These have to be one of the best Butter tart recipes I have made, and I have made many recipes over the years. I used raisins (soaked first in hot water to plump up before adding to shells) Pastry turned out fabulous... whole tart...Deliciousness! I made these this morning for our Christmas Eve Dessert!
At least you had the courtesy to show the measurements. I watched another butter tart recipe and I was pissed off because no measurements were shown. Thanks so much.
Weekend at the Cottage Sure, great eats for all to enjoy. This recipe was my mother’s which she typically made as a pie. Russ’s Buttermilk Pie from Mom Filling: 3 Eggs 2 Cups Sugar 1/4 Cup Flour 1/2 Teaspoon Salt 1/2 Cup Buttermilk 1 stick butter melted 1 Tablespoon Vanilla Pie crust: 1 Cup Flour 1/4 Teaspoon Salt 1/3 Cup Plus 1 Tablespoon of Shortening 3 Tablespoons cold water Cut shortening into Flour with a fork till resembling dried oatmeal then add water. Form into a ball then flatten just a little and wrap in cling wrap, refrigerate for 1hr then roll out. Bake: Oven set to 350 Degrees, bake until knife or toothpick comes out clean roughly 50mins -1hr For mini tarts the time is reduced, try baking for 25-30min adjusts and needed. - [ ]
Hi...did I hear butter 😳 These look delicuous👍 You can’t use regular flour? I don’t recall seeing pastry flour on our grocery store shelves 🤔 Talk to you soon, Dolores 😍
Looks good but I’ll add 1/2 cup corn syrup I love them runny , gooey when I bite into. Raisins mixed in though love em. Going to try tomorrow. My mouth is watering.
Hi Doreen! Thanks for writing in. They aren't tart shells... you make the dough, place in tins, add the filling, then bake... don't try to pre-bake the pastry - it's not like that.
Hi Randy - thanks for watching and writing in! I've never tried it with puff... but worry the pastry would expand too much, and push the filling out? Let us know if you do the experiment!!!
Hi Jeanne - SORRY! INGREDIENTS For the tart pastry: 2¼ cups cake and pastry flour ½ teaspoon kosher salt 1 tablespoon golden yellow sugar ½ cup butter, cold ½ cup vegetable shortening, cold 1 egg, room temperature 1 tablespoon white vinegar 6-8 tablespoons cold water extra flour for rolling the pastry For the filling: ¾ cup dark brown sugar ¼ cup corn syrup ¼ cup butter, melted 2 eggs, room temperature 1 teaspoon pure vanilla extract ¼ teaspoon kosher salt Optional: ½ cup dried currants ½ cup pecans, chopped DIRECTIONS Prepare the butter tart pastry: In a medium-sized stainless steel bowl, whisk together flour, sugar and salt. Cube the butter and shortening and drop into the flour mixture. Toss lightly. Rub the butter and shortening into the mixture until it forms small pea-sized crumbs. Whisk egg and vinegar together in measuring cup. Add cold water until mix measures ½ cup and whisk again. Sprinkle 6 tablespoons of liquid onto the flour mixture and combine using a fork, forming larger clumps. Work dough briefly and gently by hand until it forms a ball. If the dough feels dry and fails to hold together, add a bit more liquid, one tablespoon at a time. Transfer onto a sheet of plastic wrap, seal and refrigerate for at least one hour before use. Prepare the filling: Melt the butter. Place the sugar and corn syrup into a bowl and add the butter. Stir these ingredients together. Add the remaining ingredients and mix together using a hand mixer on low speed until all of the sugar dissolves. Transfer the filling mixture to a measuring cup until use. Create the shells: On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut out 4½-inch circles using a cookie cutter, glass, cup or bowl. Transfer the rounds of dough to a large, 12-cup muffin pan, pushing them down into each well. Gather the remaining dough, roll it out and repeat until it has all been used. Transfer muffin pan to refrigerator and chill for 30 minutes. Prepare the butter tarts: Preheat the oven to 425°F. If preparing the butter tarts with currants and/or nuts, add 1 teaspoon of each into the centre of each pastry-lined cup. Pour tart filling into each cup, ½ full if plain, ¾ full if made with add-ins. Transfer to oven and bake for 12 to 15 minutes or until pastry is golden and centres no longer jiggle and seem firm. Cool tarts in pan for about 15 minutes before removing. Enjoy!
I have been scouring the internet for a FIRM butter tart recipe... but you never showed a picture or video of the butter tart inside (like cut in half or bitten into)! I have tried a recipe in the past that promise a firm tart, but it failed. Anyone reading the comments try this recipe? Was it indeed firm?
