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.
OMG,… I love butter tarts, they are the best!!
G’day! Where do I start?
Who could NOT love your buttery tart! 🙂
Great mouthwatering photo too!
Cheers! Joanne
Viewed as part of Helene’s Christmas Cookie Collection 2013
One of the best things coming out of Canada is the butter tart. The pastry is key. I love mine with raisins but variations use pecans, walnuts, chocolate and even maple syrup. Santa will love them:D
Hi! Can I ask for the recipe of your pie crust dough? I wanna try this recipe next weekend, just in time for my birthday.
Thank you!
God bless.
Made these tonight! Not homemade dough, not enough time, but still very good – nice and caramelized – sea salt was genius touch! Merry Christmas! 🙂
Oooh! These butter tarts are new to me Angela! And I want to make them! Your poem is beautiful too! All the best for the festive season!
I’ve never heard of butter tarts before but now I absolutely want to make some!
Une bonne idée gourmande
À J-2 je te souhaite une agréable journée
Valérie.
Gorgeous! I would love these. Merry Christmas!
I love butter tarts SO much! Yours are beautiful – I recommend adding the corn syrup next time though…they take them up even another level!
Three words. Oh. My. Yum.
These mini tarts look so delicious! The texture looks flaky and buttery, and the presentation is gorgeous!
There is always an ongoing debate on whether we can still call them butter tarts if we add toasted walnuts or pecans. But they are still buttertarts without the raisins. Being Canadian I am sure I was fed these from my baby bottle and I love them with raisins and pecans:D For Christmas I even substitute dried cranberries.
OMG-must try these now. Any vehicle to transport more butter to my mouth must be eaten! 😀
Those tartlets look so tempting! I bet they taste heavenly.
Happy Holidays!
Cheers,
Rosa
Gosh..those tartlets make me salivate…so buttery and irresistible!
Oh my god I want one of these so bad! Too bad for Santa 😉
Divine! You can’t get much better than butter tarts.. caramelized, even!