Butter Tarts

This is my favorite recipe for gooey, dribble-down-your-chin butter tarts.

 

AuthorVicky WellsCategory

Yields12 Servings

Ingredients
 Enough pastry for one dozen tart shells
 ½ cup (115g) butter, softened
 1 cup (200g) brown sugar
 2 tablespoons (30 mL) heavy cream (you can substitute 10% cream or even evaporated milk, in a pinch
 ½ cup (75g) raisins (optional)
 1 large egg, beaten
 1 teaspoon (5 mL) real vanilla extract (don’t substitute artificial vanilla)

Method
1

In a medium bowl, cream together the softened butter and brown sugar. (All this means is to work the brown sugar into the softened butter with a fork until they are well combined.)

2

Add all the other filling ingredients and mix well.

3

Spoon the mixture into unbaked tart shells, filling each one no more than half full. The filling will bubble up during baking.

4

Bake in a hot oven - 450°F (230°C, Gas Mark 8) - for 8 minutes, then reduce heat to 350°F (175°C, Gas Mark 4) and bake until the pastry is nicely browned. Ovens vary in temperature but I’ve found that it will take about 20 to 25 minutes total for the pastry to brown nicely. But keep a close eye on them after the first 15 minutes or so.

5

Allow tarts to cool on a wire rack for 10-15 minutes to allow the filling to set slightly. They will then be easier to remove from the baking tin. When you remove them from the baking pan, transfer them to a wire rack to cool completely.

6

Warning: Don’t be tempted to try these tarts right out of the oven. The sugar mixture will be very, very hot and you will burn yourself.

 

Ingredients

Ingredients
 Enough pastry for one dozen tart shells
 ½ cup (115g) butter, softened
 1 cup (200g) brown sugar
 2 tablespoons (30 mL) heavy cream (you can substitute 10% cream or even evaporated milk, in a pinch
 ½ cup (75g) raisins (optional)
 1 large egg, beaten
 1 teaspoon (5 mL) real vanilla extract (don’t substitute artificial vanilla)

Directions

Method
1

In a medium bowl, cream together the softened butter and brown sugar. (All this means is to work the brown sugar into the softened butter with a fork until they are well combined.)

2

Add all the other filling ingredients and mix well.

3

Spoon the mixture into unbaked tart shells, filling each one no more than half full. The filling will bubble up during baking.

4

Bake in a hot oven - 450°F (230°C, Gas Mark 8) - for 8 minutes, then reduce heat to 350°F (175°C, Gas Mark 4) and bake until the pastry is nicely browned. Ovens vary in temperature but I’ve found that it will take about 20 to 25 minutes total for the pastry to brown nicely. But keep a close eye on them after the first 15 minutes or so.

5

Allow tarts to cool on a wire rack for 10-15 minutes to allow the filling to set slightly. They will then be easier to remove from the baking tin. When you remove them from the baking pan, transfer them to a wire rack to cool completely.

6

Warning: Don’t be tempted to try these tarts right out of the oven. The sugar mixture will be very, very hot and you will burn yourself.

Butter Tarts
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