The best BUTTER TART SQUARES | Sweet & Easy!
#weekendatthecottage #buttertarts #easybuttertarts #buttertartsquares
Love butter tarts? Wait until you try these easy-to-make BUTTER TART SQUARES!
Go HERE for the full recipe:
Butter tarts have long been regarded as the quintessential Canadian treat. With their flaky buttery crusts and sweet, gooey nut and raisin-filled centres, what’s not to love? Our enduring fondness for them had us wondering if there was a way to rework the process to simplify it, pulling it together in record time. The result: who’s ready for BUTTER TART SQUARES!
This new take on the classic recipe yields a simple dessert, snack or treat that is as versatile to enjoy as it is easy to make. You’ll love our easy four-step process: make the dough, make the filling, combine the two and bake.
Because this recipe is so wonderful and the finished squares are such a treat, you’ll make them once, then again and again and again. Please remember to PIN the recipe to a favourite PINTEREST board and share the recipe with friends.
No need to grab your muffin or tart pans today friends, instead we’re making BUTTER TART SQUARES.
SNAP SHOT
Like all of our posts that feature an overhead shot of the ingredients, this one is a snapshot of your next easy, must-make dessert. Although a few of the ingredients like the flour, butter and brown sugar appear twice in the recipe, fear not, it's just to keep the process simple.
One thing to mention about the ingredients - remember to bring the butter and egg to room temperature before you begin. Doing so will help both the pastry base and the filling come together easily.
BASE HIT
You can thank me after you bite into your first square. The pastry base has that hallmark buttery flavour, and this mix of butter, flour and brown sugar bakes perfectly. One of the reasons this recipe works is that the base stays together and supports the gooey filling as you cut the larger square into smaller ones.
NO DEBATE
Most discussions about BUTTER TARTS eventually go to two questions: do you like the filling soft or runny, and do you like nuts and/or raisins. Well, this recipe not only answers those questions but also explains our goal.
The recipe was crafted to give you a new way to enjoy this beloved treat. Although we save time not having to roll out the dough and cut 12 tarts, we did need to adjust things to keep it together. The raisins and walnuts keep the filling firm since we’re cutting squares. Don’t start playing around with this approach, just make the recipe as written and you won’t be disappointed.
FILLING
The filling for our BUTTER TART SQUARES has everything we love most about the original recipe - the perfect level of sweetness and buttery flavour partnered with notes of vanilla and just the right amount of saltiness. Yup, you’re going to taste a mouth-watering combo of salty sweet that may (will) have you going back for seconds.
SO COOL
Nothing to mention about the baking portion of the recipe, although we are suggesting you let the large square cool in the pan for 30 minutes before lifting it out to cool completely. Sorry for the wait, but that’s just the way it goes. It's so worth it.
ENJOY!
Here’s your opportunity to make the recipe your own - you get to decide the size of the individual squares. Four vertical and horizontal cuts will give you 16 rather large squares. Cutting the square into smaller bite-sized nibbles make for great afternoon or midday treats or something to place on holiday baking trays.
If squares are your thing, don’t forget to try our BERRY PECAN CRUMBLE BARS or our friend ANNA OLSON’S OVEN-BAKED S’MORES. If after making these you want to try your hand at the classic BUTTER TART RECIPE, go HERE and also check out the interesting Wiki article HERE!
A bit clichéd, but no matter how you cut them, these BUTTER TART SQUARES are amazing!
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Italian style hot chocolate ☕ #shorts
Tell me how do prefer your hot chocolate THIN or THICK? This my Italian style hot chocolate. As you can see it's pretty thick! In Italy hot chocolate aka 'cioccolata calda' often has an almost pudding-like texture and kidding you not we eat it with a tiny spoon!
Although for this recipe I've used milk chocolate buttons you can make it even more decadent by using some dark chocolate. Don't forget to serve it with some whipped cream!
#hotchocolate #italianhotchocolate #cioccolatacalda
INGREDIENTS:
1 -1/2 cup milk (use a splash to mix cocoa and cornflour)
2 tbsp unsweetened cocoa powder
1 tbsp cornflour
1 -1/2 tbsp sugar (use as desired)
100g dark or milk chocolate
Whipped cream for topping
Homemade Butter Tarts Recipe~Classic Canadian Maple!
Join me in the kitchen as I make homemade butter tarts...a classic Canadian treat! This recipe uses a combination of maple syrup from our very own maple trees and corn syrup to give the centres of the tarts to make them slightly runny!
ButterTart Recipe:
pastry recipe of your choice, rolled out and cut into circles that will fit into your muffin tin.
1/4 cup melted butter
1 & 1/4 cup of brown sugar (dark or light or a combination of both)
1/4 cup of maple syrup
1/4 cup corn syrup
3 large eggs
1 tsp white vinegar
1 & 1/2 tsp's vanilla extract
...follow directions in video above. Bake at 425 for 5 minutes, reduce heat to 350 degrees and continue baking for an additional 15 -20 minutes or until centres are slightly jiggly.
Makes 12 butter tarts
*Butter Tarts shown at the end of video and on thumbnail were made with a combination of dark & light brown sugars...the butter tarts in video were made with light brown sugar only.
#buttertarts #homemade #cottagecountry
???????? 1900 The Very First Butter Tart Recipe?
Is this recipe from 1900 The Very First Butter Tart Recipe?
Historians seem to agree that the first time a Canadian Butter Tart Recipe is printed in a cookbook is in the 1900
'Royal Victoria Cook Book'. It's attributed to Mrs. Malcolm MacLeod, and it's title is 'Filling For Tarts'. Historians also agree, that this first butter tart recipe ever... probably definitely isn't. Canadians had been making and passing around Butter Tart Recipes long before this. The original recipe is a little vague, and doesn't give any directions other than 'Mix', so we'll fill in some of the blanks for you.
Ingredients:
1 cup sugar (white)
½ cup butter (softened)
2 eggs
1 cup currants
12 muffin tins lined with pastry (butter or lard)
Here are links to our pie dough recipes:
Butter Pie Dough:
Lard Pie Dough:
Method:
Preheat oven to 400ºF
Cream together butter and sugar.
Beat in eggs.
Stir in currants.
Spoon into pastry lined muffin cups, filling each only ⅔ full.
Bake until pastry is golden and filling has set, 12-15 minutes.
Our Butter Pie crust:
Our Lard Pie Crust:
Le Gourmet TV Is Now - Glen & Friends Cooking!
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