Sandra’s Butter Tarts: A Decadent Family Recipe
Butter tarts. The quintessential Canadian dessert. Flaky pastry cradling a gooey, sweet, and utterly irresistible filling. Everyone seems to have their own version, their own secret ingredient, their own family recipe passed down through generations. And today, I’m thrilled to share with you one of those treasured family recipes: Sandra’s Butter Tarts.
Sandra, my grandmother, was a baking legend. Her butter tarts were legendary, a staple at every holiday gathering, bake sale, and family event. They were the perfect balance of sweet and buttery, with a flaky crust that melted in your mouth. She never measured anything, of course, relying on instinct and years of experience. Capturing her essence in a written recipe took some doing, but I’m confident this recipe comes as close as possible to replicating her magic.
This isn’t just a recipe; it’s a taste of nostalgia, a connection to family, and a celebration of simple, comforting flavors. So, gather your ingredients, put on your apron, and let’s bake some memories!
## The Secret to Sandra’s Butter Tarts: It’s All About the Details
Before we dive into the recipe, let’s talk about what makes Sandra’s butter tarts so special. It’s not one single thing, but rather a combination of factors that contribute to their perfect flavor and texture:
* **The Pastry:** A flaky, tender pastry is crucial. Sandra always used lard, which contributes to exceptional flakiness. However, if you prefer, you can substitute with shortening or a combination of butter and shortening. The key is to keep the fat cold and to avoid overworking the dough.
* **The Filling:** The filling is where the magic truly happens. Sandra’s recipe is rich and buttery, with a hint of vanilla and a generous dose of raisins. The consistency should be thick and gooey, but not too runny. Achieving the right consistency requires careful attention to cooking time.
* **The Ingredients:** High-quality ingredients make a difference. Use real butter, fresh eggs, and good-quality vanilla extract. Don’t skimp on the raisins – they add a wonderful chewy texture and sweetness.
* **The Love:** Okay, maybe this isn’t a quantifiable ingredient, but it’s important nonetheless. Baking with love and care always results in a better product. So, put on some music, relax, and enjoy the process.
## Sandra’s Butter Tart Recipe
This recipe makes approximately 24 butter tarts.
**Ingredients:**
**For the Pastry:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup lard (or shortening, or 1/2 cup butter and 1/2 cup shortening), chilled and cubed
* 6-8 tablespoons ice water
**For the Filling:**
* 1 cup packed brown sugar
* 1/2 cup melted butter
* 1/4 cup corn syrup
* 1/4 cup milk or cream
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 cup raisins (or currants, or a combination)
* 1 large egg, beaten (optional, for brushing the crust)
**Equipment:**
* Mixing bowls
* Pastry blender or food processor
* Rolling pin
* 24 standard-size muffin tins
* Measuring cups and spoons
**Instructions:**
**Part 1: Making the Pastry**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the chilled, cubed lard (or shortening, or butter/shortening mixture) to the flour mixture. Use a pastry blender or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs. This step is crucial for creating a flaky crust. The smaller the pieces of fat, the flakier the crust will be. Work quickly to prevent the fat from melting.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the dough tough. The dough should be slightly shaggy but not sticky.
4. **Form a Disc:** Turn the dough out onto a lightly floured surface and gently gather it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, which will result in a more tender crust.
5. **Roll Out the Dough:** After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Keep the dough moving and flour the surface as needed to prevent sticking.
6. **Cut Out Circles:** Use a round cookie cutter or a knife to cut out circles that are slightly larger than the diameter of your muffin tin cups. You will need 24 circles. Re-roll scraps as needed to get all the circles. If the dough becomes too warm or sticky, return it to the refrigerator for a few minutes.
7. **Line the Muffin Tins:** Gently press each circle of dough into a muffin tin cup, making sure the dough is snug against the sides and bottom. Crimp the edges of the pastry to create a decorative border. This will also help prevent the filling from leaking.
8. **Pre-bake (Optional):** For a crispier crust, you can pre-bake the tart shells for 5-7 minutes in a preheated oven at 375°F (190°C). This step isn’t necessary, but it can help prevent the crust from becoming soggy. If pre-baking, prick the bottom of each tart shell with a fork to prevent it from puffing up.
