Preheat oven to 350°F (180⁰C). Grease 8-inch (20 cm) square metal baking pan with nonstick cooking spray or oil.
In a large bowl, using an electric mixer on low speed, combine butter, flour, icing sugar and salt. (Mixture will appear crumbly but should hold together when pressed with your fingertips.) Press evenly into bottom of prepared pan. Bake for 15 to 20 minutes or until edges are lightly brown. Remove from oven; cool on wire rack for 5 minutes.
Filling: Meanwhile, in a large, clean bowl, using an electric mixer on medium speed, beat eggs, brown sugar, maple syrup, butter, flour, vinegar and vanilla until smooth. Pour mixture over cooled base. Bake for 35 minutes or until mixture bubbles and is set in the middle.
Cool completely in pan on wire rack. Cut into squares.
Tip: For extra flavour add 1 cup (250 mL) of chopped pecans or ½ cup (125 mL) of raisins. Simply sprinkle evenly over filling before baking.
FAQ
Are butter tarts a Canadian thing?
Although the origin of the butter tart is debated, it is widely agreed that the butter tart was invented by Canadian pioneers sometime between the 17th and 19th century. The butter tart is highly regarded in Canada, and is celebrated annually through various butter tart festivals. No matter where it came from, there is no question that the butter tart is an iconic Canadian staple!
What makes butter tarts runny?
Although some individuals prefer a thicker filling, it is mainly believed that the filling of a butter tart should be runny. Butter tart fillings with more maple or corn syrup will generally be runnier. In addition, butter tarts that are baked for a shorter period of time may also be runnier.
If you are aiming for a thicker filling, or your filling is just too runny, try baking your tart for a couple minutes longer. This can help evaporate some of the liquid from the filling, making it thicker. Another method to try is adding an extra egg to the filling mixture before baking to help bind the ingredients together.
Can you freeze butter squares?
Butter squares can be kept frozen for up to 3 months in an air-tight bag. To defrost, move the butter squares to the fridge and let sit for a couple of hours.
How do you keep butter tarts from crystallizing?
Butter tart fillings are high in sugar, which is also known as sucrose. Sucrose naturally wants to crystalize, which is how granulated sugar is made from simple sugars like fructose and glucose. To reduce the amount of crystallization in the butter tart filling when baking, try adding some acidity (i.e. lemon juice or 1 spoon of corn syrup). This may help to unbind the sugar and make the filling more runny.
Can I put walnuts or pecans in butter tart bars?
Walnuts, pecans and raisins make great additions to butter tart bars. We recommend chopping up your desired nut or raisin and sprinkling it over top of the bars before baking.
In partnership with Ontario Maple.
FAQs
Butter tarts that are runny may be underbaked or may not contain enough egg. Eggs help thicken and stabilize butter tart filling while it bakes, which is why I've included two whole eggs in my recipe to ensure the filling is thick and fully set once baked.
Should butter tarts have raisins? ›
Purists say true butter tarts should not contain raisins or nuts. For Currie and March of Wasaga Beach, Ont., they have to have raisins. Some like runny fillings, some firm. Some like thick pastry shells while others like thin so the filling stars.
How to prevent butter tarts from sticking? ›
-- Don't fill pastry shells more than two-thirds full. -- As soon as the tarts can be handled after they come out of the oven, slide a paring knife around the outside and remove them from the pan to prevent sticking, especially if any of the tarts have boiled over.
Why does sugar crystallize in butter tarts? ›
Sucrose naturally wants to crystalize, which is how granulated sugar is made from simple sugars like fructose and glucose. To reduce the amount of crystallization in the butter tart filling when baking, try adding some acidity (i.e. lemon juice or 1 spoon of corn syrup).
Can I use oil instead of butter in tarts? ›
You can replace the quantity of butter in grams with the same amounts of oil in grams, and there is nothing more to it than that!
Why is my tart pastry falling apart? ›
Once again, this will happen if the water evaporates out of the pastry before the heat can set it in shape. This will result in the all-too-common side collapses for blind baked tarts. So to recap – go easy on the water, chill until firm, and heat your oven to 180-200C to set your shape.
Do you grease butter tart pans? ›
When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin.
What is butter tart filling made of? ›
These buttery mini pies, typically baked in a muffin tin, have a flaky crust filled with a gooey mixture of butter, sugar, syrup, egg, and sometimes raisins or nuts. They bear some resemblance to the American pecan pie and British treacle tart, but their uniquely rich flavor sets them apart.
Can you use margarine instead of butter for tarts? ›
Butter tarts taste great with a non-hydrogenated margarine as well. Mike actually prefers the taste of margarine in them. I also make my Whipped Shortbread with half margarine when I want them to hold a beautiful dome shape.
Why are butter tarts a must try? ›
You could be forgiven if you've never eaten a butter tart. There is no flashy frosting or elaborate lattice to entice you. It's easy to pass by. But Canadians will tell you that these diminutive treats hold an expanse of flavor and textures: flaky pastry, caramelized crust and a bracingly sweet filling.
Too much butter in your baked goods would give them different texture (flat, greasy..).
Why are my butter tarts soggy? ›
If your butter tarts unfortunately turn out too soggy, it's likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness. It may take a couple tries to perfect your butter tart, and that's totally OK!
Why are my butter tarts boiling over? ›
Fill pre-baked tarts about 3/4 full each. Bake at 450 degrees for 8 minutes, or until they just start to bubble on top. They will bubble over if you bake them too long, and you won't get the gooey or oozy filling. Most filling recipes are the same ingredients all around.
Should butter tarts be runny? ›
There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.
How do you thicken jam for tarts? ›
You can make your own fruit filling by using homemade or store-bought jam and thickening it up a bit by simmering it with some cornstarch mixed with water (about a tablespoon of cornstarch mixed with a teaspoon or so of cold water to make a paste, then stir into ½ to ¾ cup of jam).
How do you thicken tart cream? ›
Starch thickens pastry cream. Most recipes incorporate flour, cornstarch, or a mix of the two. I found that flour produced a thicker, heavier texture and imparted an undesirable “floury” taste.
Why are my egg tarts soggy? ›
Ensure that the tart shells are thin enough so that shells can hold more egg custard filling. Blind bake your tart shells first so that they won't turn soggy when you bake them with the egg custard.
How do you keep fruit tarts from getting soggy? ›
Keep the Fruit off the Crust
If you want to do a design like my strawberry tart above, add the strawberries within a 2-4 hours so the crust doesn't get soggy. The crust wants to absorb the moisture from the berries, so it's best to add them at the last minute.
