Recipe: Appetizing Gramma Joan's butter tarts

Gramma Joan's butter tarts. Mix sugar, syrup, vanilla and butter in a saucepan. Bring to just boiling and remove from heat. Passed down from Gramma Hulda, to Gramma Joan and Auntie Sandra and to me.

I've sampled them in many places across the country and this thick pastry version is my favourite. See more ideas about butter tarts, tart recipes, canadian butter tarts. These butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center. You can have Gramma Joan's butter tarts using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Gramma Joan's butter tarts

1. You need 3/4 cup of packed brown sugar.
2. It's 1 cup of corn syrup.
3. Prepare 1/4 cup of butter.
4. You need 1 tbsp of vanilla.
5. You need 2 of beaten eggs.
6. It's 18 of tart shells.

Butter tarts are one of my all time favourite sweet treats and have been for many years. I don't often make them because, to be absolutely frank, I would not rest until I had eaten all of them! Of course, Canadians love these tarts and I have had some fine examples in other parts of the country. This is my Grandma recipe for butter tarts in homemade pastry.

Gramma Joan's butter tarts step by step

1. Mix sugar, syrup, vanilla and butter in a saucepan. Stirring often. Bring to just boiling and remove from heat..
2. Whip in eggs.
3. Pour into raw shells, filling them 3/4 full. (if you like, add a few raisins to the bottom of shells first).
4. Bake the tarts for 10 minutes at 400 F, then reduce oven to 375 F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned..
5. Let cool on a rack completely before eating..

Stir raisins and vanilla extract into butter mixture. A butter tart (French: tarte au beurre) is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential treats. A butter tart is a small pastry tart, which generally consists of butter, sugar, syrup, and egg, filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top. The original butter tart filling consisted of currants, brown sugar, egg and butter and is believed to have been created in the Ontario area in the Most often, the currants are replaced by raisins in many Canadian Butter Tarts which I find too sweet, and lacking the tart reference of the currant. Within its fragile pastry shell and its sticky filling of butter, sugar, syrup and egg, the butter tart holds Canada's memories of long weekends, country bakeries, recipes handed down through generations—and an eternal debate over raisins. © Photo: Liam Mogan.