Super Easy Old Fashioned Creamy Gooey Butter Tart Recipe

Super Easy Old Fashioned Creamy Gooey Butter Tart Recipe
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Here is a delicious yummy super easy old fashioned creamy gooey butter tart recipe. Butter tarts are soooo quintessential Canadian and one of our favorite desserts along side a cup of coffee or tea. These small guys pack a big punch of sweetness, made with simple ingredients, our butter tart recipe will have everyone craving for seconds and thirds and fourths. Dating back to the mid of 1600’s the butter tart gained it’s popularity, by early 1900’s it was being sold through bakeries in Canada, particularly in Ontario. So what’s so great about these delicacy’s? Actually simplicity, they are made with a simple flaky pastry and filled with a filling that’s made with Corn or maple syrup, butter, sugar and eggs. That it, easy pessy!!

How to make our yummy butter tarts, below is the recipe.

Flaky Pastry Ingredients:

2 1/2 cups (320 grams) all-purpose flour

1/2 teaspoon iodized sea salt ( 3 grams)

1/2 cup ( 125 grams) Cold Water more or less

1 cup (250 grams) unsalted Butter chopped up in small pieces

Buttery Tart Filling Ingredients:

1cups (213 grams) Packed Brown sugar

¼ cup (60 grams) butter ( melted)

2/3 cup ( 225 grams) corn syrup

2 Whole large eggs (100 grams)

2 tsp (10 grams) Lemon juice

1 1/2 tsp (7.5 grams) natural vanilla

Method

1. Add the all purpose flour, granulated white sugar and salt in a mixing bowl and mix for 2 minutes on slow speed using a paddle attachment.

2. Add in the butter and mix on slow speed until mixture has turned into a crumble type consistency.

3. Add in the water and continue to mix just until dough starts to develop and come together

4. If you find the dough a bit dry add a little more water about a teaspoon or so.

5. Portion the dough in half, cover with plastic and place into refrigerator for about 1 hour.

3. In a clean mixing bowl, add the packed brown sugar, corn syrup, melted butter, vanilla extract, eggs and lemon juice and mix with a paddle attachment on slow speed for approximately 4 minutes and set aside.

4. Remove chilled dough from refrigerator, lightly dust working surface with flour and using a rolling pin, sheet the dough down to about 4 mm. Using a 4 inch cookie cutter, cut out disks and place into muffin molds gently pressing pie dough in and around the side of the mold. If dough is Press each round into well of muffin tin. Refrigerate for 20 to 30 minutes.

5. Chill dough for addition 45 minutes or so.

6. Preheat your oven to 400 degrees Fahrenheit (200 Celsius)

7. Remove pie dough from refrigerator and fill each tart shells with the butter cream filling just under the rim.

8. Bake in middle rack of oven for about 12 minutes then drop the temperature down to 375°F (190°C) and bake for additional 6-8 minutes or until pie dough is golden light brown.

(Do not let the filling bubble. Once baked, remove from oven and cool down before removing from baking pan.

Butter Tart

 

buttery butter tart recipe

Super Easy Old Fashioned Creamy Gooey Butter Tart Recipe

Here is a delicious yummy super easy old fashioned creamy gooey butter tart recipe. Butter tarts are soooo quintessential Canadian and one of our favorite desserts along side a cup of coffee or tea. These small guys pack a big punch of sweetness, made with simple ingredients, our butter tart recipe will have everyone craving for seconds and thirds and fourths.

5 from 10 votes
Prep Time 30 mins
Cook Time 10 mins
Course Dessert
Cuisine Canadian
Servings 6 people

Ingredients
  

  • Flaky Pastry Ingredients:
  • 2 1/2 cups 320 grams all-purpose flour
  • 1/2 teaspoon iodized sea salt 3 grams
  • 1/2 cup 125 grams Cold Water more or less
  • 1 cup 250 grams unsalted Butter chopped up in small pieces
  • Buttery Tart Filling Ingredients:
  • 1 cups 213 grams Packed Brown sugar
  • ¼ cup 60 grams butter ( melted)
  • 2/3 cup 225 grams corn syrup
  • 2 Whole large eggs 100 grams
  • 2 tsp 10 grams Lemon juice
  • 1 1/2 tsp 7.5 grams natural vanilla

Instructions
 

  • Add the all purpose flour, granulated white sugar and salt in a mixing bowl and mix for 2 minutes on slow speed using a paddle attachment.
  • Add in the butter and mix on slow speed until mixture has turned into a crumble type consistency.
  • Add in the water and continue to mix just until dough starts to develop and come together
  • If you find the dough a bit dry add a little more water about a teaspoon or so.
  • Portion the dough in half, cover with plastic and place into refrigerator for about 1 hour.
  • In a clean mixing bowl, add the packed brown sugar, corn syrup, melted butter, vanilla extract, eggs and lemon juice and mix with a paddle attachment on slow speed for approximately 4 minutes and set aside.
  • Remove chilled dough from refrigerator, lightly dust working surface with flour and using a rolling pin, sheet the dough down to about 4 mm. Using a 4 inch cookie cutter, cut out disks and place into muffin molds gently pressing pie dough in and around the side of the mold. If dough is Press each round into well of muffin tin. Refrigerate for 20 to 30 minutes.
  • Chill dough for addition 45 minutes or so.
  • Preheat your oven to 400 degrees Fahrenheit (200 Celsius)
  • Remove pie dough from refrigerator and fill each tart shells with the butter cream filling just under the rim.
  • Bake in middle rack of oven for about 12 minutes then drop the temperature down to 375°F (190°C) and bake for additional 6-8 minutes or until pie dough is golden light brown.
  • (Do not let the filling bubble. Once baked, remove from oven and cool down before removing from baking pan.
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