A Twist On The Old-Fashioned Butter Tart
During the holiday season no feast can be considered truly complete without the final slice of pie. That’s why it can be a nice surprise to receive your very own tart instead! After all, there’s nothing better than having a miniature pie with all the devilish delights of a full-sized serving to yourself. This time of year we love making all sorts of deserts including this tart recipe, because it brings back nostalgic memories of baking in the kitchen while preparing for the holidays with family.
These tarts make for the perfect sized serving after any meal and the filling can be made infused or not – so feel free to use your favourite pie crust. We have been using a Crisco based pie crust for years, it’s super flakey and really allows the filling to stand out. We like adding a little bit of nuts for texture, our favourites include pecans and walnuts as they pair perfectly with this. Butter tarts have a tendency to be super sweet, but we found the infused butter actually helped to balance the flavours and the nutmeg masked any taste from the cannabis. We hope you enjoy this twist on mom’s classic butter tart recipe!
Butter Tart Filling
1 cup raisins
1 cup brown sugar
1 egg beaten
2 tbsp medicated butter
1/2 tsp nutmeg
1/2 tsp vanilla extract
Optional: 1/3 cup pecans or walnuts
2 cup flour
1 tsp salt
1 cup Crisco chilled
1 tbsp vinegar
2 tbsp cold water
Makes 12 Butter Tarts
- Preheat oven to 350ºF. Add raisins to a bowl and cover with hot water to help plump them up.
- While raisins are soaking, start the pie dough (continue with recipe below or use your favourite pie crust recipe and skip ahead).
- In a large bowl mix together flour and salt. Add chilled Crisco and combine together using two forks, making sure to not over mix, you want little clumps like the photo below.
- In a small bowl, mix together water, beaten egg and vinegar. Pour evenly over the flour mixture. Stir with a fork until just combined. Use your hands to make into a ball and flatten the ball into a circle. Wrap in plastic wrap and place in the fridge for about 15 minutes.
- Strain raisins and return to a dry bowl. While the raisins are still warm add in the brown sugar, infused butter and beaten egg. Stir to combine. Add in vanilla and nutmeg. Optional: Add 1/3 cup of pecans or walnuts.
- On a lightly floured surface or between two pieces of parchment paper, roll out the pastry until about 1/4” thick. Use a cup or cookie cutter to make circles with the pasty and line a regular sized muffin tin – they should have a little lip on them. Sometimes I use cupcake liners to help with clean-up.
- Poke the bottoms with a fork and bake without filling for 10 minutes on the centre rack of the preheated oven. This will help the tarts from having an undercooked bottom.
- Removed pre-baked shells and add a spoonful of filling to each. This should be enough to divide evenly between the 12 tarts.
- Place tray back in oven and bake for 18-20 minutes until crust is slightly golden and filing is set.
- Let them sit in the tray for a few minutes, this will make them easier to remove. Enjoy!