If you love butter tarts, but are looking for a different way to enjoy those great flavours, then this tart is for you!
This is another recipe from the fabulous (Canadian!) ANNA Magazine. Think of this as a giant butter tart, dotted with raisins and baked into a large tart form. It’s a great dessert for company or any time. It comes together quickly and keeps well in the refrigerator if made ahead. You can even freeze this and re-heat for 15-20 seconds in the microwave to serve.
Like butter tarts, this is a rich bite, so only a small slice is needed. I love this tart warm, with a spoonful of vanilla ice cream.
Butter Tart Tart
Summary: This tart has all the great flavours of butter tarts, baked in pie form. Great served warm with a spoonful of vanilla ice cream.
- 2 cups brown sugar
- 2/3 cup melted butter
- 2 eggs, beaten in separate bowl
- 4 tablespoons milk
- 1 teaspoon vanilla
- 1 cup sultana raisins
- Tart Pastry:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup cold vegetable shortening (can substitute butter)
- 1 tablespoon cold butter
- 2 tablespoons water
- Prepare the pastry: Sift together the flour and salt. Cut the cold shortening into the flour with pastry cutter, two knives or with your fingertips until pieces are pea-sized. Blend water gently into the dough. If needed, add another 1 teaspoon to 1 tablespoon water, adding only as much as is necessary for the dough to come together. Gather the dough into a ball and wrap with plastic wrap. Chill for 30 minutes in the refrigerator.
- Plump the raisins by covering them with hot tap water and letting stand for 10 minutes. Drain well and set aside.
- Prepare the filling: With a hand mixer or in the bowl of a stand mixer, combine the brown sugar and melted butter. Add the eggs and continue to mix until thoroughly combined. Add the milk and vanilla and then stir in the plumped raisins.
- Preheat oven to 375° F.
- Roll the chilled dough out to 3/4-inch thickness and fit into 9-inch round, removable-bottom tart pan.
- Fill shell approximately 3/4 full with the prepared filling and bake for 30 minutes. Allow to cool at room temperature and then refrigerate for 30-minutes to an hour. Run knife around edges and remove tart from pan by pushing up on the bottom. Serve at room temperature or slightly re-warmed. Great with a dollop of whipped cream of ice cream.
Prep time: 30 min | Cook time: 30 min | Total time: 1 hour 30 min
Number of servings (yield): 8
Adapted from Anna Magazine