A butter tart is a type of small pastry highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. Some argue they should be runny in consistency while others like a firmer center. These are the best I’ve had and I’ve sampled a lot of tarts. This recipe comes from my mother-in-law, Wynn who actually introduced me to the butter tart while visiting her in BC many moons ago. Hubby agrees these are the best, but then again, he does have to keep the women in his life happy so you'll have to decide for yourself!
I start with a Puff pastry and I use lard. I don’t do pastry often so a bit of lard doesn’t hurt. The tarts brown nicely and crunch so much better than with shortening. This recipe makes enough pastry for several pies and dozens of tarts and will last in the fridge for up to a week and can be frozen.
Puff Pastry
5 Cups flour
1 pkg. Tenderflake Lard
1 ½ Tsp. Salt
1 Tsp. Baking Powder
1 Egg
1 Tbsp. Vinegar
Cold Water
Mix the flour and lard together until it forms crumbles. Use a pastry cutter as not to warm the
lard with your hands. Add salt and baking powder.
Crack the egg in a 1 Cup measure and add the vinegar. Whip with a fork until blended.
Now add cold water to fill up the cup. Make a valley in the flour/lard mixture and pour in the liquid. Now use a fork or pastry cutter to mix. Once it forms a large ball, pull off a hunk, put it on a pastry board, sprinkle with a bit of flour and roll out to 1/8” thickness. Use a cutter to make circles and fit into the pans. Make sure you don’t overly stretch the pastry or it will shrink when cooking.
Butter Tart Filling
1 Cup Brown Sugar
2 Tbsp. Butter
1 Egg
1 Tbsp. Corn Syrup
1 Tsp. Vanilla
1 Cup Currants or Raisins (Soak in hot water and drain when soft and plump)
Fresh pecans
Cream brown sugar and butter together. Mix in egg and blend. Add the corn syrup, vanilla and salt. The secret to the perfect filling is to stir it fast and furious until it turns light in colour. Now add the currants and stir again. Then spoon into the waiting pastry shells.
Top each tart with three pecans and bake at 350* for 20 minutes or until
pasty is golden. Yumdelish!
Enjoy!
I start with a Puff pastry and I use lard. I don’t do pastry often so a bit of lard doesn’t hurt. The tarts brown nicely and crunch so much better than with shortening. This recipe makes enough pastry for several pies and dozens of tarts and will last in the fridge for up to a week and can be frozen.
Puff Pastry
5 Cups flour
1 pkg. Tenderflake Lard
1 ½ Tsp. Salt
1 Tsp. Baking Powder
1 Egg
1 Tbsp. Vinegar
Cold Water
Mix the flour and lard together until it forms crumbles. Use a pastry cutter as not to warm the
lard with your hands. Add salt and baking powder.
Crack the egg in a 1 Cup measure and add the vinegar. Whip with a fork until blended.
Now add cold water to fill up the cup. Make a valley in the flour/lard mixture and pour in the liquid. Now use a fork or pastry cutter to mix. Once it forms a large ball, pull off a hunk, put it on a pastry board, sprinkle with a bit of flour and roll out to 1/8” thickness. Use a cutter to make circles and fit into the pans. Make sure you don’t overly stretch the pastry or it will shrink when cooking.
Butter Tart Filling
1 Cup Brown Sugar
2 Tbsp. Butter
1 Egg
1 Tbsp. Corn Syrup
1 Tsp. Vanilla
1 Cup Currants or Raisins (Soak in hot water and drain when soft and plump)
Fresh pecans
Cream brown sugar and butter together. Mix in egg and blend. Add the corn syrup, vanilla and salt. The secret to the perfect filling is to stir it fast and furious until it turns light in colour. Now add the currants and stir again. Then spoon into the waiting pastry shells.
Top each tart with three pecans and bake at 350* for 20 minutes or until
pasty is golden. Yumdelish!
Enjoy!
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