Butter Tart Recipe

5 from 1 vote

Butter Tarts are a quintessential Canadian dessert that vaguely resemble the interior of pecan pie. They are made individually, and can be enjoyed plain or with walnuts, raisins, or chocolate chips.

Course baking, Dessert, pie

Cuisine canada

Prep Time 40

Cook Time 25

Resting Time 1

Total Time 2 5

Servings servings

Calories 254kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

Pastry Ingredients

1 ¼ cups all purpose flour
¼ tsp salt
¼ cup cold unsalted butter cut into cubes
¼ cup lard cut into cubes
2 tbsp ice water plus more if necessary
4 tbsp regular sour cream

Filling Ingredients

2 eggs lightly beaten
1 cup light or dark brown sugar
1 cup light corn syrup
¼ cup melted butter
2 tsp lemon juice
1 tsp vanilla
Chopped walnuts optional
Chopped pecans optional
Chocolate chips optional
Raisins optional

Instructions

Pastry Instructions

Whisk together flour and salt. Add cold cubed butter and lard to flour with salt.
Use a pastry cutter to cut into fine crumbs with some larger pieces and set aside.
In a small bowl, whisk together ice water and sour cream until smooth. Add smooth mixture to “cut” pastry while stirring with a fork.
Add 2 tsp extra ice water to pastry and knead to form a “ragged” dough ball.
Place ball on saran wrap and press into a flat disc shape. Cover completely with saran and refrigerate for 30 minutes. You can refrigerate this dough for up to three days.
Remove disk from refrigerator. On lightly floured surface, roll out pastry to ⅛” thickness. Lightly flour pin as needed.
Using 4” cutter and cut into 12 circles. Do not be afraid to reroll scraps to cut all 12 circles. Fit into 12 muffin cup tins. Refrigerate for 30 more minutes.

Filling Instructions

Beat eggs. Add brown sugar, corn syrup, and melted butter and whisk together.
Add vanilla and lemon juice and beat. Set aside.

Assembly Instructions

Remove tart tin from refrigerator after 30 minutes. Add add-ins to pastry cups if desired. Spoon filling into each tart contained until each tart is ½-¾ full.
Bake at 325 for 20-25 minutes until filling is set and pastry is a little golden brown.
Remove from oven and place tart pan on an elevated wire cooling rack.
Run thin knife around edges to release tart. Allow to completely cool approximately 30 minutes before removing tarts from tin.
Store in airtight container for a few days. You can freeze your butter tarts for up to 6 months.
Enjoy! Write a review on this post letting me know what you thought.

Nutrition