Hello Sugar Lovers!
So on Facebook I put a poll up asking you guys to choose between focaccia bread or butter tarts and it was a land slide for butter tarts. That brings us to now! I spoke to my grandma and she gave me this awesome recipe for butter tarts. I have also altered the recipe a little as you will see because my ungrateful fiance informed me that he won’t eat them if they have raisins in them. He is getting a little cranky in his old age.
So to get started I do what I always typically do. I will bring out all the stuff I need to make the recipe. Its always just easier that way. Now because I have never made butter tarts before I wanted to stack the odds in my favour as much as I could…..
….May the odds be ever in your favour my fellow Hunger Games fans.
Ok sorry back on track. So I decided to buy the shells frozen and then just make the filling. You can buy them just like you would frozen pie shells. The one that I got had 12 of them in a package but there are other amounts you can get.
So I won’t have a recipe for the shells but I will be putting the ingredients for the filling below.
- 3/4 Cup Brown Sugar
- 1/2 Cup Maple Syrup
- 1/3 Cup Melted Butter
- 2 Eggs
- 1 TBSP Cider Vinegar
- 1/2 TSP Salt
- 1/2 Cup Raisins (about 8 per cup. add them into the shells)
First things first is to pre-heat the oven to 350 Degrees. Once your done that we can start on the filling. Your going to honestly just add in all those ingredients so that makes it super simple. If you do decide to make the tarts with raisins then you will be putting them in to the cup not into the mixture.
So while I was attempting to put in my very first ingredients I hit a bit of a snag. The brown sugar had clumped together in the jar I have it in. If anyone has a good way to keep brown sugar from doing that it would be very appreciated. I find it just forms to anything you put it in then you have to break it apart. Which makes Ashley a very angry girl. It takes sooo long to get the pieces broken up.
Also when it comes to the cider vinegar I used apple cider vinegar and I was a bit scared to put the amount in that it says so I put a little less than that.
Now once you have all your ingredients mixed together in your bowl you will have to get the tarts ready. I put all of them onto a large baking sheet. Now your mixture is going to look a little grainy. What I mean by this is that it isn’t completely smooth and that’s ok. Your going to need to put your raisins into the cups if you would like to add them. If not you can simply skip that step and move on to filling the tarts. So when you pore it in make sure to be careful because it can go side ways in a bad way. I tried to just go slow but they fill up pretty frickin quickly. With the raisins you can either put them on the bottom or the top which ever one makes ya happy.
Now that its all put together you can go ahead and put them in the oven. Bake them for 20-25 minutes.
Now this is pretty accurate so make sure you take them out at least at the 25 minute mark. You are going to notice that the tops of the tarts will look almost frothy when they are baking. Don’t worry it will go down when they are cooling I wasn’t entirely sure how to check to see if a butter tart is done so I just decided to chance it and let them cool. Taste test is the best type of test!
You can go ahead and let them cool. I will include some pictures down below of both the tarts with and without the raisins. So your done! wasn’t that easy?
So guys I will be a bit busy for the next little while so I will be trying to upload a blog at least every other week for you guys. I also messed up pretty bad and accidentally wrote the butter tart blog before the St. Patricks Day one. So I apologize for that one being waayy late. Thanks for being so understanding guys!
Make sure to like and subscribe so I know you guys like the blogs! As always you can check out my Facebook Page https://www.facebook.com/ashleyJ306/ where I post lots of updates. You can also choose to support The Baking Project through my Patreon Account https://www.patreon.com/user?u=13105790.
Happy Baking Everyone!
Your Friendly Neighbourhood Baker
The Baking Project 