A sweet start to 2013!
There is something about a warm buttertart!
I finally got around to making my favorite buttertarts today! I had tried a different recipe during my October baking series, but this is my go to recipe.
I make my tarts using a cream cheese pastry and a filling which is not runny, but just “gooey” enough!
I fill them with both raisins and pecans. The crust is flakey yet sturdy enough to hold all that gooey goodness in!
I didn’t realize how “Canadian” these sweet treats were until I went to hear Anna Olson speak in the fall. Apparently, during her visits abroad, Canadian buttertart recipe is the most requested recipe they are asked to demonstrate!
I have tried many different recipes, some too runny, some just don’t have that buttery flavour, and some with a crust that just doesn’t hold up.
Buttertarts are a bit of a comfort food. Great served warm with a cup of tea in the cold winter months, or served with a scoop of fresh vanilla ice cream in the heat of summer!
I prefer a rustic hand shaped tart, but you can get as creative as you like with the pastry. To fancy it up a bit you could press dough into individual fluted tart pan with a removal bottom. Fill and bake as normal, and serve with a warm custard sauce!
If you are hankering for something sweet I recommend you give this recipe a try!
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, at room temperature
- 2 1/4 cups all purpose floor
- 1/4 tsp salt
- 1/4 cup confectioners sugar
- 3/4 cup dark brown sugar
- 3/4 cup corn syrup (dark or light)
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 tsp white vinegar (I have used cider vinager if I am out of white)
- 1 tsp pure vanilla extract
- 1/2 cup raisins
- 1/2 cup whole pecans
- For Pastry
- In the bowl of an electric mixer, mix together cream cheese and butter until smooth and well blended.
- Mix in 1 cup of the flour and the salt, mixing until incorporated.
- Add a further 1/2 cup of the flour, mixing until almost incorporated.
- Turn mixture out of bowl and knead in the remaining 1/2 cup flour
- Shape dough into a round, cover in plastic and chill for an hour, or so.
- After chilling time, mix remaining 1/4 cup flour with 1/4 cup confectioners sugar and dust your work surface with this mixture.
- Roll out dough and cut into circles large enough to line muffin tins.
- Line muffin tins and flute edges to your liking.
- For filling
- Whisk together sugar, corn syrup and butter in a large bowl until well combined.
- Whisk in eggs, followed by vinegar and vanilla.
- Sprinkle raisins and pecans into each prepared muffin tin.
- Pour filling into each muffin tin over raisins and pecans, filling almost to top of pastry shell.
- Bake at 375 degrees for 5 minutes. Reduce heat to 350 degrees and continue baking for approximately 20 minutes, until centre of tart starts to create a dome and the pastry is lightly browned.
- Remove from oven and cool in wire rack.
- Do not tarts from pan until well cooled.