Hi Sarah! Wanna meet halfway? I'm worried you're gonna make 'em and they might not be firm enough... but... we do have a recipe for BUTTER TART SQUARES, that for sure are fab! Thanks for writing in, NIK! weekendatthecottage.com/butter-tart-squares/
@@Weekendatthecottage I'm wondering if the firmness also has to do with cooking time. Some recipes don't show corn syrup, and I was thinking it was the corn syrup that makes it runny, but yours does have corn syrup, but maybe half the amount of others. But for my endeavors, it's gotta be butter tarts. I have a good gluten free pie crust recipe that I'm going to use with it. 😁
Fingers crossed you LOVE them as we do! Hurray! Also... if you'd like to share the GF crust recipe, we'll send it through the test kitchen - Thanks! nik@weekendatthecottage.com
You have a very nice personality…. I can feel it coming through the introweb!! Keep it up, you made my day and I haven’t even made the tarts yet!
Thanks Jemstar! The tarts are fab... hope you enjoy! Big hug from cottage country!
Thanks cottage guy! I’m making your butter tarts today, can’t wait. Greetings from Victoria, BC🎉
Thanks, Shawn! I also have them on the go here... the photos need an update... stay tuned!!!
Yum. That is all. YUM
You saying YUM, Bev?! Hurray! Thanks for watching...
These have to be one of the best Butter tart recipes I have made, and I have made many recipes over the years. I used raisins (soaked first in hot water to plump up before adding to shells) Pastry turned out fabulous... whole tart...Deliciousness! I made these this morning for our Christmas Eve Dessert!
This makes me VERY happy. LOVE the raisin plumping, brilliant! Best regards to you and your family - Merry Christmas!!!
At least you had the courtesy to show the measurements. I watched another butter tart recipe and I was pissed off because no measurements were shown. Thanks so much.
Thanks Alexsandra... full recipe is on our website too!!!
Thank you for the step by step instructions and recipe!
Thanks, Mariel! Hope you enjoy this popular sweet treat!
Hey Nick! Glad to find you and your recipes!
Thanks, Agnes... welcome aboard!
This is exactly how butter tarts are made.
We're going to re-shoot the story - worried the pics don't do this absolutely favourite treat, justice! Thanks for watching, CC!
So so so good 😀👌👍
Thank you 😋 Gloria! Always a big hit around here!!!
Looks yummy! I’ll give these a try, they seem somewhat familiar to my Buttermilk Drops that I made for NYE. Much success 🤗
Thanks, Russell - Is your Buttermilk Drops recipe something you'd like to share (HINT!)? Yay!
Weekend at the Cottage Sure, great eats for all to enjoy. This recipe was my mother’s which she typically made as a pie.
Russ’s Buttermilk Pie from Mom
Filling:
3 Eggs
2 Cups Sugar
1/4 Cup Flour
1/2 Teaspoon Salt
1/2 Cup Buttermilk
1 stick butter melted
1 Tablespoon Vanilla
Pie crust:
1 Cup Flour
1/4 Teaspoon Salt
1/3 Cup Plus 1 Tablespoon of Shortening
3 Tablespoons cold water
Cut shortening into Flour with a fork till resembling dried oatmeal then add water.
Form into a ball then flatten just a little and wrap in cling wrap, refrigerate for 1hr then roll out.
Bake:
Oven set to 350 Degrees, bake until knife or toothpick comes out clean roughly 50mins -1hr
For mini tarts the time is reduced, try baking for 25-30min adjusts and needed.
- [ ]
Serious Yum!
Seriously... yum, yum, YUM!!!!
Love this pastry, family favorite except that I add a half tsp of baking powder
YES! It's the trick to ma fab butter tart for sure. Thanks for watching!
Hi...did I hear butter 😳 These look delicuous👍 You can’t use regular flour? I don’t recall seeing pastry flour on our grocery store shelves 🤔 Talk to you soon, Dolores 😍
I guess you can if you can't find pastry flour in the market. I'm surprised though... must be there somewhere?
Look for "cake flour," often sold by the pound (or so) in a box.
@@Weekendatthecottage we didnt have pastry flour in the old days.. only all-purpose.
What if I dont have cake flour/pastry flour? All purpose would not work??
Hi Caitlin! Thanks for writing in. For sure it'll work. The pastry flour is supposed to make a lighter crust, but both will work.
Looks good but I’ll add 1/2 cup corn syrup I love them runny , gooey when I bite into. Raisins mixed in though love em. Going to try tomorrow. My mouth is watering.
Hurray! Thanks for trying the recipe, DGarnett! Here's to runny tarts!!!
I tried this recipe, after cooking the tart shell falls apart like sand. What am i doing wrong?
Hi Doreen! Thanks for writing in. They aren't tart shells... you make the dough, place in tins, add the filling, then bake... don't try to pre-bake the pastry - it's not like that.
Can you use puffed pastry?
