The ultimate (raisins optional) butter tart recipe (2024)

FAQs

Why are my buttertarts so runny? ›

Butter tarts that are runny may be underbaked or may not contain enough egg. Eggs help thicken and stabilize butter tart filling while it bakes, which is why I've included two whole eggs in my recipe to ensure the filling is thick and fully set once baked.

Sucrose naturally wants to crystalize, which is how granulated sugar is made from simple sugars like fructose and glucose. To reduce the amount of crystallization in the butter tart filling when baking, try adding some acidity (i.e. lemon juice or 1 spoon of corn syrup).

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.

Next time you make butter tarts, mix the filling by hand, as overmixing incorporates air into the eggs, which causes the filling to rise and overflow, and then collapse when removed from the oven.

If you use room temperature or melted butter, your tart won't turn firm and crisp. If you want it flaky, cold butter is the trick. You can make the same recipe with room temperature butter and wonder why it turned soggy and soft.

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).

-- To avoid "gritty" butter tarts, caramelize sugar first by blending on the stovetop with butter, syrup and vanilla. Let it cool before adding eggs to the mixture or they'll be scrambled.

The pastry of a tart made by using oil instead of butter will be richer and more flavoursome and will have that home-made taste that is so special, with aromas reminiscent of one's granny's comforting recipes.

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.

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.

What is the difference between a sugar pie and a butter tart? ›

Traditionally, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. pecan pie without the nut topping. The butter tart is different from the sugar pie given the lack of flour in the filling.

First of all, pecan pie is always made with pecans while butter tarts is either made without any additions, or raisins. Although some may get crazy and (gasp!) even add nuts! Secondly, butter tarts tend to have a slightly gooey-er filling since there isn't cornstarch.

Let them cool in the pan. Be sure to loosen the tarts from the pan by running a knife around the tart as soon as they come out of the oven. This ensures that they do not stick to the pan and break when you try to remove them later.

Tip 7: Half-fill the tart with custard

Bake it at a low temperature, checking and rotating it halfway through cooking to ensure it cooks evenly, until it's set but still has a bit of a wobble in the centre. The best way to check this is to nudge the pan gently.

The crumb base is mixed with butter and you should not need extra butter to grease the tart tin. The mixture should be pressed evenly into the base and sides of the tin but don't compact the mixture too much as it can become more difficult to unmould the tart.

There are two main reasons a caramel tart can be runny. First, if the caramel wasn't cooked to the proper temperature, it won't set properly. Make sure you use a candy thermometer to monitor it while it's cooking. Also, if you leave it at room temperature, the filling can soften, so keep your tart refrigerated.

Can you put butter on a Pop-Tart®? Yes! Our fans love to put butter on their Pop-Tarts®, which many say creates a whole new level of mouthwatering flavor.

You can make your own fruit filling by using homemade or store-bought jam and thickening it up a bit by simmering it with some cornstarch mixed with water (about a tablespoon of cornstarch mixed with a teaspoon or so of cold water to make a paste, then stir into ½ to ¾ cup of jam).