Gram’s Butter Tarts

jenny Howe

This recipe is courtesy of my grandmother, or, as we called her, Gram. She baked THE BEST, well, everything! I loved watching her in her kitchen, and she’s a big part of the reason I bake today. I’ve been lucky enough to inherit many of her recipes, and this is one I bring out EVERY Christmas! Now, you CAN omit the raisins... I won’t judge you. If you want to add chopped pecans instead, that would be pretty tasty. I’ve heard people do chocolate chips as well. I’ve never tried it, but, I mean, chocolate! I’m sure it works well!

As far as the tart shells go, you can absolutely use store bought ones, or you can make your own with your favourite recipe. My go-to is this one from Sally’s Baking Addiction;

I’m going to use the ingredients and instructions from her website - a total copy and paste situation, because she does an amazing job of explaining what to do!

Also, I’ll be making my pastry the night before so it has plenty of time to chill in the fridge!

Butter Tart Recipe

Yields 1 dozen tarts

For the pastry:

- 2 and 1/2 cups (313g) all-purpose flour (spoon & levelled) 

- 1 teaspoon salt

- 6 Tablespoons (90g) unsalted butter, chilled and cubed

- 2/3 cup (130g) vegetable shortening, chilled

- 1/2 cup (120ml) ice water

For the filling:

- 1/2 cup brown sugar 

- 1/4 cup corn syrup

- 3 TBSP melted butter 

- 1 egg

- 1/2 tsp vanilla extract

- 1/8 tsp salt

- 1/2 TBSP white vinegar 

- 1/2 raisins

Instructions for the pastry:

1. Mix the flour and salt together in a large bowl. Add the butter and shortening.

2. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.

3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) water since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup). Do not add any more water than you need.

4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Flatten each half into 1-inch thick discs using your hands.

5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.

6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Instructions for the filling:

1. Preheat oven to 400 F

2. Submerge the 1/2 cup raisins in water for up to 30 minutes... this makes them nice and plump!

3. Arrange your pastry shells on a baking sheet if you’re using store bought ones. If you’re making your own, get them ready in your muffin pan. I use one disc from the above recipe. Roll it out 1/8 inch or so thick, and use a 4 inch circle cutter. The discs won’t fit perfectly, but that’s part of the fun! When this is done, put the muffin tin back in the fridge so the fat doesn’t melt.

3. Whisk brown sugar, corn syrup, and melted butter in a medium bowl.

4. Add egg, vanilla, salt, and vinegar. Whisk well.

5. Drain the raisins. Distribute them evenly into the tart shells.

6. Spoon or pour (if you’re feeling brave) the tart mixture evenly among the tarts.

7. Bake at 400 F for 15-20 minutes, depending on how firm you like your butter tarts!

8. Allow to cool for about 10 minutes in the pan before transferring them to a cooling rack.