butter tarts
These are often called Canadian Butter tarts, and I recall that a lot of my relatives would travel to Niagara Falls, as this was the 'Wild West of the East' in the 1930s. This may have been adopted from one of the excursions that was taken. We also used to call these Brown Betty Sugar Pies- after my Grandma Betty.
prep time
20 Min
cook time
30 Min
method
Bake
yield
12 tarts
Ingredients
- 1/3 cup butter, unsalted
- 1 cup brown sugar, light
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup light cream( half and half)
- 1/2 cup raisins or chopped nuts, optional
- FILLING
How To Make butter tarts
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Step 1cut pie pastry into 4 inch rounds, using a pastry cutter or jar at that same width. ( I have a family recipe for pie dough that can be made ahead of time and stored in fridge, or store bought is also fine.) line an ungreased muffin tin with each pastry round and set aside. Pre-heat oven to 375 degrees. -
Step 2Cream butter with mixer. Add light brown sugar until well mixed.
-
Step 3Add eggs( one at a time between mixing), add vanilla and cream, until well blended.
-
Step 4If you desire raisins or nuts, add them to the bottom of the pastry rounds in your tin. I mix some with both, or just nuts and plain.
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Step 5Add 1/4 of the mixture to each pastry round- the mixture should just about reach the top of the pastry, but not overflow.
-
Step 6Place in oven and cook for 25-30 minutes. the tops should be puffed up and the pastry should be golden brown.
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Step 7Remove from oven and let cool on rake. Your tarts will deflate and form a nice light crust on the top and stay gooey on the inside. Grab Milk and Eat!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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