The Best Butter Tart, eh! Homemade butter tarts, including recipe
A great treat and dessert.
For B.T. Evilpants!
Let's Celebrate Canada Day July 1 With A Uniquely Canadian Treat!
Only available in Canada--Pity--you say!
Not a myth, all the Canadian border towns are being flooded yearly (not just in the summer season either) by our favorite neighbors from the south. (US citizens) They are searching for these scrumptious uniquely Canadian small-to-die-for-melt-in-your-mouth-one-is-never-enough-finger-lickin-tarts.
Many variations exist none better then the following recipe perfected by yours truly many years ago. It has become a tradition at our house to have a large batch of them around for our Canada Day celebration.
* * * * * * * * * YUM * * * * * * * * * *
* * * * * *Ingredients* * * * * * *
- 2cups/500ml all-purpose flour (add a little extra flour if dough feels too sticky)
- 11/2cups/375g unsalted butter
- 1/2tbsp/10ml ice water(make sure water is ICY cold just so dough will be easier to handle, especially in warm humid weather)
- 1tsp/5ml white vinegar
- 1/2tsp/2ml salt
- 3cups/750ml golden corn syrup
- 8tbsps/120ml light brown sugar
- 2tbsps/30ml real maple syrup or 1tsp maple extract
- 1cup/250g sultana raisins
- 11/4cups/300g walnut chunks
- 1/2cup/125g unsalted butter
* * * * * *Methodology* * * * * *
Pam spray two 24-hole mini muffin tins.
Spread nuts on a cookie sheet and bake for 2-3 minutes or until just golden. Remove from oven and set aside to cool.
Soak raisins in hot water and set aside.
Sift flour into large bowl. Add salt and using pastry cutter combine with butter until 'riced'. Add vinegar and ice water.
Turn onto lightly floured table and work until together (don't over work dough, it should be flaky) divide dough into 4 balls.(keep them covered so they don't dry out and in the fridge)
Roll out on a lightly floured surface to about 1/4"/5mm thickness(the thinner the daintier the tarts)
Using a fluted 2"/5cm cutter cut out rounds. Gently lift them with a spatula or knife and line each muffin hole. (the dough is easier to handle if its really cold)
Preheat oven to 350F/180C/gas4.
Divide the nuts amongst the tarts evenly & set aside.
Combine all the filling ingredients, mix together at low speed for two minutes, add drained raisins and gently pour over nuts.
Bake for 15 minutes, or until golden.
Cool in the tins for 10 minutes then gently lift them onto a wire rack till totally cooled.
(Once a year on July 1. which is Canada day these butter tart are absolutely calorie free)
* * * * * * * Variations * * * * * * * *
* * * * * * * Delicious * * * * * * *
Can also be made as pies in shallow pie dishes. Especially the pecan and cranberry combinations is awesome with a small scoop of vanilla ice cream.
Try them with other combinations, instead of raisins and walnuts use:
shredded unsweetened coconut, really well drained crushed pineapple (mix a tablespoon of flour into pineapple)
shredded unsweetened coconut, dried blueberries
shredded unsweetened coconut, dried elderberries
crushed filberts (hazelnuts), dried red currents
crushed pecans, dried cranberries coarsely chopped in food processor
crushed almonds, dried cherries coarsely chopped in food processor
crushed peanuts, dried apricots coarsely chopped in food processor
Soak and drain all the dried fruit same as raisins.