Butter tart recipes?

[Eric Zelanko]

Seeing the discussion on butter tarts on the lighter note forum has taken me back to my hunting trips in Ontario. When my dad and I visited my friend at his camp near Minden, Paul always had a tray or two of butter tarts for us to enjoy. Here in PA, they are not all that common and not nearly as good.

I haven’t had a good butter tart since Paul passed away a number of years ago. And with my dad having also passed, that simple treat has brought back many fond memories. For that I am happy.

That got me thinking maybe I should try to make my own. I’ve looked for recipes on line but would prefer a tried and true homemade one. If someone has one they’re willing to share, I’d be more than appreciative.

 

[Boyd Brooks]

Seeing the discussion on butter tarts on the lighter note forum has taken me back to my hunting trips in Ontario. When my dad and I visited my friend at his camp near Minden, Paul always had a tray or two of butter tarts for us to enjoy. Here in PA, they are not all that common and not nearly as good.

I haven’t had a good butter tart since Paul passed away a number of years ago. And with my dad having also passed, that simple treat has brought back many fond memories. For that I am happy.

That got me thinking maybe I should try to make my own. I’ve looked for recipes on line but would prefer a tried and true homemade one. If someone has one they’re willing to share, I’d be more than appreciative.

I’m the butter tart guy that started that in a lighter note thread. I was born and raised in Haliburton Ontario, 15 miles from Minden. I have an amazing recipe at home in Ontario, but I’m in AZ until end of April. I will see if I can get someone to send it me so I can post it for everyone.

 

[WAB]

I’ll ask my mum if she will share hers. We’re from Ontario so I’m guessing they’re what you remember. FYI store bought butter tarts are crap.

 

[Eric Zelanko]

Thanks Boyd. Pauls camp was on 118 before Carnavon. I spend many days in your neck of the woods over the years. Miss it a bunch except for black flies and mosquitoes.

 

[Eric Zelanko]

Thanks WAB.

 

[cls]

Here's our recipes. The top one is my mom's original recipe from the 1940s. Bottom is what has been refined over the past 80 years and is in our family cookbook.

 

[CEO]

Is there a preferred brand of tart shells? Or are these made from scratch?

 

[Boyd Brooks]

Home made is always better. IMHO lard is better than shortening in the dough, but bear lard is even better again!

 

[cls]

Scratch made, we use a version of Miss Kay's pie crust recipe.

 

[Eric Zelanko]

Anyone have a recipe for the shells? I found one online but we all know homemade is best.

 

[WAB]

I’ll try to remember to get my mum’s today. It should have a recipe for the shells.

 

[WAB]

I’ll try to remember to get my mum’s today. It should have a recipe for the shells.

After much delay, here is our family butter tart recipe. Mum says to just use the Betty Crocker pastry recipe for the crust.

 

[WAB]

View attachment 584414

After much delay, here is our family butter tart recipe. Mum says to just use the Betty Crocker pastry recipe for the crust.

PS it says nuts or raisins, don’t be a heathen, use raisins.

 

[Eric Zelanko]

Thanks for the recipes. I'll post pictures once I get some made.

 

[Green Chile]

Wow...I had to look up what a butter tart is. I've never seen them in Canada or anywhere else. What region are they from? Is this it?

 

[WAB]

Wow...I had to look up what a butter tart is. I've never seen them in Canada or anywhere else. What region are they from? Is this it?
View attachment 584492

Yes but they don’t appear to be particularly good ones. Very prevalent in Ontario, although my wife’s family made them in the maritimes. Welsh cakes are another favorite. The maritimers will know about blueberry grunt as well. Think blueberry stew with dumplings and a big scoop of vanilla ice cream. Good thing we play hockey or we’d all be 300 pounds!

 

[Green Chile]

Sounds good. Let's get some photos of proper ones for us poor folks who haven't seen them yet. Blueberry grunt...another new one.

 

[Chaplin]

Here is the family favourite butter tart receipe. It has been used for years by my mother and grandmother and now myself. I think it is the best I have ever tasted. I make these in huge quantities at Christmas for friends and family who insist that the holidays would not be the same without my butter tarts.
1 cup raisins,
3/4 - 1 cup brown sugar
3 tbsp butter
1 egg
1/2 tsp vanilla
1/4 tsp salt
Pour boiling water over raisins and let stand and plump for a few minutes. Drain raisins and while still hot add butter, stir, add brown sugar, stir and add remaining ingredients.
Let mixture sit while you are preparing the tart crusts. It will get nice and runny.
Fill unbaked tart shells about 3/4 full.
Bake at 400 degrees until bubbly. Do not overcook, or they will be dry. They should have a slightly runny consistency when you bite into them.
Nuts in butter tarts - this is a hottly debated issue in our family. Generally thought by the majority (myself included) to be a horrible sin, digressing from the true nature of butter tarts.
Vinegar - personally I have never used it in a butter tart, but to each his own.

 

[Green Chile]

I would think it's much tastier with raisins than with nuts. Let's see a photo of some of this goodness!

 

[WAB]

I would think it's much tastier with raisins than with nuts. Let's see a photo of some of this goodness!