Whenever I bake, I usually end up making too much for hubby and I to eat, so I bring any extras to my “real” job (the one that pays the bills), where I can always find willing and eager samplers. The last few times I’ve baked, I’ve sent the extras with hubby for his team (we work at the same place). After the last “sample” (I believe they were Chunky Cheesecake Brownies), I had a request to make butter tarts.
I’ve never made butter tarts. I usually stick to Butter Tart Squares, because, let’s face it: they’re way easier.
But, I was determined to deliver on the order. So this weekend, I made my first attempt.
I used my basic pie pastry recipe for the tart shells, and then used a filling recipe I found on JoyofBaking.com.
Aside from my overfilling and the resulting spillage, these were pretty darn awesome.
P.S. While doing research into butter tarts, I learned that they are of Canadian origin. Who knew?
Filling recipe courtesy of JoyofBaking.com.
Yield: 24 - 4 inch tarts
- 1 recipe Never Fail Pie Pastry: http://www.gourmethousewife.com/2012/04/never-fail-pie-pastry/
- ⅔ cup butter, softened
- 2 cups brown sugar
- 4 large eggs
- 2 tsp vanilla
- ½ cup light cream (half-and-half)
- ½ cup raisins or chopped pecans (optional)
- On a floured surface, roll pie pastry dough out to ⅛" thickness. Cut into 4-inch rounds and place in 2 greased muffin tins.
- Preheat oven to 375°F.
- In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, followed by the vanilla. Stir in the cream.
- If using pecans and/or raisins, place a small amount into the bottom of each tart shell.
- Pour prepared filling into tart shells until about ⅔ full (you will have filling leftover).
- Bake in preheated oven for 15 to 20 minutes, or until the pastry has nicely browned and the filling is puffed and set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.