Butter Tarts

Butter Tarts are a Canadian recipe that I am immensely proud of. They are filled with a sugar/butter filling that is ooey gooey good!

Another wonderful thing about Butter Tarts is that they are easy to make.

You will need 12 to 15 tart pastry shells. I like to make these in muffin tins to get larger tarts. If you do this, you will only get 8 to 10 tarts. You can make your own pastry (I used Crisco No Fail Pastry recipe) or you can buy premade frozen tart shells to make it even easier.

Preheat your oven to 450 F (230 C).

If making your own pastry, roll it out to 1/8 inch (3 mm) thick and line 12 to 15 medium tart shells or 8 to 10 large shells.

Beat 1 egg. Add 75 ml (1/3 cup) melted butter, 250 ml (1 cup) brown sugar, 25 ml (2 tbsp) dark rum, 125 ml (1/2 cup) raisins, and 5 ml (1 tsp) vanilla. Mix to combine.

Fill the tart shells 2/3 full (the contents will expand during cooking).

Bake for 8 minutes and reduce the heat to 350 F (175 C). Bake for 15 to 20 minutes, until pastry is nicely golden brown.

Let sit for 15 minutes before removing from pan and serving.

The Verdict

I love these. They are rum butterscotch flavoured and so comforting. Us Canadian know how to make a great treat!

The Old Fat Guy

I have done a video of this recipe:

Butter Tarts

Butter Tarts

Ingredients

  • 12 to 15 medium tart shells
  • 1 egg
  • 75 ml (1/3 cup) melted butter
  • 250 ml (1 cup) brown sugar
  • 25 ml (2 tbsp) dark rum
  • 125 ml (1/2 cup) raisins
  • 5 ml (1 tsp) vanilla

Instructions

  1. Preheat your oven to 450 F (230 C).
  2. If making your own pastry, roll it out to 1/8 inch (3 mm) thick and line 12 to 15 medium tart shells or 8 to 10 large shells.
  3. Beat 1 egg. Add 75 ml (1/3 cup) melted butter, 250 ml (1 cup) brown sugar, 25 ml (2 tbsp) dark rum, 125 ml (1/2 cup) raisins, and 5 ml (1 tsp) vanilla. Mix to combine.
  4. Fill the tart shells 2/3 full (the contents will expand during cooking).
  5. Bake for 8 minutes and reduce the heat to 350 F (175 C). Bake for 15 to 20 minutes, until pastry is nicely golden brown.
  6. Let sit for 15 minutes before removing from pan and serving.
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