Homemade Butter Tarts.
This post was originally published in November 2015 and updated on June 24, 2018.
An awesome family favorite, the Butter Tart is the number 1 tart in our family! Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor. If the the syrup runs up your arm as you try to eat it, you know you have a winner!
For those of you who love butter tarts and syrupy desserts, be sure to visit our Easy Chocolate Pecan Pie – just like a huge Pecan Butter Tart!
Why there are even Butter Tart Tours so that you can do a day trip and eat your way through dozens of butter tart bakeries! Check out the Kawartha Butter Tart Tour , even a Butter Tart Festival! Wowser!
Our Cranberry Cherry Tarts With Almond Glaze is another favorite from Grandma’s recipe files. It’s just so perfect, especially around the holidays!
Homemade Butter Tarts come with raisin or without, with pecans, walnuts. I prefer the classics, no fruit or nuts for me! And you can get them just about anywhere – at the grocer, convenience store, restaurants, diners and now even coffee stores. I must admit I can rarely resist just having one. They are quite calorie friendly too – about 300 calories per tart for the regular sized ones – and loaded with – you guessed it! Sugar.
There are lots of great recipes out there and its fun to try new ones, like this one I found on food.com – it’s kind of cool and gives a really good history of the butter tart and its Canadian roots!
Homemade Butter tarts are a Canadian tradition. In my family the Butter Tart is known as a Honey Tart and such a rare treat that it was always coveted and one just wouldn’t do. My Grandma would always have a dozen or so freshly baked tarts on hand and would laugh out loud at the expressions on our faces.
The combination of the sweet sticky filling and the melt in your mouth flaky pie crust
far surpassed any of the store bought treats consumers load up on today. All by using a simple pastry recipe and being creative with eggs, brown sugar and vanilla.
Yes that’s all it takes. And the secret ingredient? Well that’s easy – love. In the case of my siblings and I – from our Mom and Grandmother – because Mom would make these deliciously sweet mini pies for special occasions too!
So here it is – passed down by four generations….to you!
Homemade Butter Tarts
12 small tart shells using my pastry recipe –Tip: I grease the tin with shortening, as this will help to ease the tarts out of the tart tin. (You can use a small muffin tin as well)
- 1 egg
- one cup Brown sugar
- 1 tsp Vanilla
Pour the filling into the tart shells about 2/3 full. Bake in the bottom third of an oven at 350F for 20 – 30 minutes. Let cool and enjoy!
The sweetest and the best homemade butter tart minis. A family recipe!
Calories: 80 kcal
ready made, or use my pie crust recipe!
Mix all 3 ingredients in a small bowl.
Using a tablespoon, pour into each tart shell, filling 2/3 full.
Bake at 350F for 10 to 12 minutes.
prep time includes using frozen ready made tart shells. If you use my pie crust recipe you will need to add another 60 minutes (which includes 30 minutes to chill the pastry)
Homemade Butter Tarts
Amount Per Serving
% Daily Value*
Total Carbohydrates 18g
* Percent Daily Values are based on a 2000 calorie diet.
I’m Apple Pie Crazy!
Apple Pie is the ultimate comfort food and this homemade apple pie recipe is no exception. My mom used to say “apple pie without cheese, is like a kiss without a squeeze”. I loved to hear her say that more than anything! Fall is just around the corner and that’s means apple picking season is too! You won’t believe how easy it is to make this pie! Just thinking about the amazing aromas from a pie baking in my kitchen evokes strong memories of cozy family suppers,and the comforts of home.
What’s your favorite topping on apple pie? Whipping cream, ice cream, sprinkles, cinnamon, brown sugar, caramel sauce, chocolate sauce, funfetti?
Or are you like me, prefer your homemade apple pie straight up, slightly warm, those fragrant aromas of cinnamon, nutmeg, butter and brown sugar….hmmmm, getting hungry? Then let’s bake a pie!
