Better Butter Butter Tarts..We are Canadian!

Brent Loves Butter Tarts 

We are Canadian!

Did you know that butter tarts are Canadian?  They consist of pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs.  The perfect butter tart...well, that is a matter of opinion.  First the crust - it is usually firmer and not the typical flaky crust.  It is a Pate Brisee, which is a short crust pastry.  Then the filling...do you like it firm or runny?  Sometimes there are nuts and sometimes raisins...or plain.  

Our friends Brent and Elaine came to visit us this past weekend in Lunenburg (July 2025) and we had a great time.  As a surprise, I baked Butter Tarts. I think he liked them...so did Elaine...and Dan ...and me too!

Dan and I were talking about Canadian Awesome moments and came up with a few...what are your Canadian awesome moments?

Holding hands with mittens

Making angels in the snow
Watching big snowflakes falling  - so beautiful in Lunenburg with all the different coloured houses.
And of course - coming into a warm house...then eating a warm butter tart fresh from the oven...

Here is the recipe
It will yield enough for about 15 butter tarts.

Crust
1 cup  cold butter, cut into 1/2 inch pieces.

2 1/2 cups all purpose flour

1/4 cup sugar

1/4 tsp salt

1/3 cup water

In a food processor combine butter , flour, sugar and salt and process or combine with a pastry cutter.

Add water and combine just until dough holds together.

Press the dough to form a disk. Wrap in plastic and refrigerate for 20 mins

Roll out (1/4 inch) and cut into 4 inch rounds to fit into standard muffin tins (about 55 gms each)

Fit the pastry into the tins and refrigerate for 10 -15 mins

Filling

2 eggs, beaten

1 cup brown sugar

3/4 cup dark corn syrup

1 tsp. vinegar

1 tsp. vanilla extract

1/4 tsp. salt

1/2 cup melted butter

1/2 cup pecan halves

Preheat the oven to 350 degrees F.

Using an electric mixer or whisk, combine eggs , sugar, corn syrup, vinegar, vanilla extract and salt.

Beat until well combined, but not frothy.

Stir in the melted butter.

Place a pecan half in each prepared pastry-lined muffin cup

Carefully pour the mixture into each muffin cup, being careful not to fill them more than three-quarters of the way to the top (if you fill them more than that they may overflow).

Put the muffin tin on a baking tray just in case there are spills.

Bake the tarts in the centre of the oven for 15 to 20 minutes - the crust should be golden so you may need a little more time, but keep an eye on them! 

Remove from the oven and let cool completely, well not completely-you want them a little warm....now this is an awesome Canadian moment.

Enjoy!
Until we bake again!
Penny