Butter Tart Pie
A very wise person with obvious taste over on Twitter had the brilliant idea to make a butter tart pie yesterday, and so naturally I had to drop everything and make one immediately. I know they exist… I don’t think it’s a new idea, though I seem to recall rejecting the idea of a butter tart that wasn’t an actual tart, believing its texture and subtle runniness might be disturbed in pie form – that somehow the ratio of pastry to filling would be thrown off. I was wrong.
There wasn’t much to it, really – I took my grandma’s butter tart filling recipe and upped it by half, increasing the egg a bit more to ensure sliceability. I generally use golden brown sugar in butter tarts, but dark brown makes a deeper, more molasses-y tart (this is what we used on the weekend, if you saw those dark, gooey-edged tarts over on Instagram), and so in this pie used some of each – if you happen to have both, it kind of brings the best of both worlds. I generally make an all-butter pastry, which is of course buttery, and sturdier/flakier than lard or shortening crusts, and I feel like it was a good fit with this pie. I love using Roger’s Golden syrup in butter tarts and other pies – it has a far better flavour than corn syrup, though pure maple syrup also works well. (It’s far runnier though, so I tend to use a bit less.) And sometimes I add a squeeze of lemon juice, which helps keep the middle ever so slightly runny, and subtly takes the edge off all that sweet.
As for the raisin debate, that’s entirely up to you – I used raisins, as I’m a fan, though I’d defer to currants (tiny Corinthian raisins) if I had any. Scatter a handful over the bottom of the pastry before you pour the filling over, to distribute them evenly. Enjoy! (And apologies for the late day blue light – it was getting dark, and these photos don’t quite do the pie justice. But trust me, it was fab.
Butter Tart Pie
AuthorJuliePreheat the oven to 425F.
On a lightly floured surface, roll the pastry out slightly larger than your pie plate, and loosely fit it into the pan. Trim and crimp the edge however you like.
In a medium bowl (or the same one you used to make pastry), stir together the brown sugar, syrup, eggs, butter, vanilla and salt. Scatter a handful of currants, raisins and/or pecans over the bottom of the pie and pour the filling overtop.
Bake for 15 minutes, then reduce the heat to 350F and bake for another 40-45 minutes, until the pastry is deep golden and the filling wobbles evenly, and doesn’t look runny in the middle. Let cool completely (or almost) before slicing. Serves 8.
Ingredients
What size pie plate are you using? I have some deep dish 10″ pie plates, but I think this is probably better suited to a regular 8″ or 9″ size? Looks amazing! I may have to make 2, one with raisins for me and one with pecans for my husband 🙂
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Butter tart pie, huh? I can just hear my taste buds cheering. I was always skeptical about the whole pie-ifying (is that a word?) of butter tarts. But if adding lemon juice keeps it runny – oh boy, that’s genius! By the way, if you’re looking for some cool phonk beats to vibe and bake to, check this out Phonk Maker! Oh, and what’s your secret to keeping those raisins from sinking? Asking for a friend… or my pie, really.
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