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.

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.

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.

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.

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

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.

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.

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.

What is a galette vs tart? ›

A tart is fancy. And a galette splits the difference, but is easier than either one. The defining factor of a galette (which can also be called a crostata if you've got Italian inclinations) is that it's a free-form pastry, baked without the stability of a pie pan or tart ring.

Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts. It's part of what makes these pumpkin whoopie pies so delectable.

-- 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.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

If you try to unmould butter tarts when they are warm, or worse, straight out of the oven, you will likely break them. Don't hurry the cooling process. Just walk away, let them cool, and then you can start to unmould.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

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.

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.

Ensure that the tart shells are thin enough so that shells can hold more egg custard filling. Blind bake your tart shells first so that they won't turn soggy when you bake them with the egg custard.