Simple Way to Canadian Living Butter Tarts Recipe

Georgina's True English Butter Tarts

Transfer the raisins to a medium bowl, then add the butter, brown sugar, maple syrup, and corn syrup;

Recipe Summary Georgina's True English Butter Tarts

Butter tarts are a British staple. These English ones have been in my family long enough that we don't know the origin. They're fantastic with a sweet, homemade crust, but are my favourite treat to whip up quickly when I have shells pre-made. A fantastic winter or Christmas treat, they're delicious with warm cider.

Ingredients | Canadian Living Butter Tarts Recipe

24 (2 inch) unbaked tart shells

1 cup brown sugar

1 cup golden syrup

½ cup butter, melted

3 eggs

2 teaspoons vanilla extract

¼ teaspoon salt

Directions

Preheat oven to 400 degrees F (205 degrees C). Place tart shells on a baking sheet.

Bake in the preheated oven until edge of crust is golden, about 10 minutes.

Lower oven temperature to 350 degrees F (175 degrees C). Position a rack in the upper 1/3 of the oven.

Whisk brown sugar, golden syrup, butter, eggs, vanilla extract, and salt together in a bowl until smooth. Fill pastry shells with sugar mixture about 2/3-full.

Bake in the preheated oven until filling foams and is bubbly and golden, about 15 minutes. Remove pan and cool for a few minutes on a wire rack; serve warm or at room temperature.

Good tarts should have a light brown, bubbly, soft-crust, and should be gooey, with a bit of liquid (syrup) inside. They should not be jelly-like, or 'jammy'. The tarts will fall as they cool.

Do not substitute anything for the butter; this will affect the taste and consistency. Margarine will make them oily and wet.

Golden syrup is an English molasses-type product; it is clear and thick. Popular brand Tate & Lyle's(R) is preferable, but light golden corn syrup should make a good substitute if necessary.

Raisins or nuts can be added for a variation: place raisins or nuts into the shells, before adding the filling.

Info | Canadian Living Butter Tarts Recipe

prep: 10 mins cook: 25 mins additional: 10 mins total: 45 mins Servings: 24 Yield: 24 2-inch tarts

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