Professional Chef's Best Butter Tarts Recipe!
Chef Michael Smith prepares Canadian style maple brown butter tarts. Recipe ingredients and cooking instructions are in the description below.
Recipe Ingredients:
Pastry
3 cup flour
1 cup sugar
1 freshly grated whole nutmeg
½ tsp salt
1 cup frozen butter, grated
½ cup ice water
Filling
½ cup butter
½ cup maple syrup
½ cup brown sugar
2 eggs
2 tsp vanilla
2 Tbsp flour
Cooking directions:
Pastry
1. Preheat your oven to 450ºF and turn on your convection fan if you have one.
2. In a large bowl whisk together the flour, sugar, nutmeg and salt. Grate in the frozen butter using the large holes of a standard box grater and toss quickly to thoroughly coat with flour. Sprinkle in the ice water then stir until a dough forms. Knead the dough just a few times as needed to bring everything together. Immediately roll it out thinly – about 1/4 inch thick – and cut out 12 circles. Fit them into a lightly oiled muffin tin. Freeze any leftover pastry for your next baking project.
Filling
1. Brown the butter by placing it in a saucepan over medium heat, heating and melting it until it begins to steam and foam. Keep a close eye on it as it foams. Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla. Add the flour and stir to combine.
2. Pour the filling into the prepared shells. Bake until puffed and browned, about 10-12 minutes.
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???? Rum Raisin Butter Tart Squares Recipe
This Rum Raisin Butter Tart Squares Recipe will scratch your butter tart recipe itch without having to make and roll pastry...
Ingredients
Base:
½ cup (125 mL) butter, softened
2 tbsp (30 mL) icing sugar
1½ cups (375 mL) AP flour
Topping:
1½ cups (375 mL) packed brown sugar
¼ cup (60 mL) butter, melted
2 eggs, beaten
1 tbsp (15 mL) white vinegar
1 tbsp (15 mL) dark rum
1 tsp (5 mL) vanilla
1 cup (250 mL) raisins
Method:
In bowl, cream butter with icing sugar; mix in flour until it looks like small crumbs.
Press into parchment paper--lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden, 12 to 15 minutes.
Topping:
Whisk together brown sugar, butter, eggs, vinegar, rum & vanilla; stir in raisins.
Pour over baked Base.
Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, around 35 minutes.
Let cool in pan on rack. Refrigerate 1-2 hours then cut into squares.
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Professional Baker Teaches You How To Make BUTTER TART SQUARES!
Butter Tart Squares are the next level of the Butter Tart: perfect for dessert and ready made to have ice cream melt all over the top of it! Join Chef Anna Olson as she shows you how to make these incredible squares + a bonus recipe for the best ice cream to accompany it!
Don't forget to try out the recipe below, and make sure to let us know how your squares turned out in the comments section below!
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Ingredients
Crust
1 ½ cups all-purpose flour
5 Tbsp icing sugar
¾ cup cold unsalted butter
Filling
½ cup walnut pieces, lightly toasted
½ cup chocolate chips
1 cup packed light brown sugar
⅔ cup maple syrup or corn syrup
6 Tbsp unsalted butter, melted
3 large eggs, at room temperature
1 Tbsp white vinegar
2 tsp vanilla extract
Directions
Crust
1. Preheat the oven to 350ºF (180ºC). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
2. Stir the flour and icing sugar together in a bowl and use a box grater to grate in the cold butter, followed by a fork or pastry cutter to work the mixture until crumbly and pieces of butter are no longer visible (the mixture won’t come together like a dough.) Spread this into the prepared pan and press down and up the sides just a little bit. Bake for about 20 minutes, until it just begins to brown at the edges. Cool completely before filling.
Filling
1. Sprinkle the walnut pieces and chocolate chips over the cooled crust in an even layer. In a large mixing bowl, whisk the brown sugar, corn syrup and melted butter. Whisk in the eggs, white vinegar and vanilla until smooth. Pour this carefully over the nuts and chocolate chips and bake for 30-40 minutes until set, and beginning to bubble at the edges. Cool the pan on a rack and, while still a little warm, lift the parchment (with the square) out of the pan so that it can be easily removed once chilled (the sugar sets and sticks once cooled). Chill this in the pan before slicing and once sliced, the squares can be stored at room temperature.
2. To get precise squares, trim away the edges (save for butter tart ice cream, see Cook's Note) and cut when chilled.
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BUTTER TART BUFFET | ANNA OLSON
Impress your friends and family with a quintessentially Canadian recipe: Butter Tarts! In this video, Chef Anna Olson makes a batch of delicious butter tarts using her Anna Olson Kitchen collection, available at Hudson's Bay and thebay.com
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RECIPE:
Yield: 12 butter tarts
Prep Time: 40 minutes
Bake Time: 20 minutes
Pastry:
2 ½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp (5 g) salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp (10 mL) white vinegar or lemon juice
Filling:
¾ cup (150 g) dark brown sugar, packed
¾ cup (175 mL) maple syrup
½ cup (115 g) unsalted butter, melted
2 large eggs, at room temperature
1 tsp (5 mL) white vinegar
1 tsp (5 mL) vanilla extract
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
1. Preheat the oven to 200°C (400°F) and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
2. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.
3. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 190°C (375°F) and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.
BUTTER TART BUFFET
Many are particular about what they like in their butter tarts. Some prefer raisins, others like walnuts, and some like chocolate chips. For a crowd-pleasing treat, so that everyone can enjoy their butter tarts “their way”, create a “buffet” of butter tarts. Simply bake a batch of plain butter tarts, and have ready a selection of favourite items that guests can then use to top their butter tarts.
I present the selection in little mason jars, to keep the style rustic and cottage-y. Toppings include:
Maple toasted walnut pieces
Salted roasted pecans
Whiskey soaked raisins
Chocolate Chips
Chopped Cooked Bacon (optional)
Chocolate Sauce &/orCaramel Sauce (the sauces helps to make the toppings stick)
Cooked BACON!
Sprinkles!
You’ll be surprised how many people end up putting “everything” on their butter tarts!
Butter Tart Squares | Easy, Fast and Simple!
*Watch on highest video quality available*
Hello guys! Before attempting to make the recipe...Please read below ↓↓↓↓↓↓↓↓↓↓
Here is a recipe that i think you guys will love to learn. It's not only simple, it tastes divine! I warn you though...it is sweet, it is a dessert anyway! haha!
Originally Canadian, these bars are perfect with coffee or tea. It is is a good quick dessert for those who are looking for something sweet! I tell you, this wont last a day! hehe!
___
Watch the whole video to learn the procedure to do it.
Recipe is on the video
Butter Tart Squares | Easy, Fast and Simple!
*Icing sugar, confectioners sugar, powdered sugar are all the same. (make sure to sift it!) :)
*You may use any kind of nut you want. You may also add dried fruit or even chocolate chips.
*You may try and use any kind of sweet syrup you have like Honey, Golden syrup, even Maple syrup! Tell me on the comments down below how it turned out! I will love to hear from you. :)
After the first baking of the shortbread base, cool it completely before making and adding your topping.
After baking everything, cool the bars at room temperature before cutting. You may also refrigerate it for 30min-1hr to stiffen it up as it will be goooeeeyyy! ;)
A more detailed instructions here:
Conversions:
Here are some other videos to watch:
Coconut pie -
Chocolate Crinkles -
Fudgy Brownies -
Food for the Gods -
Magic bars(no coconut) -
Graham flan cupcakes -
Graham Polvoron with Mangoes -
Banana Chocolate Chip Muffins -
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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.