My last couple of posts have been rant based, so it’s time to sweeten things up a bit. And there’s nothing sweeter than good old fashioned butter tarts. Apparently, this decadent treat is a Canadian classic. Only in Canada, eh? Pity!This recipe won my mom top prize at a Fall Fair years ago. It’s my dad’s favourite, although we don’t make them very often. That’s how he stays so skinny.
Below is the original recipe. When I make them, I replace the raisins and coconut with walnuts. Pecans or cashews do nicely, too. Play with what you add to the batter, but don’t under any circumstances use a butter substitute. Margarine Tarts just wouldn’t be right.
Butter Tarts
Printable recipe
Makes 2 to 3 dozen
Ingredients
- 2 eggs
- 2 cups brown sugar
- 2 tbsp vinegar
- 1 tsp vanilla
- 1/2 cup melted butter
- 1/2 cup each: raisins, walnuts, coconut
- raw tart shells
Instructions
- Mix all the ingredients together.
- Spoon into raw tart shells.
- Bake at 400F or 20 minutes.
- Let cool before removing from tart tins.
Variations
- Omit raisins and coconut. Substitute pecans or cashews for walnuts.
- Add chocolate chips. (Note: This is a modern but popular substitution. I love chocolate but don’t care for them in my butter tarts. If you’re making butter tarts for the first time, I wouldn’t use the chips. This way you can taste the authentic recipe and decide if you can take the added sweetness.)
Serve with tea or coffee and lots of napkins.
![[Get Copyright Permissions]](http://license.icopyright.net/images/icopy-w.gif){kind=small}
Click here for copyright permissions!
{ 6 comments… read them below or add one }
So… Describe what you mean by “raw tart shell.”
Thanks for asking! When I say “raw tart shells”, I mean unbaked. Because the filling is baked in the oven the shells do not need to be pre-cooked.
Hope this answers your question. In case you’re interested, I posted a recipe for pastry and included a shot of the tarts before they’re removed from the tins.
http://christie-corner.blogspot.com/2008/04/vinegar-how-sweet-it-is.html
Ooh that sounds wonderfully decadently delicious!
As you know, I am a collector of buttertart techniques. I don’t think I’ve ever seen one that calls for coconut before….intriguing!
Tried your recipe last night and found that you could really taste the vinegar. Do you notice that taste when you makes them? I was surprised at how little butter you use…..a baker at a favourite spot that we used to buy b'tarts at in Hillsdale told me that they used equal parts of sugar and butter. Happy baking! Bill'n Alli
Bill'n Alli, did you use plain white vinegar? Not cider? I've never had an issue with actually tasting the vinegar once the tarts cooked. For my palate, the vinegar just cuts the sweet. But if you taste the vinegar, try cutting back or even omitting it.
These are not gooey, drip on the plate butter tarts, so there is less butter. I love how there are so many versions out there. Do you like yours runny? If so, then the higher butter ratio would be in line.
{ 1 trackback }