In addition to the ingredients list below you will need:
- a rolling pin
- pastry mat
- pastry cutter
- apple peeler
- sharp knife
- measuring cups
- measuring spoons
- a large wooden spoon to mix the filling
- mixing bowls – large and a medium one
Recently I traveled to visit friends and on my way decided my best contribution to dinner would be an apple pie. My friend Jon loves to bake and has all of the tools, so I knew that wouldn’t be a problem, and that he would have lots of flour to work with!.
I popped in to the local grocery store before my arrival and picked up:
- 5 lb bag of apples
- Dark brown sugar
- Corn starch
- Butter (for the pastry)
What I didn’t have nor had I used before was an old-fashioned apple peeler – you know the kind that you crank by hand? Well I must say I was a bit skeptical, but Jon convinced me and we were off. Enough apples peeled in minutes!
Once the pastry dough is made – and this is really an easy recipe and process to follow, all you need to do is mix up the apples while the dough is chilling (usually about 30 minutes).
Rolling out pastry dough is so relaxing to me – yes I know a real pie geek! I just love to bake pies. I like to use a pastry mat – that shows the measurements or keep the pie plate nearby – to help guide you with the size. You can finish your pastry once you have the pie crust in the bottom of the pie plate, by holding the plate by the bottom and cut the pastry along the edge of the pie plate with a knife, and then flute the edges using your fingers.
EASY VERSION: Purchase frozen pastry dough and prepare it according to the package directions – no one will ever know and I won’t tell!
To help soak up the juice and also mix a little into the apples, I brush the bottom pie crust with cornstarch. Mound the apples in the centre and place the top crust on. Here is where you can really let your creativity run wild! You can see I fun making a design with the pastry cutter and a fork.
And the end result? A beautiful golden, mouth-watering apple pie. The perfect gift for your host and hostess!
Baking tip: My students have asked why their top crusts puff up so high when baking and the fruit sinks – leaving a huge cavity. Here’s why. The top pie crust cooks and becomes hard – but the apples cook down much more slowly. The solution? Par cook your apples (before mixing in the spices and sugar) in the microwave at 3 minute intervals – just to soften them. Then mix in the sugar and spices, add some lemon juice and I always mix in cornstarch and I’ve included that in my recipe.
Mom’s Apple Pie
After many years of testing, this is by far the best apple pie ever. The flour and cornstarch give the apple filling just the right consistency. Sprinkle the pastry with white sugar before you pop it into the oven!
- 6 medium apples
- ½ c white sugar
- ½ c brown sugar
- 1 tbsp. cornstarch
- 1 tbsp. flour
- 1 tsp Cinnamon
- ¼ c Butter
- ½ fresh lemon squeezed
- 1 tsp lemon zest
- 1 whole egg and 1 tbsp. water – for the egg wash at the end
- Pastry dough for a two crust pie – use frozen or make it from scratch! (recipe is here)
Mix the apples, white and brown sugar, cornstarch, flour and cinnamon until the apples are fully coated.
Add lemon juice and lemon zest
Place the apple filling into the bottom pie crust and spread evenly – I like to pile it up in the center too!
Dot with the butter
Cover with the top pie crust. I like to use a floating crust as shown in the lecture, but feel free to experiment here!
Cut vents in the top pie crust for even cooking and flaky pastry.
Beat the egg in a small cup and a Tbsp. of water. This is the egg wash that you brush on the top of the piecrust and edges to give it a lovely golden colour.
Bake in the bottom third of a 350F/180C degree oven for 45-55 minutes
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(this post originally appeared in Sprinkles and Sprouts as a guest post)
Have a slice of my Harvest Apple Galette won’t you?
Served warm, drizzled in caramel sauce, wouldn’t it be great with a cup of coffee?
I love making galettes they are a deliciously easy way to make a pie, and of course very yummy!
Our Rustic Pear & Blueberry Galette is pretty special too! Our readers just love it!
