Butter Tart

Name: Butter Tart
Total time: 1 h 10 min
Yield: 12
Cuisine: Canadian
Ingredients: 400 g Shortcrust pastry; 110 g Butter, softened; 200 g Soft brown sugar; 80 ml Maple syrup; 2 Eggs; 1 tsp White vinegar; 1 tsp Vanilla extract; 1/4 tsp Salt; 80 g Raisins or currants

A small pastry shell filled with butter, brown sugar, syrup and egg, baked until the top cracks and the middle is still liquid — and the runny-versus-firm argument has been going for a century.

المصدر

الوصفة من Canadian regional kitchens · 🏺 تقليدي · Acadian Nova Scotia, Vancouver Island, small-town Ontario — a country too big for one cuisine, where the best dishes are named after the place that made them.

Canadian · Ontario tart — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a small pastry tart highly regarded in Canadian cuisine, the butter, sugar, syrup and egg filling and the runny-versus-firm debate. Quantities and method are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Oh Yum with Anna Olson Cookin' Round The World Travel & Taste

⏱ 70 دقيقة🍽 12 حصة🔥 290 سعرة🇨🇦 كندا

حلالنباتيخالٍ من المكسرات

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Roll the pastry thin and cut 12 rounds. Press them into a muffin tin, right up the sides.
Chill the lined tin 20 minutes while you make the filling.
Beat the butter and sugar together, then beat in the eggs, syrup, vinegar, vanilla and salt until smooth.
💡 Do not whip air into it. A foamy filling rises like a soufflé, then collapses and cracks apart as it cools.
Put a spoon of raisins in each shell and pour the filling over, two-thirds full and no more.
Bake at 200°C for 15 to 18 minutes. The tops should be puffed and cracked and the centres should still wobble hard.
💡 Take them out while the middle still moves. They set as they cool, and a tart baked until firm in the oven is a solid one in the tin.
Cool 10 minutes in the tin before lifting them out — any sooner and the bottoms tear.

💡 نصائح

Runny or firm is the central Canadian argument, and the annual butter tart festivals in Ontario judge both categories separately.
The vinegar is not a mistake. A teaspoon stops the sugar crystallising and keeps the filling smooth instead of grainy.
It is one of the few pastries with a genuinely Canadian origin — the earliest published recipe is from Ontario in 1900.