Americans may have Pecan Pie, but Canadians have our own quintessential decadent sugary treat – Butter Tarts. Everyone’s grandmother has their own recipe and there are plenty of variations on how firm the filling is, but they all have the same flaky tart shells filled with a wonderful buttery brown sugar filling. Just the smell of them baking makes a kitchen feel like home.
This is my family’s recipe written in my great aunt’s familiar cursive, found on a worn out piece of paper in my recipe box. These are the kinds of recipes I want to be able to pass onto future generations, sharing the tradition of making homemade treats for loved ones, just their my ancestors have shared with me.
When stumped on what to make for all the Easter events we had this year, I found that little piece of paper in the recipe box and knew that everyone would love to have a nice classic Butter Tart to finish off the great meals we were invited to. I ended up baking five dozen butter tarts in less than 36 hours. I skipped making homemade tart shells, as I have a difficult time getting them to stay together, as does my great aunt. Maybe it is our family curse…or maybe we just make our pie crust too rich.
By giving in and admitting defeat with the tart shells and just buying store bought, I saved a lot of time and headaches. I couldn’t have picked an easier dessert to make – all I needed to do was mix up the filling, pour it into the tart shells and bake them.
- ⅓ cup butter
- 1 cup unpacked brown sugar
- 2 tbsp cream
- 1 egg, beaten
- 1 tsp vanilla
- ½ cup raisins (optional)
- 12 mini tart shells
- In a medium bowl, mix together all ingredients. Not everyone likes raisins so I either make one batch with and one without, or split the filling after it is mixed and then add raisins in to half.
- Place the tart shells on a large rimmed baking sheet. Pour spoonfuls of filling into the tart shells. If you get any on the baking sheet, wipe it up, as it may burn.
- Bake at 450°F for 8 minutes, then reduce to 350°F and bake until the pastry is lightly brown, about 5 minutes.
- Transfer to a cooling rack and allow to cool completely.
In a medium bowl, mix together all the ingredients. Not everyone likes raisins so I either make one batch with and one without, or split the filling after it is mixed and then add raisins into half.
Bake at 450°F for 8 minutes, then reduce to 350°F and bake until the pastry is lightly brown, about 5 minutes. Transfer to a cooling rack and allow to cool completely.
Your sweet tooth will thank me.