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

FAQs

What are Canadian butter tarts made of? ›

Butter tarts are a quintessential Canadian dessert—and, oh, how I love them! 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.

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.

When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin.

History. Butter tarts became common in pioneer Canadian cooking, and they remain a characteristic pastry of Canada. It is primarily eaten in and associated with the English-speaking provinces of Canada.

Corn Syrup – substitute with 1 cup granulated sugar and 1/4 cup water.

Does America have butter tarts? Yes, any decent bakery will typically carry butter tarts, that quintessential Canadian pastry.

You can use cold unsalted margarine for the butter if desired, or you can use 1/2 cup of butter and 1/2 cup of shortening.

The pastry of a tart made by using oil instead of butter will be richer and more flavoursome and will have that home-made taste that is so special, with aromas reminiscent of one's granny's comforting recipes.

Prepare the add-ins, pecans and raisins. No worries if they're not to your taste, they're optional, so just skip ahead! Whisk up the distinctive filling made with butter, sugars, eggs and a few additional flavour boosters.

Q: Can you make a tart in a pie pan? A: If you're in a pinch, you can certainly press your tart shell into a pie pan and fill it. The presentation, though, won't be as nice and you will have some difficulting slicing and serving. The better substitute for a tart pan is a springform pan.

Why do my butter tarts stick to the pan? ›

Holes in the dough will cause the filling to seep under the pastry, causing the tarts to stick to the pan. Toasting Nuts: You don't have to toast nuts when making butter tarts; they toast as the tarts bake in the oven.

-- 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.

In the 19th century, tart was British slang for "pretty woman." Some believe it is a shortening of "sweetheart." But by the end of that century, tart described a prostitute, something many language scholars trace back to the tart that you get at the bakery. Definitions of tart. adjective.

Butter tarts are indeed a popular Canadian pastery. The phrase butter tart, as used in the song, is also slang for a woman's parts.

Canadian consumers expressed disappointment that butter stopped becoming soft at room temperature. Food experts attributed the hardness to an increased use in palm oil in dairy cattle diet, prompting the Dairy Farmers of Canada to recommend to farmers to cease adding palm oil to cow's diets.

To explain it simply, palm oil given to dairy cows increases the proportion of saturated fat in milk compared to unsaturated fat, thus increasing the melting point of butter. This explains why butter made from cows fed with palm oil remains difficult to spread at room temperature..

What is the filling in a fruit tart? Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch, and butter.

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.

With a gooey, just-set filling made with butter, brown sugar, maple syrup, and eggs, butter tarts are hard not to love. They have comforting notes of caramel and butterscotch and are perfect when you want something small and sweet.