Real Canadian Butter Tarts Recipe

Submitted by Chef Dee

"Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over."

Download

photo by Chef Dee

Ready In:: 28mins
Ingredients:: 6
Serves:: 24

Advertisem*nt

ingredients

1 cup butter, melted
3 tablespoons vinegar
4 eggs, lightly beaten
4 cups brown sugar
2 teaspoons vanilla
¹⁄₄ cup currants

Advertisem*nt

directions

Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
Spoon into unbaked tart shells, filling about 2/3 full.
Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.

Questions & Replies

Love the instructions …. NO mess.

hmartin.pa
why are you not using corn syrup in the butter tarts
See Also
Canadian Butter Tarts, Homemade Butter Tarts | Jenny Can Cook The Best Classic Canadian Butter Tarts - a definite keeper recipe!Butter Tarts – hey, whaducallme? — The Magpie Cakery

Anna B.
my buttertart filling always pushes up out of the shell, then there isn't much in the shell. I have tried higher and lower bake times and temperatures, lowest rack position and middle position. I am about ready to quit and just...shudder, buy them.

Joan T.
It says first cook is at 200. Is this correct?

jemacnevin4

Advertisem*nt

Reviews

yummmmmmmm this is almost exactly like my nonnie makes it. I love this recipe. You are a true chef. Thanls for the recipe.

aricotta2
I didn't use your particular ingredients, but I did use your baking method. I was a little sceptical at first, but went ahead anyway. *Beautiful* Every tart was perfect. No spill-overs, and that's a big plus in my book. Only problem......I now have to make double the mixture because I can finally fill the tarts to the top with that buttery goo. Gee.....how will I ever survive :)Thanks so much for sharing your method.

Diana 2
This is very much like my Mom's recipe. I thought they were great. My tart shells must of been a bit smaller, so I made a good 5 dozen. Your idea for preventing them from boiling over really works. I will probably be make my tarts that way from now on. Thanks for the recipe.

Shar-on
I made these tarts a while ago and I forgot to rate them.I found them to be very sweet...however my father did like them. I omitted the raisins since I dont particularly care for them, and after tasting how sweet they were I think the raisins would have made them even more so. However I really liked the custardy texture of the filling.

Nisa4709
I am canadain and I use rasins and 3 tbls of milk and no vinagar. They are very good. But I will try them with curants and i like them. But I have never heard of them made thatway.

Terrylynn

Advertisem*nt

RECIPE SUBMITTED BY

Chef Dee

248

<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p><p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>

View Full Profile

Advertisem*nt