Every family Christmas someone brought Butter Tarts and they always seemed the first treat to disappear. I think the true test of an exceptional butter tart is the crust; and in my opinion that means making the shells from scratch. This crust recipe is light, flaky and buttery tasting! The filling is so simple to prepare and can be used as is (my preference) or add raisins or pecans.
Old Fashioned Butter Tarts
- Tart Shells
- 2 2/3 cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup butter chilled and cut into pieces
- 1/4-1/2 cup ice cold water
- Butter Tart Filling
- 1/2 cup soft butter
- 1/2 cup brown sugar packed
- 1/2 cup corn syrup golden
- 2 eggs slightly beaten
- 1 tsp vanilla
- pinch of salt
Butter Tart Shells
Sift flour, salt and sugar together.
Using pastry blender cut butter into flour mix until resembles course meal.
Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
Press dough together and shape into disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out tart dough and cut 16 4-inch circles.
Press dough in muffin cups (try not to stretch dough).
Refrigerate until filling is prepared.
Butter Tart Filling
In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
Add eggs, vanilla and pinch of salt. Mix well.
Fill tart shells with filling.
Bake 400F for 15-20 minutes.
Filling should be lightly browned and still bubbling.
Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.
add raisins or pecans if you like.