BEST CANADIAN BUTTER TARTS
This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.
Provided by Lily Ernst
Categories dessert
Time 45m
Number Of Ingredients 14
Steps:
- In a large bowl, toss together the flour, baking powder and salt.
- Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
- In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
- Gradually stir in the liquid, adding just enough to make the dough cling together.
- Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
- Roll the dough on a floured surface to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles to make 12.
- Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
- Preheat oven to 375F and position a rack in lower third of oven.
- In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.
- Divide the pecans (if using) among the pastry shells and pour in the filling until half full.
- Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
- Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.
Nutrition Facts : ServingSize 1 butter tart, Calories 241 calories, Sugar 13.5 g, Sodium 114 mg, Fat 14.3 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 25.7 g, Fiber 0.4 g, Protein 2.7 g, Cholesterol 55.7 mg
CANADIAN BUTTER TARTS
Melt-in-the-mouth Canadian tarts
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 45m
Yield 18-20
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it's slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
- Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don't overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
- Spoon the filling into the unbaked tart shells so it's level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.
Nutrition Facts : Calories 200 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GREAT CANADIAN BUTTER TARTS
Make and share this Great Canadian Butter Tarts recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place shells in muffin tin (if they do not have tinfoil cups of their own) Beat the eggs.
- Add remaining ingredients and mix well.
- Put 1 tbsp in each shell and bake.
- (Do not worry about the small amount in shell they"swell" up during cooking) Bake 20-25 minutes till golden brown.
- Makes approximately 16 tarts.
- If desired, top with dash of whip cream.
Nutrition Facts : Calories 116.1, Fat 3.7, SaturatedFat 0.8, Cholesterol 27.1, Sodium 48.6, Carbohydrate 20.7, Fiber 0.3, Sugar 18.7, Protein 1.1
REAL CANADIAN BUTTER TARTS
Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over.
Provided by Chef Dee
Categories Tarts
Time 28m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
- Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
- Spoon into unbaked tart shells, filling about 2/3 full.
- Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
- Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.
Nutrition Facts : Calories 223.9, Fat 8.5, SaturatedFat 5.1, Cholesterol 55.6, Sodium 80.6, Carbohydrate 36.9, Fiber 0.1, Sugar 36.4, Protein 1.2
CANADIAN BUTTER TARTS
Make and share this Canadian Butter Tarts recipe from Food.com.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 35m
Yield 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven 375.
- Roll out the pastry on a lightly floured surface so it's slightly thinner than straight from the pack.
- Then cut out 18-20 rounds with a 3 inch fluted cutter, re-rolling the trimmings.
- Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
- Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts.
- Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don't overcook, and be sure to stir all the time as the mixture can easily burn.
- Remove from the heat and stir in the nuts.
- Spoon the filling into the unbaked tart shells so it's level with the pastry.
- Bake for 15-18 minutes until set and pale golden.
- Leave in the tin to cool for a few minutes before lifting out on to a wire rack.
- Serve warm or cold.
Nutrition Facts : Calories 197.1, Fat 11, SaturatedFat 3.5, Cholesterol 30.8, Sodium 125.8, Carbohydrate 23.1, Fiber 1.1, Sugar 12.8, Protein 2.5
CANADIAN BUTTER TARTS
With comforting notes of butterscotch and caramel, Canadian butter tarts are the perfect easy dessert for when you want something small and sweet.
Provided by Ken Haedrich
Yield Makes about 12 servings
Number Of Ingredients 9
Steps:
- Prepare and refrigerate the pie dough.
- Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
- Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional circles. Chill the pan in the freezer for 20 to 30 minutes.
- Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
- Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
- Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
- Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.
THE GREAT CANADIAN BUTTER TART
This recipe is based on one I found taped into a used cookbook and tweaked to my liking. This is the closest I've come to the heaven that is my grandmother's butter tarts.
Provided by KitchenWitch77
Categories Tarts
Time 1h
Yield 24 tarts, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Beat eggs well; add sugar, corn syrup, and melted butter and beat until combined.
- Add currants, walnuts, vinegar, salt and vanilla extract; mix vigorously.
- Place circles of unbaked pie pastry into cornmeal-sprinkled muffin pans or silicone muffin cups. Paper cups work in a pinch as well.
- Fill the shells 3/4 full and bake until the pastry is lightly browned, approximately 20 minutes. For a runnier tart reduce baking time to 15-17 minutes.
Nutrition Facts : Calories 616.2, Fat 27.4, SaturatedFat 8.4, Cholesterol 68.1, Sodium 339.8, Carbohydrate 90.7, Fiber 2.5, Sugar 57.3, Protein 6.4
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