Tarts.
And congestion. And Christmas lights. Those three things were the theme of the day yesterday. (I’m feeling a bit better this morning, by the way.)
Side note: Why is it that I can’t go two Christmases in a row with all the lights on the strings actually working? I bought lights last year that would keep shining even if one or two stopped working and that’s good, but nonetheless, they look uneven. I’ll probably replace them this week.
Anyway, I ran to the store to buy Karo Syrup and some regular corn syrup because I wasn’t sure which one I’d use. I had only made my grandmother’s recipe once but Karo Syrup kept coming back to me as something that was on that recipe card. I’ve spent the last several days researching anything and everything butter tarts and I finally found a recipe that uses corn syrup. I pulled my leftover half of the pie dough out of the refrigerator, rolled it out, and started cutting out 4″ rounds with a cafe latte mug I have on hand because I don’t have a cookie cutter in that size. And then I made the filling using the karo syrup. After they were done, I let them cool for quite a long time and then…
Danged if I didn’t make a tart just like my Grandma’s! I was so happy! I immediately texted a photo of the tart to Don, who is now looking forward not only to coming home today, but to eating one or two tarts.
Much was said on the internet about Canadians being divided about whether they liked their butter tart filling firm or slightly runny. Gram’s were slightly runny and that’s what I prefer, so it’s all in the length of time you cook them.
Okay. I’ve pieced together a recipe and credit goes to LittleSweetBaker for the crust and Genius Kitchen for the filling. You can, of course, use any pie crust recipe.
Butter Tarts a là My Grandmother
Pastry
3 cups all-purpose flour, more for dusting
½ tsp baking powder
½ tsp salt
¼ cup lard (I used vegetable shortening – lard is made from pig fat)
¼ cup unsalted butter
1 large egg
1 tsp white vinegar
about 1 cup of cold water
Filling
½ cup raisins
¼ cup soft butter
¼ cup packed brown sugar
1 pinch of salt
½ cup corn syrup (I used Karo Syrup)
1 egg, lightly beaten
½ teaspoon of vanilla
Instructions for pastry:
In a large bowl, toss together the flour, baking powder and salt. Cut in the lard (shortening) 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. Gather into a ball and divide into two equal portions. Tightly saran wrap both portions, place one in freezer for later use. Place the other in the refrigerator and chill for one hour.
Roll out the dough on a lightly floured surface to about 1/8″ thick. Cut out pastry circles using a 4″ pastry cutter and fit into your muffin cups. Place back into the refrigerator until ready to fill.
Instructions for filling:
Place raisins in a small bowl and cover with hot tap water. Let stand on the counter for 30 minutes.
In large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
Add egg and vanilla and mix well.
Drain raisins.
Retrieve tart shells and divided raisins equally into all shells; then divide butter mixture into all tarts.
Bake at 400 degrees for 15-20 minutes; filling will be lightly browned but still bubbling.
If you like runny, gooey filling bake them for less than 20 minutes. I baked them for 15 minutes. If you like a firm filling, bake them for the full 20 minutes.
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A few notes: This recipe specifies raisins, but I know some prefer pecans or walnuts. That’s up to you. Raisins, or currants, are what my grandmother used. (That reminds me, she also made something called Currant Cakes which were my absolute favorite. I, of course, no longer have that recipe, either! Time for another search.)
The recipe calls for dividing the dough into two sections and freezing one. I didn’t have enough dough for 12 muffin cups when I did that. So next time, I will keep all the dough on hand, use what I need and freeze what remains. Gram’s always had a thickish crust, but I found myself having to roll them into an even thinner crust because I’d divided the dough and only had so much on hand.
Be careful how much butter filling you pour into each tart. I poured a bit too much, probably because I had less tarts to fill, and it ran over in some cases. I’d say to go for about half full.
There you go. Enjoy! I know I am. (They’re very rich, by the way.)
Happy Sunday.
These resemble Pecan Tassies. The crust is a soft, cream cheese crust for the Tassies. You don’t even roll out the dough, just refrigerate it and then make 1″ balls, which are pressed into a mini muffin pan. They are delicious, no matter which crust they have!
Glad Don will be home today. Do you think he misses Stella? 😊
Have a lovely day!
Our local tea room makes pecan tassies. They’re quite good. But I love butter tarts even more! But, since they’re larger in size, they are richer in taste.
I know that Don misses Stella!
Looks good. When you say you used Karo Syrup, do you mean the dark syrup? Karo makes both light and dark corn syrup.
The dark. But you can use whatever you want.
Claudia, This recipe reminds me of pecan pie. If I make Butter Tarts, they will all be for me since my family doesn’t like the corn syrup/brown sugar fillings. Glad you were able to recreate a memory!
And why not all for you?? Go for it!
You’ve given me an idea for that leftover disk of pecan pie crust in the freezer, from Thanksgiving, thank you very much! Glad you were able to replicate your Gram’s recipe.
You’re welcome!
The recipe sounds wonderful…is it similar to a pecan pie without the pecans? It looks like it would be similar. Some of the best recipes are those cobbled together from different sources. Glad you were able to recreate a memory! ;)
I don’t know – I’m not a big pecan pie lover – I never order it. Thanks, Donnamae!
You were a determined lady to make them happen!! They look just beautiful. Bet Don can’t wait to get home. Those Christmas lights on the porch will beckon him home. I think, if I remember correctly, that tonight is supposed to be a Super Moon, too. Brightest a moon can be…..
Hope your day goes by quickly so you and Don can enjoy a Butter Tart together in the kitchen, and in the presence of Stella, who helped you make them so pretty!!
It was awfully bright last night!
Stella is a winner. She was made to bake.
