Butter Tarts - Canadian Living Magazine

Adapted from:  Everyday Favourites Cookbook, 2005

Butter Lard Pastry Crust

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

NOTE:  Or use all Butter

(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.  Butter/lard should be the size of peas.

Or you can use a box grater for the butter. (My preferred method)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Tip out on to a floured board.  Quickly  pat out and fold, a few times.  Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

NOTE:  Can be made with all butter

The secret to a good crust is to not over-handle the dough.


1/2 cup (125 mL) packed brown sugar

1/2 cup (125 mL) corn syrup (sub all or half maple syrup)

1 egg

4 tablespoons (30 mL) butter, softened

2 teaspoon (5 mL) vanilla

1 teaspoon (5 mL) vinegar

1 pinch salt

Options: Add  currants or raisins or toasted walnuts or pecans, chopped,  or shredded coconut

Filling: In bowl, whisk together brown sugar, corn syrup, egg, butter,vanilla, vinegar and salt until blended; set aside.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796

mL can), cut out 12 circles, rerolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups.  If using raisins or nuts sprinkle in bottom of tart shells. Spoon in filling until three-quarters full.

Bake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1

minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.

More Options:

Chocolate Gooey Butter Tarts

Drizzle cooled tarts with 2 oz (60 g) melted semisweet or white chocolate.

Not-So-Gooey Butter Tarts

Increase brown sugar to 3/4 cup (175 mL); decrease corn syrup to 1/4 cup (50 mL).