Silky Molasses Butter Tarts Two Ways

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 filling 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. This version has a milder molasses flavour than the version below.

Makes 12 butter tarts

Filling:

  • ¾ cup brown sugar, packed
  • 1/2 cup Crosby’s 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 than the tart recipe above.

Makes 12 butter tarts

Filling:

  • ¾ cup brown sugar, packed
  • ¾ cup Crosby’s 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 (can use white whole wheat or spelt 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:

The method is the same for both recipes.

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.

 

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14 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. Hi Bridget i received my Cookbook today . I just finished reading through all the Recipes .Wow where do i start ,they all look and sound really good . I was showing my neighbors and now they are checking your Web .
    Just want to thank you so much Bridget
    Today it is Roasted Cauliflower and Boston Brown Bread Muffins .
    I really love this little book Bridget and will use it often thank you again for your kindness. Take care and have a great Summer . Lila

    1. Hi Lila, I’m so pleased that you’re excited about the book. Happy baking.

      1. Nancy says:

        Hi Briidget are the butter tarts thick or runny? I would pre them thick myself

        1. Hi Nancy, The butter tarts aren’t runny at all, so not too messy. But they aren’t eggy either. In my opinion the texture is just right.

  4. Solange Freeman says:

    I grew up with Crosby’s Molasses and loved it! Almost every day for lunch, my mother would make those flatjack pancakes and I would spread them with molasses! That was my favourite lunch! So Yummy and healthy! Mom said that the molasses was full of iron…

    1. Hi Solange, What a great story. Reminds me that I’m due for another pancake recipe on this site!

  5. madeline says:

    I love Crosbys molasses grew up eating homemade bread and molasses yum

    1. Hi Madeline, glad you enjoy the molasses

  6. rose says:

    Can I make this into a pie instead? Would there be a change in the amount of filling?

  7. Tracey says:

    I so LOVE molasses! Baking these tarts right now and i don’t think i want to share 🙂
    Thank you for the recipe.

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