Butter Tart Pie

This yummy pie is in the style of the ever-popular Butter Tarts. As written, it includes walnuts and no raisins. I like to either add raisins with the walnuts or instead of the walnuts (in the filling). Just make the total of walnuts and/or raisins the 1 1/2 cups.

If using raisins, plump them first by soaking in hot water for 10 or 15 minutes then draining, before adding to filling.

Butter Tart Pie


For the pastry:
1 1/4 cup all-purpose flour
1/2 cup ground walnuts
2 Tbsp. brown sugar
1/4 tsp. salt
3/4 cup cold butter, cubed
1 egg yolk
2 Tbsp. water

For the filling:
1 cup dark brown sugar
2 tsp. cornstarch
4 eggs
1 cup corn syrup
1/4 cup butter, softened
2 tsp. vanilla
1 1/2 cups chopped walnuts


Prepare the pastry: In the bowl of a food processor fitted with a metal blade, pulse to combine the flour, walnuts, brown sugar and salt. Add butter and pulse until mixture resembles coarse crumbs (Alternately, place same ingredients in a bowl and cut in butter with a pastry cutter or two knives). In a separate bowl, whisk egg yolk with water and, with motor running, pour into flour mixture. Blend for 10 seconds.

Press dough into a 2-inch deep, 8.5-inch tart pan with a removable bottom or a deep-dish 9.5-inch glass pie plate. Refrigerate for 15 minutes. Preheat oven to 375° F.

Prepare the filling: Combine sugar with cornstarch. Beat eggs in a large bowl until pale and fluffy. Beat in the sugar mixture, corn syrup, butter and vanilla. Sprinkle walnuts over prepared pastry. Spoon filling evenly over top.

Place a sheet of aluminum foil on the lower oven rack. Place the tart on foil and bake for 55 to 60 minutes or until crust is golden and centre is slightly jiggly. Cool before slicing.

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