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

FAQs

Why are my buttertarts so runny? ›

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.

Purists say true butter tarts should not contain raisins or nuts. For Currie and March of Wasaga Beach, Ont., they have to have raisins. Some like runny fillings, some firm. Some like thick pastry shells while others like thin so the filling stars.

Pecan tarts are similar to butter tarts except they have pecans instead of raisins. But really, a quick whiz through the Internet's vast recipe files will show that butter tarts have everything from raisins to coconut to walnuts.

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.

-- 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.

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. They bear some resemblance to the American pecan pie and British treacle tart, but their uniquely rich flavor sets them apart.

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.

The History Of The Butter Tart

' Butter tarts were common in Canadian pioneer cooking. The earliest published recipe for a butter tart is from Barrie, Ontario dating back to 1900 in the Women's Auxiliary of the Royal Victoria Hospital Cookbook. Another early published recipe was found in a 1915 pie cookbook.

Sucrose naturally wants to crystalize, which is how granulated sugar is made from simple sugars like fructose and glucose. To reduce the amount of crystallization in the butter tart filling when baking, try adding some acidity (i.e. lemon juice or 1 spoon of corn syrup).

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

What is a interesting fact about butter tarts? ›

Like many legendary dishes, the butter tart's origins are fuzzy. It's believed that filles à marier (“marriageable girls”) created a crude version in the 1600s. These newly arrived Québécois brides filled their French tarts with New World ingredients: maple sugar, freshly churned butter and dried fruit such as raisins.

According to the Canadian Encyclopedia, butter tarts are a result of the filles du roi, or the King's Daughters, who were young French women sent to Quebec in the 17th century.

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.

What is Poutine? Poutine is Canada's national dish, which usually consists of french fries topped with cheese curds and hot gravy.

There are two main reasons a caramel tart can be runny. First, if the caramel wasn't cooked to the proper temperature, it won't set properly. Make sure you use a candy thermometer to monitor it while it's cooking. Also, if you leave it at room temperature, the filling can soften, so keep your tart refrigerated.

If you use room temperature or melted butter, the crust will become soft. However, that would not help if you want to make tarts. All baking courses in Chennai suggest cutting the butter into small cubes and chilling it. Only after it is cold, should you add that in the flour.

Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

Can you put butter on a Pop-Tart®? Yes! Our fans love to put butter on their Pop-Tarts®, which many say creates a whole new level of mouthwatering flavor.