Real Canadian Butter Tarts
Melt in your mouth butter tarts, oh so good! The method for baking is unusual, but will prevent the filling from boiling over.
- 1 cup butter, melted
- 3 tablespoons vinegar
- 4 eggs, lightly beaten
- 4 cups brown sugar
- 2 teaspoons vanilla
- 1/4 cup currants
Preparation time 3mins
Cooking time 28mins
Line tart tins with pastry. Sprinkle 6 to 8 currants into each tart shell.
Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
Spoon into unbaked tart shells, filling about 2/3 full. Bake at 200°F for 15 minutes, then without taking the tarts out, turn the oven to 350°F. Bake another 10 to 15 min, until they start to brown. This method will prevent them from boiling over.
Note: I use Tender flake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.
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