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Canadian Butter Tarts

Canadian Butter Tarts

Valerie Hatfield-Ringrose

Valerie Hatfield-Ringrose

This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
  2. Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
  3. Preheat oven to 350 degrees F (175 degrees C)
  4. Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
  5. Fill the bottom of each tart shell with about 10 raisins each.
  6. Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
  7. Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SWEETNOTHINGS
21

SWEETNOTHINGS

12/6/2006

My man thought these were excellent and I am proud they are Canadian! The toasted coconut and walnuts add a nice flavor and the pastry was flaky and perfect. I LOVE butter tarts. Definately give this one a try! Update: Cdnshaz...try adding another egg and leave out the hot water or mix the filling in a saucepan over low-med heat to the consistency you want. Holly...you must have over cooked these tarts or over worked your pastry. I think this recipie is perfect as written.

CRODAL
19

CRODAL

11/13/2003

The pastry for these tarts is wonderful!

KRISTY88
18

KRISTY88

11/13/2003

This recipe was awesome, it was easy to make and cooked in no time. It also takes wonderful. Would highly recommend to anyone.

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