“I made these on the fly but used premade shells because of time constraints. “I loved these butter tarts so much that I just HAD to say something! These things are INCREDIBLE! I didn’t have pecans on hand, so I added mini chocolate chips, and WOW! They definitely are a new favorite I am planning to make another batch for our Thanksgiving lunch.” – Anna However, if pecans are not your thing, you can add raisins, dried currants, walnuts, chocolate chips, bacon (not a typo) or just leave them plain. Easily adaptable – I love adding chopped pecans to the filling for some crunch and a nutty flavor.There is no fussing with corn syrup or maple syrup in this recipe. An egg is added to help thicken the filling while it bakes. There is a splash of cream and vanilla added for more flavor and richness. Rich and intensely flavorful filling – The filling is made with brown sugar and butter, so there is a deep molasses flavor from the sugar and smoothness from the butter.Super flaky AND buttery tart shell – By using both butter and lard in this recipe, you achieve that flakiness you only get from using lard and that lovely buttery flavor you only get from using butter.For me, it’s a matter of personal preference with no right or wrong. (source: Food Network Canada and Food Blogger of Canada) Whether a true butter tart has a runny or firm filling, plain or with raisins, is a matter of passionate national debate. It’s one of the few authentically Canadian recipes that exist on paper. Butter tarts became all the rage in the 1920s and 1930s. The original version of Canadian butter tarts was made with maple sugar, freshly churned butter, and dried fruit such as raisins or currents. Though, the first printed recipe for butter tarts was published in The Women ’ s Auxiliary of the Royal Victoria Hospital Cookbook in 1900, out of Barrie, Ontario.
These sweet little gems are said to have originated in Quebec back in the 1600s. Often dried fruit or nuts are added to the filling. What is a butter tart?Ī butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs. And I increased the baking temperature a bit for a more golden crust. I also made a few changes, like substituting half of the lard for butter for more flavor, yet still maintaining the flakiness you can only get from lard. Though I did take the time to quantify everything, so I could share the recipe with all of you. The pastry was made with lard and the ingredients were a glug of this and a dribble of that, but it works. It was her grandmother’s recipe and it was very old-school. This recipe was given to me on a Post-It note from a University classmate. They are a perfect sweet indulgence whether you’re Canadian or not. These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center.
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