The Kitty Chef (The Oreo Cat): Butter Tart Squares
Wikipedia refers to butter tarts as “one of Canada’s quintessential desserts”. Similar to sugar pie, they have a pastry shell, filled with sweet gooey buttery filling that’s semi-sold and VERY rich! Canada is the birthplace of this delectable treat! During the holiday season it’s almost a patriotic duty to offer up these tasty little pieces of Canadian History.
*Note: The amounts reflected below are for 1 batch of squares. We doubled the recipe in this video to make 2 batches (one with raisins, one without).
Ingredients:
BASE
½ cup butter (softened)
¼ cup brown sugar
1 cup of All Purpose Flour
FILLING
¾ cup brown sugar
¼ cup butter (softened)
½ cup corn syrup
2 eggs
1 tsp vanilla extract
2 tbsp of All Purpose Flour
½ tsp baking powder
½ cup raisins (optional)
Method:
Preheat the oven to 350ºF. Lightly grease an 8” x 8” baking dish. For the BASE:In a large mixing bowl, add the butter, brown sugar and flour. Mix with a fork until mixture is a crumbly dough. Press the dough evenly into the bottom of the greased pan. Bake for 20 minutes, or until lightly browned.For the FILLING:In a large mixing bowl, add the butter, brown sugar, corn syrup, eggs, vanilla, flour and baking powder. Cream together the mixture with a whisk or an electric beater until it is smooth with no lumps. Pour the filling over the baked pastry base. If using raisins, sprinkle them evenly over baked pastry base. Pour the filling over the raisins. Bake for 25 - 35 minutes (or until filling is set). Let cool and cut into squares.
*Note: You can easily replace raisins with chopped pecans.
For more easy recipes like this one, check out Oreo’s cookbook “The Kitty Chef: Easy Family Recipes” available worldwide via: theoreocat.com
(Royalty Free music by E’s Jammy Jams)
*recipe for human consumption only
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email: theoreocatofficial@gmail.com
How to make butter tart squares
Making squares is easier than tarts. My husband, who's family came to Canada from Germany in the 1950s, did not know what a butter tart was until he was with me. Most of my family heritage is from the UK. I can highly recommend the Company's Coming cookbooks. I have several of them and they are used fairly often. Another Canadian icon!
This is the Wikipedia entry for butter tarts : A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential treats. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. The butter tart should not be confused with butter pie or with bread and butter pudding.
Professional Baker Teaches You How To Make BUTTER TARTS!
Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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Butter tart squares |dessert recipe | baking
Fast and easy butter tart recipe without all that work.
#baking #buttertartsquares #dessert
Cooking with Chippy - Apple Butter Tart Squares
Our resident baker, reporter Julie Slack, takes us into her kitchen to create apple butter tart squares in honour of the the annual Cumis apple donation distributed by Co-operators Insurance.
Classic Canadian Butter Tarts | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Pastry crust
1 ½ cup all-purpose flour 163 grams
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter cubed (112 grams)
¼ cup cold water
Butter Tart filling
1 cups brown sugar, packed (190 grams)
½ cup golden corn syrup
¼ cup salted butter, melted
2 eggs
1 teaspoon white vinegar (optional: it helps to cut the sweetness)
1 teaspoon vanilla extract
Optional: ½ cup raisins or pecans
Instructions
Pastry tart shells
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (FOOD PROCESSOR: combine flour, salt, sugar by pulsing a few times. Add in butter cubes and pulse until crumbly)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary. (FOOD PROCESSOR: Add water and pulse until dough starts to form a ball, then press dough together into a ball)
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 week.
Roll out pastry on a large piece of wax paper -- make sure it isn't too thin.
Cut dough into 3-3.5 rounds using a circle cookie cutter, large cup or small bowl.
Place rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and up the sides. If you knick a hole in it, use your finger to press the pastry back together. You will fill one 12-cup muffin pan.
Place muffin pan into the freezer for 10-15 minutes.
Butter Tart filling:
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vinegar (if using) and vanilla
Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12.
Bake for 20-25 minutes, until pastry is golden brown and filling has puffed slightly.
Let cool for 10 minutes in pan before removing to a wire cooling rack.
Store baked butter tarts in the fridge for several days or in the freezer for 3 months.