Best 6 Canadian Butter Tarts Of Grandma Browns By Freda Recipes
Your grandmother's recipe for Canadian butter tarts, often referred to as "Grandma Brown's Canadian Butter Tarts by Freda," is a timeless classic that has been passed down through generations. With its delectable filling of butter, sugar, eggs, and raisins encased in a flaky, tender pastry shell, this sweet treat holds a special place in the hearts of Canadians and dessert enthusiasts alike. Whether you're a seasoned baker or just starting to explore the world of pastries, this guide will equip you with all the knowledge and tips you need to create the perfect batch of Canadian butter tarts that will leave you and your loved ones savoring every bite.
Let's cook with our recipes!
CANADIAN BUTTER TARTS
My Grandmother Maude's Famous Heritage Canadian Butter Tarts Recipe from 1869 is true to the traditional version using dried currants instead of raisins.
Provided by Valerie Lugonja via Maude Morrical
Categories Dessert
Time 57m
Number Of Ingredients 8
Steps:
- Ingredients and Instructions for Tenderflake Pie Pastry with my notes and variations is here.
- Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly
- Stir in currants
- Preheat oven to 350°F
- Roll pastry and cut with fluted cookie cutter
- Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing)
- Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes
- Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking
- Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers
- Freezes beautifully up to 3 months
APPLE BUTTER
Looking for a classic homemade condiment? Enjoy this slow cooked apple butter made with apple and spices.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 2h30m
Yield 64
Number Of Ingredients 8
Steps:
- Mix all ingredients in 5- to 6-quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
- Mash apples with potato masher or large fork.
- Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
- Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.
Nutrition Facts : Calories 30, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
GRANDMA'S FRENCH CANADIAN BUTTER TARTS
I remember as a little girl visiting Grandma in northern Ontario and always wondering what kind of treats she would have ready for us. These old fashion butter tarts were always our favorite. She told me when she was young, white sugar was sometimes scarce, and so her mother always used maple syrup as a sweetener in baking. The taste is absolutely decadent.
Provided by JudithP
Categories Tarts
Time 1h45m
Yield 24 tarts
Number Of Ingredients 8
Steps:
- Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
- 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, maple syrup, and cinnamon. 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 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
- 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 120, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 50, Carbohydrate 20.7, Fiber 0.4, Sugar 17.8, Protein 0.8
CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Allrecipes Member
Categories Butter Tarts
Yield 12
Number Of Ingredients 12
Steps:
- Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
- Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
- Preheat oven to 350 degrees F (175 degrees C)
- Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
- Fill the bottom of each tart shell with about 10 raisins each.
- Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
- Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Allrecipes Member
Categories Butter Tarts
Yield 12
Number Of Ingredients 12
Steps:
- Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
- Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
- Preheat oven to 350 degrees F (175 degrees C)
- Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
- Fill the bottom of each tart shell with about 10 raisins each.
- Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
- Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
CANADIAN BUTTER TARTS
Some claim butter tarts to be the only true Canadian dish, although others imply that they have a Scottish heritage. Although these tarts are as rich and gooey as they should be, they're a little less sweet than most.
Provided by Olha7397
Categories Tarts
Time 50m
Yield 30 tarts
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- To prepare the pastry, combine the flour, brown sugar, baking powder and salt.
- Add half the lard to the flour mixture. Using a pastry cutter or 2 knives, blend in until the pastry has the consistency of cornmeal. Add the remaining lard and blend until the pastry is the consistency of coarse breadcrumbs. Do not overwork the pastry.
- Mix the egg with the vinegar in a 1 cup measuring cup. Fill the cup with ice cold water. Drizzle the mixture (egg, vinegar and ice water) over the flour mixture and stir lightly until the dough is evenly moistened.
- To prepare the filling, combine the brown sugar, butter, vanilla and eggs.
- Soak the breadcrumbs in the cream and add to the sugar mixture.
- Roll out the pastry and line the tart pans. Place a few raisins in each tart.
- Fill each tart 3/4 full with the filling. Bake for 20 minutes. Makes 30 tarts.
- Recipe from Dew Drop Inn, Virgil, Ontario.
Nutrition Facts : Calories 402.4, Fat 23.3, SaturatedFat 11.1, Cholesterol 66.3, Sodium 126.5, Carbohydrate 45.2, Fiber 0.9, Sugar 26.1, Protein 3.7
Tips:
- Use real butter: This is a key ingredient in butter tarts, and it gives them their rich, buttery flavor. Don't substitute margarine or shortening.
- Don't overmix the dough: Overmixing will make the dough tough. Mix it just until it comes together.
- Use a fork to prick the bottom of the pastry shells: This will help to prevent them from bubbling up in the oven.
- Fill the pastry shells generously with the butter tart filling: Don't be afraid to heap it on! The tarts will still be delicious even if the filling spills over a bit.
- Bake the butter tarts until the filling is set and the pastry shells are golden brown: Keep an eye on them so that they don't overcook.
Conclusion:
Butter tarts are a delicious and classic Canadian dessert. They are perfect for any occasion, from potlucks to holiday gatherings. With their sweet, gooey filling and flaky pastry shells, butter tarts are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give butter tarts a try. You won't be disappointed!
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