Butter Tarts have that perfect ratio of pastry to filling. That
is because they are traditionally made as individual tarts. Butter
Tarts are not to be eaten daintily with a fork, but should be
picked up and eaten in a few delicious bites. I like them warm from
the oven, at room temperature, or even cold from the fridge.

Canadians definitely have their own opinions as to what makes
the perfect Butter Tart. Over the years I have had many discussions
on what is the best pastry to use for the crust. Should the filling
be firm or runny. And should the filling contain raisins or
walnuts, or even both.

For me, I like a Butter Tart with a crisp and crumbly pastry
that is made with butter. And I like a filling that is soft but not
runny, which means no corn syrup is added. I waiver on whether I
prefer raisins or walnuts and sometimes I simply use both. As far
as the raisins, I like the dark Thompson variety. If nuts are used,
Canadians like walnuts but Americans may want to use pecans to
emulate the pecan pie. These little gems are baked in a fairly hot
oven until the crusts have nicely browned and the filling has set.
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Article and Demonstration by Stephanie Jaworski

Photo and Videography by Rick Jaworski

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