Butter Tarts

I watched my first Christmas movie of the season today. How the Grinch Stole Christmas was on TV this afternoon. Not the original animated one, but the Jim Carrey/Ron Howard reboot. I’ve actually never seen the original. Or A Christmas Story. I may have seen It’s a Wonderful Life once…but I can’t be 100% sure. Please don’t judge me. As a kid, I grew up watching Rudolph the Red Nosed Reindeer during summer vacation – that’s how much I loved that movie. There was really nothing else in my holiday movie repertoire. Well, I guess National Lampoon’s Christmas Vacation, but only because my Dad loved that movie. What are your favourite holiday movies? Feel free to tell me in the comments section!

One thing I am absolutely sure of – I love Claudia’s Butter Tarts at Christmas time! They are seriously delicious. She always makes the dough from scratch, and it’s always flaky and buttery. The filling is sweet and syrupy. I didn’t realize how easy they were to make until Claudia came over a couple weeks ago to show me. I am so glad she did.

You will need:

For the crust:
5 cups flour
1 lb shortening
1/2 cup water
1 tsp. salt
3 tbsp brown sugar
1 tbsp white vinegar
1 egg, beaten

For the tart filling (yields enough for approx. 12 tarts. Note that the dough will yield way more, therefore we often double this filling recipe):
1/4 cup butter
1/2 cup brown sugar
1/4 tsp. salt
1/2 cup corn syrup
1 egg, beaten
1 tsp. vanilla
1/2 cup raisins
1/2 cup walnuts (optional)

Let’s start by making our tart dough as it needs to be refrigerated for at least an hour before being rolled out.

 In a large bowl, combine flour, salt, brown sugar and shortening.

Combine water, vinegar and beaten egg together.

Pour egg mixture into flour and shortening mixture.

Work dough with your hands and kneed until dough comes together nicely and is soft.

Separate into two dough balls.

Wrap dough in plastic wrap and chill in the fridge for an hour or so.

Cold dough is easier to work with than at room temperature.

While your dough is chilling you can make your butter tart filling.

In a small bowl, pour boiling water over your raisins.

Allow to soak until they turn slightly white in colour – about 15-20 minutes.

Drain and set aside.

Using your electric mixer, cream butter and brown sugar together. Beat thoroughly.

Next, add your salt.

Then add your beaten egg.

Next, add your vanilla.

Finally, add your corn syrup.

Mix until completely combined.

Next, add your walnuts.

Then add your soaked raisins.

Mix with a spoon until combined and set aside.

Now it’s time to roll some dough!

Roll your chilled dough out on some parchment or wax paper until about 1/8th of an inch thick.

Using a 4-inch cutter, cut out circles of the dough.

Place in ungreased muffin tins.

Scoop your delicious filling into each dough cup, filling each about 2/3 full.

Bake in a 375 degree fahrenheit oven for 20-25 minutes, until the crust is golden brown.

It is important to not let the filling boil.

Remove from oven and allow to cool in muffin pan for about 20 minutes.

Place on wire rack and cool completely.

I love this recipe because the crust is so buttery and flakey.

So much better than store bought tart shells.

Butter tarts always remind me of Christmas.

Maybe that’s because it’s really the only time I eat them.

I really should fix that.

My favourite part – the syrupy, sweet filling.

Enjoy!

Here’s the full recipe you can copy and paste into a word processor to print:

For the crust:
5 cups flour
1 lb shortening
1/2 cup water
1 tsp. salt
3 tbsp brown sugar
1 tbsp white vinegar
1 egg, beaten

For the tart filling (yields enough for approx. 12 tarts. Note that the dough will yield way more, therefore we often double this filling recipe):
1/4 cup butter
1/2 cup brown sugar
1/4 tsp. salt
1/2 cup corn syrup
1 egg, beaten
1 tsp. vanilla
1/2 cup raisins
1/2 cup walnuts (optional)

To make the tart dough:
In a large bowl, combine flour, salt, brown sugar and shortening. Combine water, vinegar and beaten egg together. Pour egg mixture into flour and shortening mixture. Work dough with your hands and kneed until dough comes together nicely and is soft. Separate into two dough balls. Wrap dough in plastic wrap and chill in the fridge for an hour or so.

To make butter tart filling:
In a small bowl, pour boiling water over your raisins. Allow to soak until they turn slightly white in colour – about 15-20 minutes. Drain and set aside.

Using your electric mixer, cream butter and brown sugar together. Beat thoroughly. Next, add your salt and beaten egg. Next, add your vanilla and corn syrup. Mix until completely combined. Add your walnuts and raisins. Mix with a spoon until combined and set aside.

To assemble butter tarts:
Roll your chilled dough out on some parchment or wax paper until about 1/8th of an inch thick. Using a 4-inch cutter, cut out circles of the dough.vPlace in ungreased muffin tins. Scoop filling into each dough cup, filling each about 2/3 full. Bake in a 375 degree fahrenheit oven for 20-25 minutes, until the crust is golden brown. It is important to not let the filling boil. Remove from oven and allow to cool in muffin pan for about 20 minutes. Place on wire rack and cool completely.