Old Fashioned Butter Tarts (2024)

FAQs

Why are my butter tarts so runny? ›

If your tarts come out too liquidy, Carolyn Rooke of Algonquin Gourmet Butter Tarts in Maynooth, Ont., suggests baking them two to three minutes longer (but watch carefully).

These buttery mini pies, typically baked in a muffin tin, have a flaky crust filled with a gooey mixture of butter, sugar, syrup, egg, and sometimes raisins or nuts. They bear some resemblance to the American pecan pie and British treacle tart, but their uniquely rich flavor sets them apart.

Longing for butter tarts after moving to the United States from Toronto, Asher Weiss adapted his great-grandmother's recipe and is producing them in Brooklyn. They're sold at Smorgasburg and nationwide: Btarts, $5 each, $27 for six at Smorgasburg, $59 for six online (includes shipping), $89 for 12, eatbtarts.com.

The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch. Often raisins, walnuts, or pecans are added to the traditional butter tart, although the acceptability of such additions is a matter of national debate.

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.

Purists say true butter tarts should not contain raisins or nuts. For Currie and March of Wasaga Beach, Ont., they have to have raisins. Some like runny fillings, some firm. Some like thick pastry shells while others like thin so the filling stars.

Get this item with your grocery order. Our Butter Tart mix strikes all the right notes of sticky and buttery sweetness while remaining convenient to prepare. With no artificial flavours or colours, simply add water and butter to the mix, cook and stir on your stove top for 10 minutes.

You could be forgiven if you've never eaten a butter tart. There is no flashy frosting or elaborate lattice to entice you. It's easy to pass by. But Canadians will tell you that these diminutive treats hold an expanse of flavor and textures: flaky pastry, caramelized crust and a bracingly sweet filling.

According to the Canadian Encyclopedia, butter tarts are a result of the filles du roi, or the King's Daughters, who were young French women sent to Quebec in the 17th century.

You see butter tarts are not healthy. Not in the slightest. Not even if you used your imagination. For those of you who aren't Canadian, a butter tart is a white-flour-and butter (or lard!)

What is a interesting fact about butter tarts? ›

Like many legendary dishes, the butter tart's origins are fuzzy. It's believed that filles à marier (“marriageable girls”) created a crude version in the 1600s. These newly arrived Québécois brides filled their French tarts with New World ingredients: maple sugar, freshly churned butter and dried fruit such as raisins.

Butter tarts are indeed a popular Canadian pastery. The phrase butter tart, as used in the song, is also slang for a woman's parts.

PiesTarts – If you've ever thought a tart was pie, you're forgiven because they're incredibly similar. The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

With a gooey, just-set filling made with butter, brown sugar, maple syrup, and eggs, butter tarts are hard not to love. They have comforting notes of caramel and butterscotch and are perfect when you want something small and sweet.

With a history as rich as its' filling, (like us!), butter pie is synonymous with Lancashire. Also known as Friday Pie, it was originally created by Catholics in Preston who did not eat meat on Fridays and chose to substitute their beef with butter.

Scrape the remains of the jar in a saucepan with a little water and mash until smooth. Boil until the mixture reaches 104C, then spoon into the baked tart cases and leave to cool. If your jam was somewhat runny to begin with, the addition of a little liquid pectin, such as Certo, and sugar to taste will help it set.

Too much butter in your baked goods would give them different texture (flat, greasy..).

Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

If you use room temperature or melted butter, the crust will become soft. However, that would not help if you want to make tarts. All baking courses in Chennai suggest cutting the butter into small cubes and chilling it. Only after it is cold, should you add that in the flour.