Homemade butter tarts

I’ve always loved butter tarts but have often found that the mass-produced, store bought kind never seemed to stack up to the ones I’d get from farmers markets or bakeries.

I make these when friends or family come over because they are so incredibly easy to whip up (if you have your dough prepared) and if not you can always cheat and use the prepared mini-baking cups you get from your grocery store in the frozen section! I’ve also included the recipe that I use for dough! It is super easy to make and can b stored in the fridge until you are ready to use. You can also prepare the mini baking cups in advance and store them in the freezer. Just take out 10-15 mins prior to use!

I also always split the recipe in two as I find it is quite dangerous to have any more than 12 butter tarts in the house at one time…they just DISAPPEAR! Really not a huge fan of using corn syrup either BUT it’s the only thing I EVER use it for!

Yummy butter tarts

Yummy butter tarts

Homemade Butter tarts

  • 1⁄2 cup corn syrup
  • 1 cup brown sugar, packed
  • 1⁄3 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1/3 cup golden raisins
  • 1/3 cup chopped walnuts
  1. Preheat the oven to 350°F.
  2. In a bowl, beat together the corn syrup, brown sugar, melted butter, eggs and vanilla. Divide the raisins and walnuts among the prepared pastry tart shells. Fill almost to the top with the syrup mixture.
  3. Bake for 22 to 25 minutes, or until the tart shells are golden brown. DO NOT OVERCOOK. Allow to cool before removing from the muffin pan.

Tart Shells DOUGH

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to around a 1/4 inch and using a pastry cutter the same size as your tinfoil cups begin cutting dough. I am without pastry cutting instruments so I used different sized cups to get the perfect size for my tinfoil cups! Once you have cut as many circles as you can from the dough, roll dough into a ball again and repeat process until all cups are filled.

Pumpkin, pumpkin, pumpkin

It’s been way too long since I’ve had time to write in my beloved blog…

BUT I’M BACK   😉

And I have three lovely recipes that are perfectly suited for the season 🙂 And, you can make ALL THREE RECIPES from one can of pumpkin puree, or one small baking pumpkin 🙂

Pumpkin Spice Lattes and Pumpkin Cream Cheese Muffins, like Starbucks makes & Pumpkin Bread topped with glazed walnuts/almonds 🙂

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Pumpkin Spice Lattes and Glazed Almond/Walnut Pumpkin Bread

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Pumpkin Cream Cheese muffins

Since I must give credit where credit is due [and credit is CERTAINLY due] I have provided here where I originally found the recipe for the Pumpkin Spice Lattes. They were absolutely fantastic! Chris and I had Pumpkin Spice Lattes from Starbucks and these were certainly comparable, without that icky, orange staining, pumpkin flavoring they use!

Pumpkin Spice Lattes Recipe

Pumpkin Spice Latte

Makes 2 servings

  • 1 level tablespoon pumpkin puree I used two for extra flavour
  • 1 cup milk (whole if you dare!)
  • 1/2 tablespoon light brown sugar (packed and leveled)
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg (+ a pinch for dusting later) I used fresh nutmeg because that’s all I had and it was quite good!
  • 1/8 tsp ground cloves I omitted the cloves as I had none
  • 1/2 tsp pure vanilla extract I bumped this up to a whole tsp.
  • I also added a tsp. of Pumpkin Pie Spice
  • 2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
    You can also use a shot or two of espresso instead of coffee, I wouldn’t recommend using instant coffee…ICK!
  • 4 tablespoons creamer
  • 4 to 8 teaspoons of granulated sugar I used maybe four, tops
  • Whipped cream
  1. Begin brewing coffee.

  2. In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, pumpkin pie spice, brown sugar and vanilla.

  3. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.

  4. For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.

Pumpkin Bread & Cream Cheese Pumpkin Muffins

Makes 1 Loaf and 6 Muffins

  • 1 1/2 cups Pumpkin Puree or Fresh Pumpkin
  • 3/4 veg. oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 3 eggs, or 4 egg whites
  • 2 cups + 1/4 cup + 1/8 cup Flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon fresh ground nutmeg
  • 1 teaspoon pumpkin pie Spice
  1. Pre-heat oven to 350. Grease and flour a glass loaf pan and prepare six muffin cups.

  2. In a large bowl mix pumpkin, oil, sugars and eggs. Also combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice. Stir dry ingredients into pumpkin mixture until blended.

  3. Fill loaf pan half full and use remaining mixture for the prepared muffin cups. Top loaf with a a mixture of chopped almonds and walnuts, push down slightly so that some nuts are in the batter. For muffins use around a 1/4 cup of cream cheese. Divide into six portions and either roll into balls or shape into whatever design you prefer and sprinkle with sugar and cinnamon. Push cream cheese far into muffins as it rises while baking!

  4. Bake loaf for approximately 45 minutes to an hour or until top of loaf springs back when lightly pressed. Mix together a small amount of granulated sugar and water to form a glaze and pour over bread. Let cool, slice, and enjoy.

  5. Bake Muffins until toothpick inserted INTO MUFFIN comes out clean. Let cream cheese cool before eating as it becomes quite warm and could cause burning and would ruin the whole experience of these delicious muffins 🙂