Twas the night before Christmas and all through the land, cookies were coming off hot baking pans.
Milk and cookies on plates to gain Santa’s favor, by treating his belly with sweet treats to savor.
But this house surprised him and set him a flutter, by leaving a sweet treat so full of butter.
This house was full of baking smarts, for instead of leaving cookies, he was left butter tarts.
And, Santa was extra surprised because this is not a Canadian house. I first heard about butter tarts three years ago from my online friend, Mil who lives in Canada. She recently stated on facebook that she made the best butter tarts in the land and she’s not a food blogger. I begged her for her recipe and finally understand what the fuss is all about.
Of course you need great pie crust as your base. I made my pie crust and refrigerated it for two days. I’m not sure if that’s why it was extra good and flaky. Mil (a nickname because she’s a millwright) gave me a recipe for a dozen. I doubled the recipe, and used this pie crust recipe, which made 24 perfect tarts.
I was sure how they were supposed to taste. I’ve read that they should have a crunchy top and soft inside. I probably over baked mine a touch, which gave them a super caramelized crunch, but the inside was soft, the pastry buttery. I now understand why they are called butter tarts because that’s the first flavor I tasted. I sprinkled sea salt on top, and I hope that doesn’t spoil this traditional sweet for anyone, but it reminded me of that salty caramel deliciousness we all love. I opted out of using corn syrup and raisins, and I’m thinking next holiday, I’ll try a few variations.
While most people will put out some sugar cookies or sand tarts on Christmas Eve, we are going to leave Santa some butter tarts. After all, he’s the one to butter up, and I have a feeling it will be a great Christmas.
Tell me, what kind of cookie do you leave out for Santa?
- Pie crust dough
- found here
- or any double crust pie crust
- 2 cups brown sugar
- 4 tablespoons softened butter
- 2 eggs
- 2 teaspoons vanilla
- 4 tablespoons corn syrup (optional)
- 2 cups raisins (optional)
- Sea Salt (optional)
- Roll out pastry crust and cut into circles. I used a cookie cutter and then pushed each down into mini tart shell pan. Be careful not to stretch dough, so it doesn't shrink.
- Mix ingredients with electric mixer or stand mixer. My tart pans makes extra sized small tarts, so I used about 1 tablespoon per tart. I opted out of corn syrup and raisins. My friend insisted I should use the corn syrup, but I didn't have any and took my chances.
- Next Christmas I'll try it her way and I might even try a batch with raisins.
- Bake at 450 for 10-15 minutes. They might boil over a bit, but they should settle down. Once out of the oven, allow them to cool before removing because the sugar makes them very hot. Sprinkle with sea salt. I think that cuts the sweetness and gives them that salty caramel taste.