Canadian Butter Tarts
My Grandmother Maude's Famous Heritage Canadian Butter Tarts Recipe from 1869 is true to the traditional version using dried currants instead of raisins.
Servings: 6 dozen miniature tarts
Ingredients
Ingredients for the Pastry:
- ]Ingredients and Instructions for Tenderflake Pie Pastry Recipe is here with my notes and variations.
Ingredients for the Filling: (fills about 8 dozen small tart shells)
- 2 cups brown sugar
- 4 eggs
- 1/2 cup golden syrup (created in 1865)
- 1 teaspoon pure vanilla extract
- 2 tablespoon vinegar
- 1 cup butter , melted
- 2 cups fresh dried currants
Instructions
Instructions for the Pastry with and without the Thermomix:
Instructions for the filling:
- Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly
- Stir in currants
Instructions for making the tarts:
- Preheat oven to 350°F
- Roll pastry and cut with fluted cookie cutter
- Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing)
- Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes
Instructions to remove tarts from pan:
- Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking
- Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers
- Freezes beautifully up to 3 months
Notes
I usually double the recipe for the filling and use a double batch of the pastry (a full pound of fat) and then get exactly 12 dozen miniature tarts.
If filling has boiled over, pastry will stick to mini-muffin pan; gently loosen portion of shell stuck to side of pan with a table knife or very thin instrument, and lift tart out of pan (this process must be done when tarts are still warm)
If filling has boiled over, pastry will stick to mini-muffin pan; gently loosen portion of shell stuck to side of pan with a table knife or very thin instrument, and lift tart out of pan (this process must be done when tarts are still warm)