The Best Classic Canadian Butter Tarts - a definite keeper recipe! (2024)

FAQs

Why are my buttertarts so runny? ›

Butter tarts that are runny may be underbaked or may not contain enough egg. Eggs help thicken and stabilize butter tart filling while it bakes, which is why I've included two whole eggs in my recipe to ensure the filling is thick and fully set once baked.

Next time you make butter tarts, mix the filling by hand, as overmixing incorporates air into the eggs, which causes the filling to rise and overflow, and then collapse when removed from the oven.

The much-debated question when it comes to butter tarts. Some people hate raisins and therefore don't like them in their tarts. Others find raisins too sweet with the sugary filling so prefer using currants for a more tart edge or chopped nuts such as pecans or walnuts.

The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch. Often raisins, walnuts, or pecans are added to the traditional butter tart, although the acceptability of such additions is a matter of national debate.

-- To avoid "gritty" butter tarts, caramelize sugar first by blending on the stovetop with butter, syrup and vanilla. Let it cool before adding eggs to the mixture or they'll be scrambled.

These buttery mini pies, typically baked in a muffin tin, have a flaky crust filled with a gooey mixture of butter, sugar, syrup, egg, and sometimes raisins or nuts. They bear some resemblance to the American pecan pie and British treacle tart, but their uniquely rich flavor sets them apart.

Sucrose naturally wants to crystalize, which is how granulated sugar is made from simple sugars like fructose and glucose. To reduce the amount of crystallization in the butter tart filling when baking, try adding some acidity (i.e. lemon juice or 1 spoon of corn syrup).

The crumb base is mixed with butter and you should not need extra butter to grease the tart tin. The mixture should be pressed evenly into the base and sides of the tin but don't compact the mixture too much as it can become more difficult to unmould the tart.

Scrape the remains of the jar in a saucepan with a little water and mash until smooth. Boil until the mixture reaches 104C, then spoon into the baked tart cases and leave to cool. If your jam was somewhat runny to begin with, the addition of a little liquid pectin, such as Certo, and sugar to taste will help it set.

Get this item with your grocery order. Our Butter Tart mix strikes all the right notes of sticky and buttery sweetness while remaining convenient to prepare. With no artificial flavours or colours, simply add water and butter to the mix, cook and stir on your stove top for 10 minutes.

What culture is butter tarts from? ›

The History Of The Butter Tart

' Butter tarts were common in Canadian pioneer cooking. The earliest published recipe for a butter tart is from Barrie, Ontario dating back to 1900 in the Women's Auxiliary of the Royal Victoria Hospital Cookbook. Another early published recipe was found in a 1915 pie cookbook.

There are a gazillion and one ways to make (and eat!) a butter tart, but only one truly great place to enjoy them: in Canada, the birthplace of this sweet, satisfying treat. “The butter tart is 100 per cent Canadian,” says Anna Olson.

Another early publication of a butter tart recipe was found in a 1915 pie cookbook. The food was an integral part of early Canadian cuisine and often viewed as a source of pride. Similar tarts are made in Scotland, where they are often referred to as Ecclefechan butter tarts from the town of Ecclefechan.

According to the Canadian Encyclopedia, butter tarts are a result of the filles du roi, or the King's Daughters, who were young French women sent to Quebec in the 17th century.

But it's not only the amount of juice that causes your problem. Acid makes caramel runny. So you should also try sweeter fruit - riper pears, sweeter types of apple.

If you use room temperature or melted butter, your tart won't turn firm and crisp. If you want it flaky, cold butter is the trick. You can make the same recipe with room temperature butter and wonder why it turned soggy and soft.

Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

Can you put butter on a Pop-Tart®? Yes! Our fans love to put butter on their Pop-Tarts®, which many say creates a whole new level of mouthwatering flavor.