Vicky’s Favourite Butter Tart Recipe
Butter tarts are a uniquely Canadian treat.
In our household, they are usually made for special occasions and always available at Christmas.
This is my favorite recipe for gooey, dribble-down-your-chin butter tarts.
They are easier to make than you’d think, so why not give them a try? We’ll have you saying “These are pretty good, eh?” in no time!
Warning: Don’t be tempted to try these tarts right out of the oven. The sugar mixture will be very, very hot and you will burn yourself!
Enough pastry for about one dozen tart shells
1/2 cup (120 g) butter, softened
1 cup (180 g) brown sugar
2 tablespoons (30 mL) cream
1/2 cup (75 g) raisins (optional)
1 egg, beaten
1 teaspoon (5 mL) vanilla
Cream together the softened butter and brown sugar.
Add all the other ingredients and mix well.
Spoon the mixture into prepared, unbaked tart shells, filling each one no more than half full. (The filling will bubble up during baking.)This recipe makes just enough filling for 12 tarts.
Bake in a hot oven – 450° F (230° C, Gas Mark 8) – for 8 minutes, then reduce heat to 350° (180° C, Gar Mark 4) and bake until the pastry is nicely browned. Ovens vary in temperature but I’ve found that it will take about 20 to 25 minutes at 350° (180° C, Gar Mark 4) for the pastry to brown nicely. But keep a close eye on them after the first 10 minutes or so.
Allow tarts to cool on a wire rack so that the filling sets and they are easier to remove from the baking tin.