These butter tarts are a Christmas tradition around here! They are sweet, buttery, caramel-y and absolutely amazing. If you haven’t tried them, you need to!
Exciting day today on the blog! There’s a great giveaway (more on that later!), plus I have my favourite butter tarts recipe for you. Like my nanaimo bar recipe that I shared last year, this is a Canadian treat that we make every single Christmas. I don’t know if it’s a Christmas thing for everyone, or if some people make them all year long, but at my house it’s a Christmas thing. One of those treats that I really can’t skip making.
I said that my list keeps getting longer every year? Well, it’s because I find new and wonderful things to make every single Christmas, but can’t give up the traditional treats that I’ve enjoyed since I was a kid either. Must have ALL the Christmas treats evidently. Don’t worry, I’ll have some healthier recipes in January. I promise.
Until then, bring on the butter and sugar!
And these butter tarts are pretty much the epitome of buttery, sugary, Christmas-y treats. I mean, pastry filled with a mixture that is literally butter and sugar and not much else? Doesn’t get much more decadent than that! It may sound a little weird, I know I thought they were when I was a kid. Why would anyone want to eat a butter tart?! Well, the first time I actually tried one I found out why. Because they are absolutely fantastic. And once you try one, I can pretty much guarantee that you will add them to your annual Christmas baking list too, and will be unable to omit them.
They’re that awesome.
Unless you don’t like sugary things. Then you probably won’t like them. But if you’ve read this far then I’m guessing you are all for it.
I used homemade pastry this time, but I’m usually lazy with tarts and buy the shells. It’s just so much easier. The homemade stuff does taste better, but I definitely need a tutorial in shaping them! So my tart shells aren’t the prettiest, but that’s okay, they tasted fantastic.
As will yours. Homemade, store-bought. Doesn’t matter. Just fill them with this incredible buttery, sweet, caramel-y filling and you will be happy. I promise.
Also, use currants. Not raisins. It’s just better.
Oh, and the giveaway I mentioned? It’s a fancy new Blendtec Designer 725 blender! It’s worth over $750 and would be a fantastic prize to win! Just scroll down to below the recipe for the giveaway form. Unfortunately for my Canadian friends, this one is only open to U.S. residents 18 years of age and older. Winner will have 48 hours from being notified to respond with their shipping address in order to claim the prize. Otherwise a new winner will be selected. Contest is open now until December 19, 2015. {contest closed} Good luck!
Bake.Eat.Repeat.
Yield: 20-24 small tarts
These butter tarts are a Christmas tradition around here! They are sweet, buttery, caramel-y and absolutely amazing. If you haven't tried them, you need to!
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
Directions
- Preheat the oven to 375 degrees F.
- Cream together the butter and sugar until light and fluffy. Add the honey, corn syrup, eggs, salt and vanilla and mix well. Stir in the currants.
- Spoon the mixture into the tart shells (it will be quite runny) until they are about 2/3 full. Don’t fill them completely full or they will boil over in the oven. Bake for 25-30 minutes until the filling is browned and bubbly. Let cool.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. We like to freeze them immediately and then take them out as we want them. They defrost very quickly just at room temperature.
Notes
I use a combination of honey and corn syrup in these tarts. The original recipe called for all corn syrup, but I ran out one year so subbed honey and liked it better. I've tried it with just honey and no corn syrup and I prefer this recipe with half of each, although it can be made with only one if you prefer. Also, you CAN used raisins or pecans instead of the currants if you like - but currants are the best!
Source: Adapted from The New Purity Cookbook .
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