6 January, 2022
My mom used to make these when I lived at home….I don’t remember if they were for special occasions or just because. Knowing my dad’s love of dessert and such, probably both occasions were reason enough to make them.
I rarely make the tarts, though. I don’t like making pastry. I now am able to make decent pastry, not great, but it won’t break a tooth, but I find it tedious and a lot of effort for not much return. I sometimes, and by sometimes, I mean rarely, make butter tart squares. I think I don’t bake them long enough, because the last time I made them, I had to store them in the freezer. The filling was not jelled, it was butter tart square soup, to be eaten with a spoon (or a straw). 🙂 So, take a page out of my book. Let them bake long enough, no matter how badly you want to eat one because they smell so good. Be patient!
A few years ago, a lady I worked with cleaned out her house of anything with leavening agents for Passover (I think) and gave me a sleeve of tart shells from Superstore and I realized I didn’t have to make pastry any more. And then I forgot about them even existing again until this Christmas. I went to the Wholesale Club, which is part of the Superstore chain, and loaded up with tart shells, puff pastry and phyllo dough. The only thing I’ve done anything with is half a package of the tart shells. 🙂
I always mean to make mincemeat tarts, but forget to look for mincemeat – I have a feeling I will be the only one in the house who likes it, but that’s okay!
- 18 tart shells – however you want to obtain them. If you are making the pastry, you’ll need two pie shells worth of pastry
- 1-1/2 cups of brown sugar, firmly packed
- ½ cup very soft butter, but don’t melt it – I wouldn’t use margarine for this, but if you have to, don’t use soft margarine, use the stuff that gets hard in the fridge like butter does. Comes in little blocks in a box, or in 1 lb blocks wrapped in paper. Some of the flavour comes from the butter – no butter, not so much flavour.
- 1 tsp vanilla
- 2 eggs
- optional: raisins or pecans or even walnuts
Preheat the oven to 350F. Make or thaw your tart shells. Use liners for your muffin tray – it will help give the tarts stability. You have not lived until you’ve grabbed a butter tart that isn’t in a paper or tin and had it crumble and drop out of your hand. Worst sadness, ever….particularly if it’s the last tart. That’s when you have to decide whether the 10 second rule applies.
Mix the brown sugar, butter, vanilla and eggs together in a bowl with a spoon or whisk – don’t use a mixer. Your mixture will be slightly lumpy (bits of butter).
Split the batter between the 18 shells. There is exactly enough. I added a few raisins to the bottom of each one and then poured the batter over top. You could mix the raisins into the batter, but I like the number to be even in each cup. Yes, I am that person.
Bake for 20 – 30 minutes. The filling will sink down and get ….not crispy, but definitely cooked. When cooled, the centres should gel. Even if they don’t set, though, they will still taste amazing. If you put raisins in there, it’s a fruit serving…right?
These are not keto or low carb, but this is a recipe that has been around for a very, very long time and everyone should try one at least once in their life.