Even though the Equinox has come and gone, we have plenty of the spectacular fall season ahead and nothing says fall more than apples and the harvest. So I really hope you love this Harvest Apple Galette.
A Galette is French for Tart, and the premise is basically the same. How long does it take to bake a galette? About the same time as a pie, but the difference is that when baking a galette you don’t need to fuss with fluting the pastry edges, and instead of a pie plate, you use a cookie sheet.
I’ve made galettes before – there is a Pear and Walnut Galette on the blog. It’s so easy, it will become your go to for pie baking.
For the easiest pie crust recipe, check out my Insanely Easy Pie Crust recipe on the blog…
RECIPE: one pie crust rolled out (about 14 – 16″)
TIP: roll out the pie crust on parchment paper and transfer it to the cookie sheet before you build your galette.
Ingredients: (see the recipe card below)
8 small apples (I used Paula Red) peeled & cored
fresh lemon juice
fresh lemon zest
Following the recipe below, gather all of the ingredients and mix together and place in the middle of the pie crust
Next and in a separate bowl, mix 1/2 cup brown sugar, 1/2 cup flour and 1/4 cup softened unsalted butter until the butter is completely blended.
Sprinkle this mixture on top of the apple mixture.
Wrap the pie crust around the apples, folding as you go. See how easy it is? Bake at 350F/180C for 55 minutes on a cookie sheet lined with parchment paper. Let cool, drizzle with caramel sauce and dig in!!!
I’ll bet that’s the easiest Harvest Apple Galette you’ve ever made!
I am Apple Pie Crazy! I even have a Pinterest Board with that name! Check out my other delicious apple recipes:
one pie crust
one pie crust - 14- 16 "
I used Paula Red peeled & cored
fresh lemon juice
fresh lemon zest
Topping1/2 c brown sugar
Mix together and place in the middle of the pie crust
Mix 1/2 cup brown sugar, 1/2 cup flour and 1/4 cup softened unsalted butter until the butter is completely blended.
Sprinkle this mixture on top of the apple mixture.
Wrap the pie crust around the apples, folding as you go.
Bake at 350F/180C for 55 minutes on a cookie sheet lined with parchment paper.
Let cool, drizzle with caramel sauce and dig in!!!
Easy Chocolate Pecan Pie
Pecan pie is a great recipe for beginner pie bakers. I was once a beginner pastry chef too! But as I have gained more experience, my creativity has resulted in many different recipes – straying from the traditional tried and true – to venturing out on my own. As any good pie baker will tell you, we all love to take a basic recipe and add our own awesomeness to it!
This post was originally published on September 27, 2016 and updated on June 8, 2018.
Pecan pie has been around forever and is often on the dessert menu in restaurants and available at the supermarket. It has always, to me, left a little bit to be desired. What I mean by that is that some recipes are very bland. You would think that it would turn out to be just one big butter tart with nuts in it wouldn’t you? Or as delicious as a handful of pralines? I just haven’t found that to be the case. I like to use all sugar or honey in my pecan pie – not the over-processed corn syrup that is often recommended.
So over the years, I’ve been experimenting with different ingredients, trying to create a pie that could truly be called awesome. I think you’ll agree that this recipe is exactly that. And the awesomeness? Real semi-sweet chocolate chips. Served warm – this pie is like one big chocolate pecan cookie!
This recipe uses my Insanely Easy Piecrust Recipe.
Enjoy this pecan pie post?
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We also love Sallys Baking Addiction for delicious pies and pie crust recipes!
baked shortcrust pastry deep dish pie shell
of packed dark brown sugar
of liquid honey
semi-sweet chocolate chips
pure vanilla extract
Mix the sugar, honey, molasses, butter and salt in a saucepan and bring to a boil on medium to low heat, stirring constantly.
Remove the saucepan from the heat, and then add the nuts and the chocolate chips.
Beat the eggs in a separate bowl with a whisk and then add them to the filling.
Let the filling cool slightly, before putting it into the warm pie shell.
