If you’re not from The Great White North, then chances are you’ve never heard of a Butter Tart. Well let me introduce you to the most popular pastry of Canada! They are so simple and really deliciously sweet. Butter Tarts are mini-pies you hold in your hand that are filled with a sweet and creamy mixture of butter, brown sugar, cream and eggs. It’s all held together with a light and flaky pastry crust. Many have a surprise in the filling~ either raisins or chopped nuts can add a delightful extra bit of tastiness. Or you can just make them plain. (That’s the way I like them best!)
I was almost immediately introduced to these lovely treats when I arrived in Toronto. I do have to say, after eating many Butter Tarts I learned that they should be enjoyed fresh and warm.
If you’re the kind of person that really likes the taste of cookie dough, you’ll love these little delights. I think the best thing about cookie dough is the creamy, sugary butter taste. And these ‘tarts’ are essentially that, unsalted butter and brown sugar are creamed along with eggs and half and half. But you get that sugary butter taste after they’re cooked, so no worries about eating raw egg :0) They are really simple to make, especially if you purchase ready made pie dough for the crust. I used my recipe for foolproof pie dough, and they were light, flaky and perfectly delicious. I had to make a second batch because we ate too many and I didn’t have enough to photograph!
As you can see in the pictures, they are fallen in the middle, and this is the normal look for any butter tart. The filling will rise up quite a bit when they are baked, and will be domed up above the rim of the pie crust. Once they are removed from heat they cool and collapse a bit.