FAQs
Butter tarts are a quintessential Canadian dessert—and, oh, how I love them! 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.
Why are butter tarts a Canadian must try? ›
They are a humble treat, made with ordinary ingredients, and spectacularly delicious. “If you look at the ingredients, it's really what you have in your pantry when you have nothing else,” said Liz Driver, the author of “Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949.”
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.
What is a substitute for corn syrup in butter tart? ›
Corn syrup is a sweetener but it also adds moisture and helps keep cookies chewy. It helps them brown nicely too. If you don't mind the distinctive flavors you can substitute honey, agave, maple syrup, or molasses. You can also just add an extra couple of tablespoons of brown sugar.
Are there butter tarts in the USA? ›
Does America have butter tarts? Yes, any decent bakery will typically carry butter tarts, that quintessential Canadian pastry.
Should butter tarts have raisins? ›
The much-debated question when it comes to butter tarts. Some people hate raisins and therefore don't like them in their tarts. Others find raisins too sweet with the sugary filling so prefer using currants for a more tart edge or chopped nuts such as pecans or walnuts.
Why is Canadian butter so expensive? ›
Sylvain Charlebois, director of the lab, said the answer isn't so simple. For one, the price of butter is impacted by the federal Canadian Dairy Commission, which surveys farmers to assess the cost of producing butterfat and skim milk. It then informs provincial boards how much processors should pay.
Who invented butter tarts in Canada? ›
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.
What are the flavors of butter tarts? ›
From classic favourites like traditional butter, pecan, and raisin to unique variations like chocolate hazelnut, salted caramel, and coconut, there's a butter tart for every palate.
Why are my butter tarts gritty? ›
-- 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.
Why do my butter tarts stick to the pan? ›
Holes in the dough will cause the filling to seep under the pastry, causing the tarts to stick to the pan. Toasting Nuts: You don't have to toast nuts when making butter tarts; they toast as the tarts bake in the oven.
Why do my butter tarts crystalize? ›
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).
Is Karo syrup the same as corn syrup? ›
Karo syrup is a popular brand of corn syrup, which is obtained from corn starch that is derived from maize. It is a concentrated solution of several sugars, such as glucose (dextrose), derived from corn starch. Because of various sugars, corn syrup has a naturally mild sweet taste.
Can I use honey instead of corn syrup? ›
Honey has a similar consistency as corn syrup, but it tends to be a bit sweeter. While it does make for a great swap in baked goods, it should not be used for candy making. Use a 1:1 swap for corn syrup, but do keep in mind that honey may impart a distinct flavor when using it as an alternative.
What is butter made of in Canada? ›
Also known as churned butter, this is the traditional butter, which is made by churning pasteurized cream and then salted.
What is tart filling made of? ›
What is the filling in a fruit tart? Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch, and butter.
What is tart base made of? ›
Ingredients for a Tart Shell
Butter – use softened, unsalted butter so you can control the salt. Sugar – granulated sugar adds sweetness to the crust. Salt – use fine sea salt to balance the sweetness. Egg yolk – creates a tender dough.
What does a butter tart taste like? ›
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.