Real Canadian Butter Tarts
12
People talking
Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over.
- Ready In:
- 28mins
- Serves:
- Units:
Nutrition Information
12
People talking
ingredients
- 1 cup butter, melted
- 3 tablespoons vinegar
- 4 eggs, lightly beaten
- 4 cups brown sugar
- 2 teaspoons vanilla
- 1⁄4 cup currants
directions
- Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
- Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
- Spoon into unbaked tart shells, filling about 2/3 full.
- Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
- Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.
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why are you not using corn syrup in the butter tarts
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my buttertart filling always pushes up out of the shell, then there isn't much in the shell. I have tried higher and lower bake times and temperatures, lowest rack position and middle position. I am about ready to quit and just...shudder, buy them.
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It says first cook is at 200. Is this correct?
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yummmmmmmm this is almost exactly like my nonnie makes it. I love this recipe. You are a true chef. Thanls for the recipe.
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I didn't use your particular ingredients, but I did use your baking method. I was a little sceptical at first, but went ahead anyway. *Beautiful* Every tart was perfect. No spill-overs, and that's a big plus in my book. Only problem......I now have to make double the mixture because I can finally fill the tarts to the top with that buttery goo. Gee.....how will I ever survive :) Thanks so much for sharing your method.
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