Sprinkle 1/4 cup ice water over mixture and use hands to gently fluff and distribute evenly. Transfer mixture to large bowl.Īdd grated butter (4 Tablespoons/57 grams) and toss to coat with flour. Add remaining 1 cup flour and pulse until mixture looks like crushed crackers and peas, about 5 pulses.
Add the cubed butter (1 cup/227 grams) and process until large clumps gather around the blade, about 30 seconds.īreak the clumps into golfball-sized chunks and redistribute evenly in the food processor. Pulse 1 1/2 cups flour, sugar and salt in a food processor to combine. Once you get the hang of this dough, you’ll never turn back. I used my go-to All-Butter Pastry dough from America’s Test Kitchen. Indulgence never tasted better.įirst, the pastry. Ooey, gooey goodness wrapped in the perfect pastry. If you cannot get 18 rounds, gather the scraps of dough together and re-roll to cut out the remaining pieces of dough rounds.Butter Tarts. Cut 6 rounds from each piece of pastry with a 4½-inch cookie cutter and fit into the cups of a muffin or cupcake pan. Roll each piece of dough about ⅛-inch thick. Tarts may be eaten warm but cool completely before storing. Whatever you do, don't let the tarts cool in the pan or you'll never get them out. Run a knife around the edge of each tart and gently remove from pan. I used 2 tablespoons of filling for each tart. Evenly divide filling between the twelve tart shells. Sprinkle a few raisins on the bottom of each tart shell. Beat in egg, corn syrup, vanilla and salt. Use the pastry recipe above or your favourite pastry for double crust pie.įor Filling: Cream butter and sugar. Line tart or muffin pans with pastry and place in refrigerator until ready to fill. Use tart or standard size muffin/cupcake pans, 2½ - 3 inches in diameter. If you cannot get 18 rounds, gather the scraps of dough together and re-roll to cut out the remaining pieces of dough rounds. Cut 6 rounds from each piece of pastry with a 4 ½ -inch cookie cutter and fit into the cups of a muffin or cupcake pan. Wrap in plastic wrap and chill about 30 minutes before rolling out. Cut the dough into 3 pieces and form each into a round disk. The dough should stick together but it should not be sticky. Sprinkle the cold water over and gather into a ball. Cut in the cold butter and shortening until the size of peas or a little smaller. Use your favourite double crust recipe or use the Tender Pastry recipe, I've provided.Ħ tablespoons raisins, currants or chopped walnutsįor Dough: Mix the flour, salt and sugar together. Other than that change, the recipe is the same one I tore from the magazine many years ago. The original recipe separated the eggs and folded the corn syrup mixture into whipped egg whites. It isn't the same as the one you'll find if you Google "butter tarts from Canadian Living". I had a subscription one year and I tore this recipe from the magazine.
This recipe for Butter Tarts came from Canadian Living magazine in the late 1970s or early 1980s. It's been 68 years since Newfoundland became Canada's tenth province but when I was 14 or 15 years old the mouthwatering, sweet Butter Tart was only a name floating around in my head. Of course, Butter Tarts can be found all over the place now. It was several years later I tasted my first Butter Tart. Davies was Heather's best friend's mother who was from Ontario. Even though Heather tried to explain what they were like, I couldn't conceive what they were like as no one in the family made them and none of the church ladies made them for potlucks or bake sales.
The first I ever heard of the iconic Butter Tart was from my sister who was always talking about Mrs. Butter Tarts are one of the best Canadian desserts I have ever eaten! But I didn't even know they existed when I was a kid. For an extra treat, raisins, currants or walnuts may be added to the filling. Mouthwatering Butter Tarts with sweet, gooey, caramel custard pastries make a fine ending to any meal.
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