#BUTTER TART FULL#
#BUTTER TART PROFESSIONAL#

Let the unmolded tarts cool completely on a wire rack before serving. Let stand on a wire rack for 1 minute, then run a knife around the edge of each tart to loosen and gently lift out of the tin. Some will be will be offering butter tart festival sales, deals and sweet treats. Bake the tarts for 10-12 minutes in preheated oven, or until the edges of the pastry are golden and filling is puffed and bubbly. Pour mixture into tart shells sprinkle each tart with walnuts. Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl whisk in egg. Place tart shells on a baking sheet sprinkle raisins evenly into the bottom of each tart shell. And the variety of butter tarts you’ll find at our festival includes plain, raisin, pecan, walnut, skor, maple, bacon, coconut, chocolate covered, PB&J, s’mores, gluten-free, vegan, nut-free, cheesecake, pumpkin.and many more.Īnd while you are here, visit our downtown merchants and their unique shops. Preheat oven to 425 degrees F (220 degrees C). Vendors sell everything from butter tarts to unique, hand-made items. Our downtown core and our waterfront parks host 200 vendors and food trucks. Our judges include celebrities, chefs, food and travel bloggers, local dignitaries all with one thing in common – a love of butter tarts! The contest features both Traditional and Wild Style categories. Whether you prefer them plain, studded with raisins or turned into a cheesecake, we’ve got these recipes to satisfy your sweet tooth. Nothing beats the flaky pastry filled with a perfectly sticky-sweet centre.

#BUTTER TART PROFESSIONAL#

The contest is open to both professional and amateur/home bakers. Known around the world as a uniquely Canadian dessert, the butter tart is one of the tastiest things to come out of the True North. Place the filled tarts into the air fryer basket. Preheat the air fryer at 320☏ for 3 minutes. Our famous butter tarts loved by all, available everyday in plain, raisin, and pecan. Spoon filling into the tart shells so they are ¾ full. Stir in the raisins, or other add-ins you are using. The festival includes a contest to award the prize for the BEST Butter Tart in Ontario. In a medium-size bowl, cream butter and sugar until it starts to come together then add the vanilla, milk and egg and beat until smooth. The number of butter tarts available for sale increases each year (we are now up to 150,000 to 200,000 butter tarts available for sale) as does attendance (65,000 butter tart lovers visited us in 2019). Join us in the Town of Midland, on the shores of Georgian Bay,Īt the inaugural Butter Tart Festival in June 2013, the festival sold out of the 10,000 butter tarts available for sale by 11 a.m. Run metal spatula around tarts to loosen carefully slide spatula under tarts and transfer to rack to let cool.Ontario’s Best Butter Tart Festival is Canada’s original and largest butter tart festival. Spoon in filling until three-quarters full.īake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary. Add the cold water and pulse until the dough starts coming together.

#BUTTER TART FULL#

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Add the cold butter in chunks to the flour mixture, just pulsing (don’t turn it on full blast). Make-ahead: Refrigerate for up to 3 days.įilling: In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended set aside. Press into disc wrap in plastic wrap and refrigerate until chilled, about 1 hour. Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. In liquid measure, whisk egg yolk with vinegar add enough ice water to make 1/3 cup (75 mL). With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.

Butter tart