Best 3 Best Buttertarts Recipes

Indulge in the delectable world of buttery, flaky pastries filled with a sweet, gooey center—the beloved buttertart! This delightful Canadian dessert has captured the hearts of many with its irresistible combination of flavors and textures. Whether you prefer a classic recipe passed down through generations or a modern twist with unique ingredients, embark on a culinary journey to discover the best buttertart recipe that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

AWARD-WINNING BUTTER TARTS

Award-Winning Butter Tarts image

Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.

Provided by Lennie

Categories Pie

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

pie pastry (enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla

Steps:

Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
In a 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 divide raisins equally into all shells; then divide butter mixture into all tarts.
Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Nutrition Facts : Calories 84.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 41.1, Carbohydrate 14.4, Fiber 0.2, Sugar 8.6, Protein 0.6

BUTTER TARTS

Butter Tarts image

Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.

Provided by Barbara

Categories Desserts Cookies International Cookie Recipes American Cookie Recipes

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

Steps:

Preheat oven to 325 degrees F (170 degrees C).
Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g

BEST BUTTERTARTS

Best Buttertarts image

For best results, use Recipe #492195 and jumbo muffin tins. You don't want to skimp on this goodness!

Provided by YummySmellsca

Categories Tarts

Time 3h26m

Yield 18 tarts, 18 serving(s)

Number Of Ingredients 12

Ingredients

30 inches pies worth prepared pastry dough, like Century-Old Nuns Pastry Dough
12 ounces butter, melted
3 cups dark brown sugar, packed
2 cups golden syrup
1 cup amber honey
5 eggs
2 egg yolks
3 tablespoons vanilla
1 1/2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons lemon rind
1/4 teaspoon nutmeg

Steps:

Preheat oven to 375°F and grease 2 jumbo muffin pans.
Roll out half the pastry dough at a time to 1/4" thick and cut out 18-22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender.
Press the dough into the tins, saving the remaining circles for the second batch of baking.
Place in the fridge while preparing the filling.
In a large bowl, beat the melted butter and sugar for 2 minutes.
Add the remaining ingredients and mix until just combined.
Spoon into the pastry shells, filling half- to three-quarters full.
Bake for 26 minutes.
Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
Repeat with the remaining pastry and filling.

Tips:

Use real maple syrup for the best flavor.
Don't overcook the filling or it will become grainy.
Let the butter tarts cool completely before serving so that the filling has time to set.
Store butter tarts in an airtight container in the refrigerator for up to 3 days.
You can also freeze butter tarts for up to 2 months. To freeze, place the tarts in a single layer in a freezer-safe container. When you're ready to serve, thaw the tarts overnight in the refrigerator or at room temperature for several hours.

Conclusion:

Butter tarts are a classic Canadian dessert that is enjoyed by people of all ages. They are easy to make and can be customized to your own taste. Whether you like your butter tarts with a gooey filling or a flaky crust, there is a recipe out there for you. So next time you're looking for a sweet treat, give butter tarts a try. You won't be disappointed!