Award-Winning Butter Tarts

Award-Winning Butter Tarts: A Canadian Culinary Classic

As a lifelong Canadian, I've always held a deep appreciation for our unique culinary heritage. Among the many delectable treats we cherish, butter tarts hold a special place in my heart. These aren't just pastries; they're tiny pockets of pure, sweet bliss, a testament to simple ingredients transformed into something extraordinary. And while countless variations exist, my recipe, passed down through generations (well, at least from my trusty cookbook!), is the one I swear by. It's the recipe that consistently delivers those perfectly gooey, melt-in-your-mouth butter tarts that always disappear far too quickly.

The history of the butter tart itself is rich and fascinating, adding another layer to their deliciousness. Originating from humble beginnings, these little pies have captured the hearts (and stomachs) of Canadians for generations. The story goes that Wilkie's Bakery in Orillia, Ontario, produced a winning entry in a national butter tart competition back in the 1970s, forever cementing their place in Canadian culinary history. That's where my love affair with this particular recipe began, a legacy passed down with a promise to uphold its legendary status.

One of the most endearing aspects of butter tarts is the delightful debate surrounding their ideal consistency. Are you a "runny" enthusiast, eagerly anticipating that delightful drizzle with each bite? Or do you prefer the firmer, more structured texture, where the sweet filling is contained within its delicate crust? I personally champion the runny variety; that exquisite, slightly gooey center adds an unmatched richness and lusciousness. But ultimately, the "perfect" butter tart is subjective, and what matters most is that each bite evokes memories, conversations, and perhaps a little friendly competition among family and friends.

Making butter tarts is an experience in itself. The process of carefully crafting each miniature pie, from rolling out the dough and forming the shells to meticulously mixing the sweet, buttery filling, feels more like a meditative act than mere baking. The aroma that fills the kitchen during baking is a sweet promise of the delightful treats to come, a siren song that beckons everyone to gather around, anticipating the first taste.

Beyond the simple act of baking, butter tarts represent something more profound. They’re a symbol of togetherness, of shared moments, and of celebrating the small joys in life. Whether it’s a family gathering, a casual afternoon tea, or a special occasion, butter tarts always seem to find their way onto the table, uniting people around a shared love for this delicious treat. The recipe I share today is more than just a set of instructions; it’s a gateway to cherished memories, a connection to a culinary tradition, and a chance to create new memories in your own kitchen.

So, gather your ingredients, roll up your sleeves, and prepare to embark on a culinary journey that will not only result in a batch of delectable butter tarts but will also connect you to a treasured piece of Canadian history. And who knows, maybe you'll even spark a new generation of butter tart enthusiasts! Trust me, these are the kind of tarts that will disappear faster than you can say “Canada!”

Step-by-step

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.