You might need to put the pie shell back into the oven to warm it up before adding the pecan filling.
Bake in the lower third of an oven at 350F for 35 to 45 minutes.
This pie is amazing served warm with a scoop of French Vanilla Ice Cream.
This amazing upside down apple cake recipe is an adaptation from my favorite recipe place food.com. It is so delicious, full of good things and it’s like eating a baked apple surrounded by yummy cake!
The baked apples are surrounded by a moist, dense cake, lightly spiced with ginger and cinnamon and my favorite way to eat it is slightly warm with a big scoop of French Vanilla Ice Cream!
I love to bake with apples any time of the year but especially in the fall. And this Upside Down Apple Cake Recipe will not disappoint.
We like to serve it with a big ole scoop of the best vanilla ice cream you can find, and drizzle a little homemade caramel sauce over it.
Did I say a little? Silly me.
You will need an apple corer for this upside down apple cake recipe, a 9 X 9 pan and the usual baking bowls, a hand held mixer and measuring spoons and cups. You can everything you need at the STORE. The STORE lists all of my favorite baking tools and the links take you straight to Amazon! How easy is that?
You will need about 90 minutes from start to finish to make this upside down apple cake recipe. I would allow for about 30 minutes of prep and 60 minutes to bake and cool.
Varieties of apples: I used Jersey Macs for this recipe, but any apple that is good for cooking will do. Here is a chart that may help!
Just make sure the apples are on the small side, since you want to be able to fit the nine halves in the bottom of your baking dish.
Ingredients for your Upside Down Apple Cake Recipe
- 1/3 cup butter, cut up
- 1/3 cup packed brown sugar
- 6 small cooking apples
- 1 1/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2/3 cup milk
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla
Directions – before starting any recipe, I always advise folks to check their oven temperatures and times to cook. Some ovens are fast, some are slow. So if in doubt, subtract a few minutes at the start – you can always add a little time at the end.
- Preheat oven to 350°F/180C
- Place 1/3 cup butter in a 9×9-inch baking pan.
- Place in oven 5 minutes or until butter melts.
- Sprinkle brown sugar over butter and stir until the brown sugar melts into the butter.
- Core 6 small apples and cutting them in half across the widest part or the middle (not down the core as you usually do to eat an apple)
- Arrange 9 apple halves in the brown sugar mixture, with the cut sides down. I didn’t peel mine and enjoyed the texture – but that’s a personal thing – if you want to peel them go ahead.
- Bake in oven 10 to 15 minutes or until bubbly.
- Meanwhile, peel remaining apples. Coarsely shred; set aside.
- In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
- Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool your upside down apple cake in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
Baked apples and a deliciously moist cake all in one recipe!
packed brown sugar
small cooking apples
halved, stems removed, cored ( 1-1/4 to 1-1/2 lb.)
Preheat oven to 350°F/180C
Place 1/3 cup butter in a 9x9-inch baking pan.
Place in oven 5 minutes or until butter melts.
Sprinkle brown sugar over butter and stir until the brown sugar melts into the butter.
Core 6 small apples and cutting them in half across the widest part or the middle (not down the core as you usually do to eat an apple)
Arrange 9 apple halves in the brown sugar mixture, with the cut sides down. I didn't peel mine and enjoyed the texture - but that's a personal thing - if you want to peel them go ahead.
Bake in oven 10 to 15 minutes or until bubbly.
Meanwhile, peel remaining apples. Coarsely shred; set aside.
In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon.
Add shredded apple, milk, 1/4 cup butter, egg, and vanilla.
Beat with electric mixer on low until combined; beat on medium 1 minute.
Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
Bake 35 minutes or until wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack for 5 minutes.
Loosen edges and invert onto a plate big enough for the cake.
Spoon any topping in pan over top.
After 20 minutes cut into squares and serve with ice cream!
If you enjoyed this upside down apple cake recipe then please check out my other apple dessert recipes!