Canadian Butter Tarts
Helen A.
In Canada, butter tarts are as popular as American apple pie, and there are probably even more possible variations tothe recipe. Some Canadians vote for a gooey liquid center, but this recipe makes butter tarts with a filling that is soft butsets firm.I grew up in Canada, and I got this recipe from a very old cookbook published by the Purity Flour Company in 1945. My mom handed this cookbook down to me when I got married, and I have been using this butter tart recipe ever since. Ihave introduced many American friends and family to them, and they are a special favorite of one of my sons-in-law!
- 1 15 oz package refrigerated pie crust
- 2 eggs
- 2 cups brown sugar
- 2 tablespoons white vinegar
- 1 teaspoon vanilla extract
- ½ cup melted butter
- ¾ cup raisins dried cranberries, or dried cherries
- ½ cup chopped walnuts pecans, almonds or coconut
Preheat oven to 450 degrees F. Spray twelve 3-inch tart tins with cooking spray.
Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, dried fruit and/or nuts if using. Fill tart shells no more than 2/3 full with butter mixture.
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
Remove tarts from oven and cool tart tin on a wire rack for about 15 minutes. Gently lift tarts from tins.
Note: this recipe will make approximately 2 dozen mini tarts (2 inch diameter)
You can try any combination of dried fruit or nuts, use one or the other, or leave them out altogether if you decide
to be a butter tart purist.