I’m thrilled to be here at Shabby Art Boutique today!
Thank you so much, Kerryanne, for having me!
I’m Jamie and I blog over at So Much Better With Age {all about vintage and French decor, DIY projects and crafts}.
Today I’m going to be sharing with you my recipe for The Best Butter Tart Ever!
I’m sharing a printable recipe below but here are a few handy tips 😉
First you’ll need to roll out your favorite pastry recipe thinly and cut into 4" rounds.
Once you assemble all the filling ingredients together, I find it best to pour it in with a bowl with a spout on it.
You can also use a small measuring cup to scoop the filling into the pastry cups.
Butter tarts are very Canadian. I’ve been making them {and eating them!} for as long as I can remember.
And it’s always been a delicious holiday memory.
The recipe calls for currants {which are smaller, sweeter raisins} but you can also use raisins.
Yum, yum, yum!
- 1/2 cup lightly packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup Crisco shortening
- 1 egg, slightly beaten
- 1 tsp vanilla
- 3/4 cup currants {or raisins}
- {use your favorite pastry recipe}
- Roll out pastry thinly and cut into 4" rounds
- Fit into a 12 count muffin tin
- Combine all filling ingredients; mix well
- Fill 1/2 of each pastry cup with filling
- Bake on bottom shelf at 425 deg for 12-15 min or just until set
- Don’t over bake and under baking will make them runny
- Cool on wire rack
Tomorrow on my blog, I’m going to be sharing my easiest pie pastry recipe {and video!} so be sure to pop over!
You might also like my 2 French Christmas Tablescapes
Looks so good !!
xoxo from PARIS
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…….*♥♥☺♥♫♥♫♥☺♥♥*’
……*♥♥♣♫♥♣♥♥♣♥♫ ♣♥♥*’
….’*♥♥♣♥♫♥♥♫♥♥♫ ♥♣♥♥*’
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That recipe sounds & looks yummy – I don’t think I’ve ever had butter tarts.
TFS
Isn’t that Christmas tree comment clever.
Toni xx
Please forgive an ignorant British girl – but how is this a BUTTER tart when there is no butter listed in the ingredients?
thanks so much for sharing, jami…and kerryanne:)