Silky Molasses Butter Tarts Two Ways

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Silky molasses butter tarts

A tale of two tarts…

Two versions, one extra molasses-y. Take your pick; they‘re both delicious.

Using molasses in a butter tart results in a sweet, smooth filling that is tangy-sweet. It’s rich to be sure but has much more flavour than butter tarts that call for corn syrup. Combined with a flaky homemade pastry these tarts are sweet heaven.

The method is identical for both, it’s just the proportions that are a little different, resulting in two versions that are each delicious in their own way.

I’m not a fan of raisins in my butter tarts but if that’s what you prefer feel free to substitute the walnuts for golden raisins.

 

sweet and silky molasses butter tarts

Sweet and silky Molasses Butter Tarts

Creamy-sweet with a rich flavour and subtle tang from the molasses

Makes 12 butter tarts

Filling:

  • ¾ cup brown sugar, packed
  • 1/2 cup Grandma Fancy Molasses
  • 1/3 cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

sweet and silky molasses butter tarts

Dark and delicious Molasses Butter Tarts

Adapted from Anna Olson

Noticeably darker, this version has more molasses, more butter and a more intense tangy-sweet flavour.

Makes 12 butter tarts

Filling:

  • ¾ cup brown sugar, packed
  • ¾ cup Grandma Fancy Molasses
  • ½ cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

Flaky Butter Tart Pastry:

From Bridget’s Green Kitchen

  • 2 ½ cups flour
  • 2 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 cup cold butter, cut into pieces
  • ½ cup cold water

Instructions for the pastry:

In a food processor combine the flour, sugar and salt. Add the butter and pulse until it is cut into pea-sized pieces. Add cold water and pulse until pastry starts to come together. Turn out onto a lightly floured counter and gather together, kneading ever so lightly if that’s what it takes to form it into a ball. Pat into a disk and chill for at least an hour.

To make the buttery molasses tart filling:

Preheat oven to 375 F.

Roll pastry to 1/8” thick and cut into discs that are large enough to line your muffin tins. Chill pastry in pan if you have time.

To make filling:

  1. In a medium bowl whisk brown sugar, molasses and butter. Whisk in eggs, then vinegar and vanilla.
  2. Fill pastry-lined muffin cups about ¾ full and sprinkle over the chopped walnuts.
  3. Bake the tarts for 20-25 minutes until filling starts to dome and pastry is golden.
  4. Cool tarts in the tin and remove carefully. Best served at room temperature.

 

One more thing…

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Here’s to eating well, everyday,

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6 thoughts on “Silky Molasses Butter Tarts Two Ways

  1. brigitte says:

    Looks so good I’m trying it tomorrow…

    1. Hi Brigitte, I hope you had a chance to make one of the butter tart recipes. I have pastry in the fridge and am all set to make another batch.

  2. Carole Pucci says:

    Where are the raisins for the Molasses Butter Tarts. I would like to add them, can I added about 1/2 cup? Don’t want to ruin them.

    1. Hi Carole, You could replace the walnuts with 1/2 cup of raisins. or you could use half raisins and half walnuts.

  3. Rachel says:

    Can I make this in a big pie shell instead of little tarts?

    1. Lynn Purdy says:

      Rachel, Yes you may bake this in a large pie shell. A few changes need to be made. Firstly, it will take longer to cook, it will need to be firm in the middle before removing it from the oven. Secondly, as you will need it to be in the oven longer, you may have to cover the crust with tinfoil to keep it from burning (just put tinfoil around the crust and not the pie). Slice and enjoy.

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