Aunt Marion’s Butter Tarts

Food

Jan 26

I started my maternity leave about a week ago and now with all my to-do’s checked off the list, it’s pretty much just a waiting game at this point. I’ve been enjoying finding ways to pass the time - cleaning the house, catching up on shows, organizing Mabel’s toys, reading, baking. I was thumbing through my old recipe box the other day and came across this recipe scribed on a recipe card in my Mom’s handwriting. Call it nesting instincts or just my lifelong appreciation for good treats, but I couldn’t get it out of my head. It’s been a while since I’ve made homemade butter tarts and suddenly that’s all I could think about. They’re one of my favourite treats and something I will always come back to as a comfort food. Ultra sweet, but comforting.

This recipe was my Grandma’s best friend’s recipe. Aunt Marion. They’re simple, but classic. Sweet, but balanced. Nostalgic and delicious. You’ll enjoy making them as much as you’ll enjoy eating them.

For the Pastry

You’ll need -

1 1/2 cups of all purpose flour
1 tsp. of white sugar
1/2 tsp. of salt
1/2 cup of cold butter, cubed
1/4 cup of ice water

In a large bowl, stir together the flour, white sugar, and salt. Cut in the cold butter cubes using a pastry cutter or a fork. Continue to work it in until pea-sized balls form. Create a well in the middle and sprinkle in the water. Begin to incorporate the water with a fork, being mindful not to touch the mixture with your hands. Add more water as needed until the pastry just barely starts to hold together. Use your hands to form it into a ball. If it easily crumbles apart, add more ice water in small bits at a time. If you add too much water or work the dough too much, the pastry will be tough. Once you can form it into a disc shape (it may still be a little crumbly), wrap it in plastic wrap and refrigerate for at least 1 hour.

For the Filling

You’ll need -

1 cup of brown sugar
2 eggs
2 Tbsp. of butter, softened
2 Tbsp. of cream
2 Tbsp. of corn syrup

Whisk all the ingredients together until well incorporated.

To Assemble

Once the pastry has chilled, preheat the oven to 350 degrees. Remove the pastry disc from the fridge and roll out to 1/4” thick. Cut out 12 circles using a 3-3 1/2” round cookie cutter or the rim of a glass. Place each round into a greased muffin pan, pushing the pastry into the bottom corners of each muffin cup. If the pastry rips, use your fingers to rejoin it. Once all 12 shells are ready, place the tray into the fridge or freezer for 15-30 minutes.

Divide the butter tart filling evenly amongst the 12 tart shells. Bake in the preheated oven for 18-20 minutes or until the filling is only slightly jiggly and the pastry edges are golden. Allow the tarts to cool before removing them from the pan. Store in an airtight container in the fridge for a few days or freeze for a couple of months.