Butter tarts cause a slight altercation around my household. I think they should be cooked in muffin tins to make large deep butter tarts that are gooey. She Who Must Be Obeyed thinks they should be made in small tart pans and have a set centre. Guess who won the argument? Regardless, I love butter tarts.
I started by preheating my oven to 450 F.
Use enough pie pastry to make two single crust shells. Roll it out to 1/8 inch thickness. For small tarts, cut out 3 inch circles. For better tarts (ouch) that are larger, cut out 4 inch circles. Line 24 small tart shapes or 15 for larger.
Put the rest of the ingredients in the bowl of a stand mixer and beat until mixed. The butter may not be blended all in and that is fine as long is it is in small pieces in the mix.
Fill the shells 2/3 full of filling.
Bake for 10 minutes. Reduce the heat to 350 F and bake for 20 minutes more.
These are delicious. They have a nice caramel taste and a great chew. I won’t say they would have been better larger. That would get me hit. I don’t want to be hit.
By the way, Butter Tarts are a Canadian invention. We are quite proud of them and take them seriously.
The Old Fat Guy
- pie pastry for 2 single crust pies
- 1 egg, beaten
- 75 ml (1/3 cup) butter
- 250 ml (1 cup) brown sugar packed
- 15 ml (1 tbsp) milk
- 15 ml (1 tbsp) rum
- 125 ml (1/2 cup) raisins
- 5 ml (1 tsp) vanilla
- Preheat oven to 450 F.
- Roll the pastry to 1/8 inch thick and cut into rounds to line 24 small tart shells or 15 large.
- Mix the remaining ingredients together.
- Fill tart shells 2/3 full of filling.
- Bake at 450 F for 10 minutes.
- Reduce heat to 350 F and bake 20 minutes longer.
- Small tarts will have a set centre. Large tarts will have a gooey centre.