ingredients and give them a try – you won’t be disappointed!
Old Fashioned Butter Tarts
Ingredients
For the Pastry
- 250 g all-purpose flour Plus extra for dusting
- 125 g unsalted butter, chilled and cubed Keep chilled for flakiness
- 60 ml cold water Helps in forming the dough
- 1 pinch salt
For the Filling
- 125 g unsalted butter, melted
- 200 g brown sugar Packed
- 125 ml corn syrup Light or dark can be used
- 2 large eggs
- 5 ml vanilla extract For flavor
- 100 g raisins or pecans Optional, for added texture
Instructions
Preparation of Pastry
- In a mixing bowl, combine the flour and salt.
- Add the chilled, cubed butter, and mix until the mixture resembles coarse crumbs.
- Gradually stir in the cold water until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat Oven
- Preheat your oven to 190°C (375°F).
Roll Out Dough
- On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm.
- Use a round cutter to cut out circles and fit them into a muffin tin, pressing gently into the bottom and sides.
Prepare Filling
- In a mixing bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, and vanilla extract until well combined.
- If desired, fold in the raisins or pecans.
Fill and Bake Tarts
- Pour the filling into each pastry shell, filling them about three-quarters full.
- Bake in the preheated oven for about 20-25 minutes or until the filling is set and the tops are golden.
- The edges should be crispy while the center remains a little gooey.
Cool and Serve
- Allow the tarts to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
