Butter Tarts

Prep Time:

Cook Time:

~30 Minutes

40-55 Minutes

Serves:

Level of Difficulty (1-10):

12 Tarts

Level 3

About the Recipe

Christmas just wouldn't be the same without homemade butter tarts. They are wonderfully quick and easy to make. You can make them with nuts or raisins, with or without corn syrup, the choice is yours. Let yourself go, have fun and experiment with variations.

Ingredients

One batch of pie crust, or less. This recipe is for 12 tarts but the full pie crust recipe makes enough dough for about 36 tarts. However, you do not have to make a full batch of crust.

½ cup brown sugar, packed
½ cup of corn syrup
2 eggs
1 tablespoon of vanilla extract
2 tablespoons of butter, melted
½ cup raisins or chopped walnuts
½ teaspoon of all-purpose flour

Preparation

Options

There are 2 ways you can make the filling:

1> Using ½ cup of brown sugar and ½ cup corn syrup.

2> Using 1 cup of brown sugar only.

They are delicious either way.

Filling

In a mixing bowl, beat 2 eggs with:
- ½ cup brown sugar, packed
- ½ cup of corn syrup
- ½ teaspoon of all-purpose flour
- 1 tablespoon of vanilla extract
- 2 tablespoons of melted butter
Wisk until the ingredients are well blended.

Preparation & Baking

Preheat the oven to 350˚ F (176˚ C)
Roll your pie crust out to about ¼ inch thick.
Using a 10 cm (4 inch) cookie cutter, cut out 12 dough circles.

Roll out crust and cut out circles using a 4 inch cookie cutter. — Roll out crust and cut out circles using a 4" cookie cutter.

Press the dough circles into a standard 12 cup muffin pan. The dough is very malleable so you can work it until you have pressed it evenly around the edges and on the bottom.

Evenly distribute the raisins/walnuts directly into the tart shells.

Spoon 2 to 2 ½ tablespoons of the filling into each tart.

Bake for 40-55 minutes, or until the crust has a nice light brown hue to it.
The more you put in the oven, the longer it takes. If you make just a dozen, they will be done in 40-45 minutes. When I make a triple batch, I noticed that it takes a bit longer, about 55 minutes.
Let the tarts cool for 4-5 minutes before removing them from the pan.

Note: During the cooking process, the tart filling will puff up considerably but will go back to normal after the tarts have cooled.

These butter tarts can be frozen and still be great.