Hi Randy - thanks for watching and writing in! I've never tried it with puff... but worry the pastry would expand too much, and push the filling out? Let us know if you do the experiment!!!
I just made your recepy waiting for them to cool down then will give you an update :)
UPDATE I tasted the final result and all i can say is OMG These are DELICIOUS!! Thank you so much for sharing this butter tart recepy :)
Thanks for trying the recipe Juliette!
This makes us VERY happy - butter tarts for everyone!!!!!
Instead of corn syrup can I add maple syrup?
Hi Marie... thanks for writing in. Maple syrup is less dense than corn syrup... so the tarts will be way runnier. Give it a try... let us know!!!
@@Weekendatthecottage thank you
I wish the recipe was in the description box! Or at least a link to the recipe!
Hi Jeanne - SORRY! INGREDIENTS
For the tart pastry:
2¼ cups cake and pastry flour
½ teaspoon kosher salt
1 tablespoon golden yellow sugar
½ cup butter, cold
½ cup vegetable shortening, cold
1 egg, room temperature
1 tablespoon white vinegar
6-8 tablespoons cold water
extra flour for rolling the pastry
For the filling:
¾ cup dark brown sugar
¼ cup corn syrup
¼ cup butter, melted
2 eggs, room temperature
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
Optional:
½ cup dried currants
½ cup pecans, chopped
DIRECTIONS
Prepare the butter tart pastry: In a medium-sized stainless steel bowl, whisk together flour, sugar and salt. Cube the butter and shortening and drop into the flour mixture. Toss lightly. Rub the butter and shortening into the mixture until it forms small pea-sized crumbs.
Whisk egg and vinegar together in measuring cup. Add cold water until mix measures ½ cup and whisk again. Sprinkle 6 tablespoons of liquid onto the flour mixture and combine using a fork, forming larger clumps. Work dough briefly and gently by hand until it forms a ball. If the dough feels dry and fails to hold together, add a bit more liquid, one tablespoon at a time. Transfer onto a sheet of plastic wrap, seal and refrigerate for at least one hour before use.
Prepare the filling: Melt the butter. Place the sugar and corn syrup into a bowl and add the butter. Stir these ingredients together. Add the remaining ingredients and mix together using a hand mixer on low speed until all of the sugar dissolves. Transfer the filling mixture to a measuring cup until use.
Create the shells: On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut out 4½-inch circles using a cookie cutter, glass, cup or bowl. Transfer the rounds of dough to a large, 12-cup muffin pan, pushing them down into each well. Gather the remaining dough, roll it out and repeat until it has all been used. Transfer muffin pan to refrigerator and chill for 30 minutes.
Prepare the butter tarts: Preheat the oven to 425°F. If preparing the butter tarts with currants and/or nuts, add 1 teaspoon of each into the centre of each pastry-lined cup. Pour tart filling into each cup, ½ full if plain, ¾ full if made with add-ins. Transfer to oven and bake for 12 to 15 minutes or until pastry is golden and centres no longer jiggle and seem firm.
Cool tarts in pan for about 15 minutes before removing. Enjoy!
@@Weekendatthecottage thanks so much for the recipe! It is a dessert I really want to make. I appreciate your reply with the information.💕
Yippee!
I dont see where the printable recipe is?
Sorry... here you go weekendatthecottage.com/old-fashioned-butter-tarts-recipe/
@@Weekendatthecottage awesome...making for the third time today.
I have been scouring the internet for a FIRM butter tart recipe... but you never showed a picture or video of the butter tart inside (like cut in half or bitten into)! I have tried a recipe in the past that promise a firm tart, but it failed. Anyone reading the comments try this recipe? Was it indeed firm?
Hi Sarah! Wanna meet halfway? I'm worried you're gonna make 'em and they might not be firm enough... but... we do have a recipe for BUTTER TART SQUARES, that for sure are fab! Thanks for writing in, NIK! weekendatthecottage.com/butter-tart-squares/
@@Weekendatthecottage I'm wondering if the firmness also has to do with cooking time. Some recipes don't show corn syrup, and I was thinking it was the corn syrup that makes it runny, but yours does have corn syrup, but maybe half the amount of others. But for my endeavors, it's gotta be butter tarts. I have a good gluten free pie crust recipe that I'm going to use with it. 😁
Fingers crossed you LOVE them as we do! Hurray! Also... if you'd like to share the GF crust recipe, we'll send it through the test kitchen - Thanks! nik@weekendatthecottage.com
@@Weekendatthecottage I just made these and it worked! They're firm and there's no runniness in the filling! ♥️ Thank you!
Yay! Pace yourself... mine usually disappear pretty quick! Thanks so much for trusting us...
Slovenian?
Hi Lindy... butter tarts are actually a quintessential Canadian treat... LOL! My background is Serbian, tho - thanks for watching...