You can fill a bit more, but it will bubble and stick, though I kind of love that sticky part. Then simply fill your shells to about 2/3 full. Beat together the butter, sugar, egg, milk and vanilla, then stir in the raisins. Then gently press your shells into the pan. The tart shells themselves shouldn’t stick, but sometimes the sticky filling will bubble over and it will stick. Spray your muffin tin with some non-stick spray. You can also use a 3.5 inch round biscuit cutter. My mom always uses the lid of a wide mouth jar. This prevents the rolling pin from sticking without adding extra flour, which can make the pastry tough. I like to do this on a floured piece of parchment and then lay a piece of plastic wrap over my pastry before rolling. If you are making your own pastry you will roll it out to a little more than 1/8 of an inch thick. This recipe is best with unsweetened pastry as the filling is sweet enough on its own. If you have a recipe you already love, that’s fine too and, if pastry is just not something you want to dive into making, it’s totally fine if you want to buy frozen shells. You can find the pasty recipe my family always uses here.
Butter tart how to#
HOW TO MAKE OLD FASHIONED BUTTER TARTSĪ great butter tart starts with perfect pastry. So with that being said, I hope you enjoy these tarts as much as my family does. I think we all have that one thing that just tastes better when it comes from mom’s kitchen, and that is all part of what makes those things special. They are just one of those things that I look forward to from my mom. Not that I can’t make them or don’t know-how. In fact, until making them for this post I have only made them once myself. But it was totally worth it.Īs years have gone on I have just let tarts be something my mom makes. The look on my mom’s face every year when she’d open the container to put a tray out for company only to be greeted by a few crumbs… let’s just say that didn’t win me, or my dad, any points. Now in all fairness, my dad was usually right there with me. I love these tarts so much that when I was younger, and still lived at home, I would sneak into the deep freeze (which was conveniently right beside my bedroom in the basement) and eat them straight out of the freezer. This would not be so bad if I lived close enough to pop over and get one. Now that I live a day’s travel away from my mom I get a teaser text from my Step-dad every year when the tarts are ready. She makes, on average, 20 dozen tarts a year. My mom is a rockstar when it comes to making tarts for Christmas. They’ve always been something I look forward to. My Grandmother used to make them every year, then my mom started making them. This recipe has been in my family longer than I’ve been alive.
In my family, the recipe calls for raisins, and always has.
It’s the one that is placed on their holiday table year after year. Over the years the recipe has been adapted and changed and now every family has their own favourite. If you go all the way back to 1900, to what is thought to be the first published recipe, the recipe actually calls for currants. Then there is the great debate about raisins and whether or not they belong in a butter tart. Some like the centre to be a bit more firm. Some like their butter tart to have a liquid, drippy centre. That being said, there are many variations and those variations can cause some pretty deep debates. Decadent and delicious, they are a holiday favourite.īutter tarts are a Canadian classic. A rich filling of brown sugar, butter and raisins is surrounded by a flaky pastry shell.
These old-fashioned butter tarts are a Canadian classic.
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