Yes, we’re planning a trek in a couple of hours for a destination (not too far) with the best sighting of the super moon, heading out away from here for a sunset picnic and then the moonrise. We went out last night to look at holiday lights around town – can’t believe how many people were already decorated (houses) by Dec 2 (50% of our neighborhood of about 50 homes is already lit up for the holidays and, wow, some people have gone to SO much work with lights & displays; it’s so cheery, festive…and, I dunno, hopeful; optimistic) – and the moon even last night was indeed pretty darned big although a bit shrouded in cloud cover, but tonight I think it’ll be clear like a headlight because we’ve got a significant wind event coming in which is clearing us of mucky skies for at least the next four days.
Anyway, wish we had a Canadian butter tart (never heard of them) to go with the other picnic basket goodies! We’d have to split one; they look SO rich and, yes, akin to pecan pie yet not (probably equally rich, pecan pie not unlike a candy bar, to me…as you, I’m not a fan of pecan pie; if I eat pie, it’s gotta be a fruit one). But your homemade tarts must be SO delicious with that crust. Have enjoyed the whole discussion/comments and lesson for a butter tart! Another thing new I’ve learned here on the blog.
Can’t imagine how much Don must be looking forward to getting home after a good long while; what a wonderful December for you both, and lots to look forward to in the new year ahead. In the meantime, with you both having been on the go-go-go, time to snuggle in, enjoy your wonderful cottage and each other. So happy for you, Claudia.
They are very rich, but awfully good! Don’s home. We’re snuggled in.
I didn’t know butter tarts were Canadian but most Canadians like em however you want to bake them. Some even put raisins in them. We also have nanaimo bars, another Canadian invention that started just about an hour drive from my house. I have never made butter tarts though, you’ve inspired me :)
Of course they put raisins in them – my grandmother was Canadian and she put raisins in them! Not pecans or nuts. Raisins.
You should make some!
This Canadian will proclaim that a butter tart is not done well if it isn’t just a bit runny! And my family concurs so there you have it! Yours look amazing and had me just a tad envious that we won’t be making ours until later this week. Can’t wait. I’m sure Don will love yours!! X Chy
It’s all about biting into it and tasting a gooey center, isn’t it? I know Don (Mr. Sweet Tooth) will love them!
These sound wonderful Claudia. Thanks for sharing!
You’re very welcome!
Thanks for sharing the butter tart data, Claudia. You know what you’re doing – they look & sound delicious. With all due respect to the culinary genius that is France, I honestly think that no one does baked goodies quite like the Anglos – English, Scottish, Irish etc. I’m a mad fiend for shortbread myself – probably due to the Scotch-Irish blood on my Dad’s side. My great-grandmother [born in Ireland], my great aunt & my grandmother on that side of the family were phenomenal bakers. My mother used to always tell me what a great cook & baker my great Aunt Gwen was. Her orange cake recipe is in my card box right now. Mouth is watering – may have to make one this week. One of those cakes that can be eaten without any frosting or topping – not even ice cream or whipped cream. It’s that good. Soda bread & shortbread too. So basic, so good. I think I might be getting what you’ve had – must be something going around. Feeling blah, a little achy & warm. I’m drinking a lot & popping vitamin C with rose hips. Will nap soon too I think. Safe travels to Mr Don – I’m sure Stella is ready to fire up the teakettle for him when he gets home, to go with his tarts! Peace. ☕️
#Resist
I agree. My blood on my mom’s side is English, Scottish and Irish as well. Love shortbread. My grandma was a great baker – as was my mom. I hope Grandma is smiling down on me right now as I eat one of her tarts!
Feel better, Janet! I’m better today, still congested a bit and coughy but much better overall. So I’m hoping whatever you’re dealing with is soon gone.
Wow, hope you both start feeling better soon; there are A LOT of people out there sick just like you right now. My husband works where there are literally thousands of people every day and I’m trying to get him to use hand sanitizer whenever he can; it’s just basically alcohol and I had a doctor swear on its efficacy. The hand-to-mouth thing, other than somebody sneezing into your ‘air’, is one of the worst offenders. I’ll go sign for drugs at the pharmacy and realize that 40 people before me, coughing and sneezing, have used that same pen at the counter (you know, the pen for the chip reader). I think I’ve become a germaphobe because I’m just so self-protective; he gets a cold (hubby) and is over it in 10 days but it can remain with me for 3 months.
Yes, shortbread; I cannot get past a Christmas without it. True Scot shortbread, in a round and scored, has a taste all its own (buttery and, for us, the taste of wheat flour). My 100% Scottish great-aunt knew how to make it (she made her last batch on her last Christmas when she was age 97, bless her; omg, how much I miss her!). We all have our special holiday traditions from our families, don’t we. It’s what makes this time of year so poignant and enjoyable!
My supervisor, years ago when I was working in an office job, was Miss Cooper. She was elderly then and she was Scots. She made her fabulous shortbread for us every Christmas and I treasure that memory.
Claudia I am so happy you got the recipe right! Your excitement is contagious! I’ve got the tree up and most of the ornaments on it. Taking my time and thinking about the memories they evoke. Charlie’s ornament brought a few tears but also joy for the many years he slept under my tree. My Mom is still sick so I’m staying close to home right now. Hugs!
I feel the same way when I see Winston, Riley and Scout’s ornaments. I’m sorry to hear your mom is sick. I hope she feels much better very soon. xo
Those butter tarts sound delicious. Hope you are feeling better.
Marilyn
They are and I am!
You did it – you found the right combination – sounds like a great butter tart – enjoy!
I am! Thank you, Susan.
For some reason I keep thinking that I have had these tarts before…maybe one of several trips I made to Canada when I was younger…and they had raisins in them too!…I hope that Don is home by now and enjoying some of those delicious tarts!
He is and he has!
Currant cake recipe will be sent to your email.