The Perfect Teatime Treat: Butter Tarts

Scrumptious butter tarts with their flaky crust and sugary insides make the perfect accompaniment to tea or coffee when you feel like you need a homemade treat. But getting them just right takes some trial and error and you definitely want to make your own tart shells. The store-bought ones are easy to use in a pinch, but the flaky goodness of a homemade crust is not something that can be reproduced from a freezer bought one. Here is the recipe you need to ‘wow’ yourself and any other special guests who get to eat these.


1 ¾ Cups of All-Purpose Flour
½ Teaspoon of Salt
⅓ Cup of Unsalted Butter (cold)
¼ Cup of Cold Lard (cubed)
1 Egg Yolk
1 Teaspoon of White Vinegar
¼ Cup of Ice Water

¾ Cup of Light Brown Sugar (packed)
⅓ Cup of White Corn Syrup
2 Tablespoons of Maple Syrup
2 Eggs
¼ Cup of Butter (melted)
1 Teaspoon of Vanilla
1 Teaspoon of White Vinegar
⅛ Teaspoon of Salt


Grab your food processor to make the crust for these tarts. You will want to whirl the flour, salt, butter, and lard together. Pulse it all until it gets a crumb-like appearance. Then you need to whisk in the egg yolk, vinegar and water in a separate bowl. Finally, pour this liquid mixture into the food processor and pulse it until everything is just combined. Remove the dough from processor and wrap it in saran wrap and press it flat to be placed into the fridge. It will need to get cold for approximately an hour before it is ready to use.

The Perfect Teatime Treat: Butter Tarts

During this time heat the oven to 450 degrees Fahrenheit. Using another bowl whisk together all of the filling ingredients (sugar, corn syrup, maple syrup, eggs, butter, vanilla, vinegar and salt). The filling should be smooth and no clumps should be seen.

Now it is time to prepare the tarts for cooking. Take the chilled dough out and flour a cutting board or your countertop so you can roll it out. Using a rolling pin, roll the dough until it is about ⅛ of an inch thick. You will need a cookie cutter that is 4.5 inches round or a cup that has a similar circumference. Make 12 rounds and then place them within a muffin tin, pressing in the sides to form a pocket in the middle for the filling. Put the muffin tin in the fridge for another 20 minutes until the tart shells are cool again.

The Perfect Teatime Treat: Butter Tarts

Lastly, take the filling and put two tablespoons of it in each tart. Then stick the muffin tray in the oven and let it bake for 8 minutes. Once the 8 minutes are up, lower the heat to 400 F and let them cook for a further 7 minutes until they turn a nice golden color. And then they just need to cool and they are ready to eat!