**Part 2: Making the Filling**
1. **Combine Ingredients:** In a medium saucepan, combine the brown sugar, melted butter, corn syrup, milk or cream, vanilla extract, and salt. Stir well to combine.
2. **Cook the Filling:** Cook the mixture over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth and glossy. Be careful not to let the mixture boil. This should take about 3-5 minutes.
3. **Remove from Heat:** Remove the saucepan from the heat and stir in the raisins (or currants, or combination). Let the filling cool slightly for about 5-10 minutes.
**Part 3: Assembling and Baking the Tarts**
1. **Fill the Tart Shells:** Spoon the filling into the prepared tart shells, filling them about two-thirds full. Be careful not to overfill them, as the filling will expand during baking.
2. **Brush with Egg Wash (Optional):** For a golden-brown crust, brush the edges of the tart shells with a beaten egg. This step is optional, but it adds a nice shine and color to the finished tarts.
3. **Bake the Tarts:** Bake the tarts in a preheated oven at 375°F (190°C) for 18-22 minutes, or until the pastry is golden brown and the filling is bubbly and set. The filling should still be slightly soft in the center, as it will continue to set as it cools.
4. **Cool the Tarts:** Remove the tarts from the oven and let them cool in the muffin tins for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. The tarts will be easier to remove from the muffin tins once they have cooled slightly.
**Tips for Perfect Butter Tarts:**
* **Keep the Fat Cold:** Cold fat is essential for creating a flaky pastry. Make sure your lard (or shortening, or butter) is well-chilled before using it.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Use Ice Water:** Ice water helps to keep the fat cold and prevents the gluten from developing too much.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, which will result in a more tender crust.
* **Don’t Overfill the Tart Shells:** Overfilling the tart shells will cause the filling to spill over during baking.
* **Watch the Baking Time:** The baking time may vary depending on your oven. Keep a close eye on the tarts and remove them from the oven when the pastry is golden brown and the filling is bubbly and set.
* **Let the Tarts Cool Completely:** Letting the tarts cool completely before serving will allow the filling to set properly.
**Variations:**
* **Pecans or Walnuts:** Add chopped pecans or walnuts to the filling for a nutty flavor and texture.
* **Chocolate Chips:** Add mini chocolate chips to the filling for a chocolatey twist.
* **Maple Syrup:** Substitute some of the corn syrup with maple syrup for a richer, more complex flavor.
* **Different Dried Fruits:** Experiment with different dried fruits, such as dried cranberries, apricots, or cherries.
* **No Raisins:** Some people prefer their butter tarts without raisins. Simply omit them from the recipe.
* **Different Pastry:** While this recipe focuses on a traditional pastry crust, you can use a store-bought pastry crust for a quicker and easier option. Puff pastry can also be used, though the texture will be different.
**Storing Butter Tarts:**
Butter tarts can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 2 months. To freeze, wrap the tarts individually in plastic wrap and then place them in a freezer-safe container.
**Troubleshooting:**
* **Crust is Tough:** You may have overworked the dough or added too much water. Next time, mix the dough just until it comes together and be careful not to add too much water.
* **Crust is Soggy:** You may have overfilled the tart shells or not baked them long enough. Next time, fill the tart shells only two-thirds full and bake them until the pastry is golden brown.
* **Filling is Too Runny:** You may not have cooked the filling long enough. Next time, cook the filling until the sugar is dissolved and the mixture is smooth and glossy.
* **Filling is Too Hard:** You may have overcooked the filling. Next time, remove the tarts from the oven when the filling is bubbly and set, but still slightly soft in the center.
## Sandra’s Legacy: More Than Just a Recipe
These butter tarts are more than just a delicious dessert; they’re a reminder of Sandra, her warmth, her generosity, and her love for baking. Every time I make them, I feel a connection to her and to my family history. I hope that this recipe brings you as much joy as it has brought me.
So, go ahead, give Sandra’s Butter Tarts a try. I promise you won’t be disappointed. And who knows, maybe they’ll become a family tradition in your house too!
**Enjoy!**
**Related Recipes:**
* Classic Canadian Nanaimo Bars
* Homemade Apple Pie with Lattice Crust
* Grandma’s Chocolate Chip Cookies
This recipe is dedicated to the memory of Sandra, a woman who knew the true meaning of baking with love.