Classic Canadian Butter Tarts with Currants
Experience the delectable taste of these traditional Canadian butter tarts, known for their flaky crust and rich, gooey filling. Each bite melts in your mouth, offering a perfect balance of sweetness and a hint of vanilla. The inclusion of currants adds a touch of fruity tartness, enhancing the overall flavor profile. This unique baking method, which involves a gradual increase in oven temperature, ensures that the filling remains perfectly set without boiling over, making these tarts not just delightful but also visually appealing. Ideal for gatherings or as a special treat, these butter tarts are sure to impress!
24
Servings
180
Calories
6
Ingredients
Ingredients
butter
1 cup (melted)
vinegar
3 tablespoons (none)
eggs
4 (lightly beaten)
brown sugar
4 cups (packed)
vanilla extract
2 teaspoons (none)
currants
1/4 cup (for sprinkling into tart shells)
Instructions
1
Preheat your oven to 200°F (93°C).
2
Prepare the pastry by following the instructions on the Tenderflake lard box, ensuring the dough is chilled before rolling it out. Roll the dough slightly thicker than pie crust to create a sturdier tart shell.
3
Line individual tart tins with the pastry, trimming any excess dough from the edges.
4
Sprinkle 6-8 currants into each tart shell, distributing them evenly.
5
In a separate bowl, allow the melted butter to cool to room temperature, then add the vinegar, lightly beaten eggs, brown sugar, and vanilla extract. Stir the mixture until it is smooth and well combined.
6
Carefully spoon the filling into each unbaked tart shell, filling them approximately 2/3 full to allow for expansion.
7
Bake the tarts in the preheated oven for 15 minutes. After this time, without opening the oven door, increase the temperature to 350°F (175°C) and continue baking for an additional 10-15 minutes, or until the tarts start to brown slightly on top.
8
Remove the tarts from the oven and allow them to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
10.6g
Fat
19.5g
Carbs
2.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Canadian Butter Tarts?
They are traditional Canadian desserts known for their flaky crust and rich, gooey filling.
How many servings does this recipe make?
This recipe yields 24 servings.
How many calories are in one butter tart?
There are 180 calories per serving.
What is the fat content per tart?
Each tart contains 10.6g of fat.
How many carbohydrates are in each serving?
Each serving contains 19.5g of carbohydrates.
How much protein is in a tart?
There is 2.3g of protein per serving.
What makes this baking method unique?
The method involves a gradual increase in oven temperature to ensure the filling sets without boiling over.
What is the initial oven temperature?
The oven should be preheated to 200°F (93°C).
What is the second baking temperature?
The temperature is increased to 350°F (175°C) after the first 15 minutes.
How long do the tarts bake at the lower temperature?
The tarts bake at 200°F for 15 minutes.
How long is the second baking period?
The tarts bake at 350°F for an additional 10-15 minutes.
What type of pastry is recommended?
The recipe suggests following the instructions on the Tenderflake lard box.
How thick should the pastry dough be rolled?
Roll the dough slightly thicker than a standard pie crust to create a sturdier shell.
How many currants should be added to each tart?
Sprinkle 6-8 currants into each individual tart shell.
What ingredients are in the butter tart filling?
The filling consists of melted butter, vinegar, eggs, brown sugar, and vanilla extract.
How much brown sugar is required?
The recipe calls for 4 cups of packed brown sugar.
How much butter is needed?
You will need 1 cup of butter, melted and cooled.
Why is vinegar used in the filling?
Vinegar is added to the filling mixture to balance the sweetness.
How many eggs are used?
The recipe requires 4 lightly beaten eggs.
How much vanilla extract should I use?
Use 2 teaspoons of vanilla extract.
How full should the tart shells be filled?
Fill the shells approximately 2/3 full to allow room for the filling to expand.
Should the oven door be opened when changing temperatures?
No, you should increase the temperature without opening the oven door.
How do I know when the tarts are finished baking?
The tarts are done when they start to brown slightly on the top.
How should the tarts be cooled?
Allow them to cool in the tins for a few minutes before moving them to a wire rack.
What is the role of currants in this recipe?
Currants add a touch of fruity tartness to the sweet filling.
What tags are associated with this recipe?
Tags include butter tarts, canadian desserts, tarts, desserts, and currants.
Is the pastry chilled before rolling?
Yes, the dough should be chilled before you roll it out.
What texture should the filling have?
The filling should be smooth and well combined before baking.
Can these tarts be served at gatherings?
Yes, they are ideal for gatherings and as special treats.
How many total ingredients are listed?
There are 6 main ingredients listed for the filling and additions.