Butter’s Better

What is better than a butter tart?

Is this a Canadian thing? I hope that the wonders of a flaky crust, gooey filling and chewy top layer have made their way to parts south – otherwise, you poor Americans/Australians/etc. are seriously missing out.

I’ve eaten my fair share of butter tarts, often for breakfast when I worked the early morning shift at the cafe. 5:00 am, a cup of coffee and a sugar hit certainly starts the day off right. But I’ve never made them. Honestly, I don’t believe that butter tarts are any good if they have store-bought crust, and the fact that pie crust freaks me out has kept me away from them.

But Friday night, my period showed up. And holy hell, its kicking my a$$. I won’t go into detail, because you’re all still dreaming about the last butter tart you ate, but that Aunt Flo is a ferocious b****. After 73 days, my stomach is turning itself inside out – I’m in so much pain! So, diet or no diet, I needed sugar. (Yes, its bad enough to warrant 3 expletives in one paragraph).

It didn’t help my case that my mama had pulled a recipe from a magazine, and was just waiting for me to bake it for her. So, with a few minor changes, here it is:

The Great Canadian Butter Tart

1 1/2 cups all purpose flour
1/2 cup unsalted butter
1/2 cup cream cheese

1/4 cup butter
1/2 cup brown sugar
1 egg
1/2 cup corn syrup
1 cup Skor toffee bits

Mix flour, butter and cream cheese together until well blended. Scrape together into a ball, wrap and refrigerate for about half an hour. When chilled, roll out on a floured surface. Cut 4-inch rounds out of the dough, and press into greased muffin tins.

In a separate bowl, cream together brown sugar and remaining butter. Add vanilla and the egg, and beat until thoroughly mixed. Stir in corn syrup and Skor bits until well combined. Spoon filling into unbaked tart shells, filling nearly to the top.

Bake at 375 degrees for 17 minutes. Try to let them cool most of the way before eating – they’re crazy hot!

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