Idiot Proof Butter Tarts
Alright my fellow Idiots, we're going to make my absolute favourite treat ever! The butter tart! These things are so absolutely decadent, they'll fill your sweet tooth craving for sure. I've been making these for years and make them multiple times per year. When I was in university, I used to make them for my roomates...essentially I make them for everyone.
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Pastry Ingredients:
- 5 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 3 tsp brown sugar
- 1 lb lard
- 1 tbsp white vinegar
- 1 large egg
- 1/2 cup water
Butter Tart Filling Ingredients:
- 3 cups brown sugar
- 1 cup melted butter
- 1 tbsp vanilla paste
- 4 large eggs
Music by Scandinavianz- Rainy Days
BUTTER TART BUFFET | ANNA OLSON
Impress your friends and family with a quintessentially Canadian recipe: Butter Tarts! In this video, Chef Anna Olson makes a batch of delicious butter tarts using her Anna Olson Kitchen collection, available at Hudson's Bay and thebay.com
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RECIPE:
Yield: 12 butter tarts
Prep Time: 40 minutes
Bake Time: 20 minutes
Pastry:
2 ½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp (5 g) salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp (10 mL) white vinegar or lemon juice
Filling:
¾ cup (150 g) dark brown sugar, packed
¾ cup (175 mL) maple syrup
½ cup (115 g) unsalted butter, melted
2 large eggs, at room temperature
1 tsp (5 mL) white vinegar
1 tsp (5 mL) vanilla extract
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
1. Preheat the oven to 200°C (400°F) and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
2. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.
3. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 190°C (375°F) and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.
BUTTER TART BUFFET
Many are particular about what they like in their butter tarts. Some prefer raisins, others like walnuts, and some like chocolate chips. For a crowd-pleasing treat, so that everyone can enjoy their butter tarts “their way”, create a “buffet” of butter tarts. Simply bake a batch of plain butter tarts, and have ready a selection of favourite items that guests can then use to top their butter tarts.
I present the selection in little mason jars, to keep the style rustic and cottage-y. Toppings include:
Maple toasted walnut pieces
Salted roasted pecans
Whiskey soaked raisins
Chocolate Chips
Chopped Cooked Bacon (optional)
Chocolate Sauce &/orCaramel Sauce (the sauces helps to make the toppings stick)
Cooked BACON!
Sprinkles!
You’ll be surprised how many people end up putting “everything” on their butter tarts!
Bake Exchange Butter Tart Bars Recipe
Bake Exchange Butter Tart Bars Recipe
Butter Tart Bars (recipe in description)
Butter Tart Bars???????? | ⤵️recipe
Base
3/4 cup butter, softened
1/2 cup brown sugar
1/4 tsp salt
1 tsp vanilla extract
2 cups flour
Top
3 eggs
2 cups brown sugar
1/4 cup butter, melted
1 tsp vanilla extract
1 tbsp flour
1/2 tsp salt
Beat butter, sugar, salt and vanilla together until we’ll combined. Then mix in flour until a dough is formed. Transfer to 9x13 pan and press down evenly. Bake at 350F for 15min. To prepare top, combine eggs and brown sugar and mix well. Then add butter, vanilla, flour and salt and mix well. Pour over cooled shortbread crust. Bake at 350F for 20-25min. ENJOY!!
Recipe credit:
#buttertart #buttertarts #buttertartbars #buttertartbar #shortbreadcrust #3baos #dessert #dessertrecipe
HOW TO MAKE | The Ultimate Butter Tart Squares EVER!
Good Afternoon Y'all! Hope everyone is having a great day so far! In light of everything going on I want to be an outlet for you all to have fun watching my videos and get some delicious recipes to transfer over into your kitchen to bake and enjoy! :) Recipe is below!! Be sure to tag me on Facebook or Instagram if you make this recipe!
Happy Baking! :)
Butter Tart Squares
Yield: 9 (3” squares)
Ingredients
Crust
- 1 cup All Purpose Flour
- 1 cup Large Flake Rolled Oats (not instant)
- ¼ cup Packed Dark Brown Sugar
- ½ cup Unsalted Butter, Melted
- 1 tsp Cinnamon
- ¼ tsp Salt
Topping
- ¾ cup Packed Dark Brown Sugar
- ½ cup Pure Maple Syrup
- 2 Large Eggs
- ¼ cup Unsalted Butter, Melted
- 2 tsp White Vinegar
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- ½ cup Chopped Pecans
- ½ cup Chocolate Chunks/Chips
Materials Needed
- Large Bowl
- Whisk
- Spatula
- 9x9 Square Baking Pan
- Measuring Cups & Measuring Spoons
- Liquid Measuring Cups
- Parchment Paper
- Non-Stick Cooking Spray
Procedure
1. Preheat oven to 350˚F.
2. In a medium sized bowl, mix together flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and stir together until the mixture is rough and crumbly and there is no visible flour left over.
3. Press evenly into prepared pan and up the sides of the pan to prevent the filling from seeping around the edges. Be sure to press gently and not pack the crust as it will shrink in the oven if you pack it too tight.
4. Bake the crust for 15 minutes until lightly golden brown.
5. Using the same bowl mix together the filling, whisking the eggs and sugar together, then whisk in the remaining ingredients; butter, maple syrup, vanilla, and vinegar.
6. Measure your pecans and chocolate and set aside.
7. Once the crust is finished baking, remove from the oven and pour in the filling. Then sprinkle on the pecans and chocolate over top.
8. Bake 20-25 minutes until the topping bubbles just around the edges and when you lightly jiggle the pan the filling is just set in the middle. Let cool completely in the pan before transferring to a wire rack, or before cutting into squares.
Don't Forget, Smile Lots :)
Classic Canadian Butter Tarts | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Pastry crust
1 ½ cup all-purpose flour 163 grams
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter cubed (112 grams)
¼ cup cold water
Butter Tart filling
1 cups brown sugar, packed (190 grams)
½ cup golden corn syrup
¼ cup salted butter, melted
2 eggs
1 teaspoon white vinegar (optional: it helps to cut the sweetness)
1 teaspoon vanilla extract
Optional: ½ cup raisins or pecans
Instructions
Pastry tart shells
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (FOOD PROCESSOR: combine flour, salt, sugar by pulsing a few times. Add in butter cubes and pulse until crumbly)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary. (FOOD PROCESSOR: Add water and pulse until dough starts to form a ball, then press dough together into a ball)
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 week.
Roll out pastry on a large piece of wax paper -- make sure it isn't too thin.
Cut dough into 3-3.5 rounds using a circle cookie cutter, large cup or small bowl.
Place rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and up the sides. If you knick a hole in it, use your finger to press the pastry back together. You will fill one 12-cup muffin pan.
Place muffin pan into the freezer for 10-15 minutes.
Butter Tart filling:
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vinegar (if using) and vanilla
Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12.
Bake for 20-25 minutes, until pastry is golden brown and filling has puffed slightly.
Let cool for 10 minutes in pan before removing to a wire cooling rack.
Store baked butter tarts in the fridge for several days or in the freezer for 3 months.