Sprinkle the base evenly with the crushed pecan pieces or raisins (in filling ingredients). Place the dough inside each muffin cup and form into a crust along the base and walls with your fingers.
![butter tart butter tart](https://weekendatthecottage.com/wp-content/uploads/2018/06/ButterTarts13.jpg)
Divide into 5-6 parts (you can make 6 shorter cups or 5 taller ones - like mine). Form the mixture into a ball and knead briefly. It should be very very soft and pliable but not sticky - so you can form it easily into a ball with your hands).
![butter tart butter tart](http://i.ytimg.com/vi/El0QqbL4CW4/maxresdefault.jpg)
So they’ve been on my Canadian-Classics-to-Tackle list for a while, but somehow never a priority because I’ve been trying to keep away from dairy-free butters altogether (or at least as much as possible) in my recipes. Making them at home is also quite popular, though I have to admit I always just bought in the past since they are so ubiquitous…
#Butter tart windows#
They’re stocked at almost any Canadian grocery store, they’re proudly displayed in bakery windows and cafes… Actually the nearest town to where I used to live a few years back (located in the middle of nowhere) only had about 5 shops total(!), and one of them was a butter tart shop! That’s how serious Canadians can be when it comes to butter tarts. The amount of salt necessary for this recipe got cut off.You see, butter tarts are kind of a quintessential little treat around these parts. This was a relatively easy dessert to make. Once I arranged the raspberries, I poured the filling over the berries and my tart is currently in the oven.
![butter tart butter tart](https://www.biggerbolderbaking.com/wp-content/uploads/2021/03/Canadian-Butter-Tarts-scaled.jpg)
I let the browned butter cool as long as I let the tart cool (approx.
![butter tart butter tart](https://seasonedskilletblog.com/wp-content/uploads/2020/12/2FC84C44-A8AA-4FD6-8F11-B4C77D31A38A.jpg)
Maybe a note on how long to cool the crust for and also a note about how the butter really bubbles up before it turns brown would also help as some folks might think the butter is ruined, but alas mine did not burn and it was a gorgeous nutty brown. The salt measurements are missing in this recipe as per the comment below, so I went with a pinch of it in the crust and an 1/8 of a tsp in the filling. We always make it several times during raspberry season.