Ah, the humble butter tart. It’s a Canadian classic, and staple at many holiday gatherings. With Thanksgiving just around the corner here in the Great White North, my wife decided to get a jump start on the holiday baking and whip up a batch of ooey, gooey butter tarts. *Drools*
Now, when I say she decided to whip up a batch, I really mean that. She used some pre-made tart shells from the local bakery here in town. Most of the hard work was in mixing the filling, but our handy KitchenAid Stand Mixer made that a breeze. My wife’s Cherry Bomb Butter Tarts are super quick and easy to make. They also taste great! Just be sure watch ’em closely near end bake time. These bad boys can burn easily.
Here’s what you’ll need to make my wife’s Cherry Bomb Butter Tarts:
- 1½ cups brown sugar, packed
- 2 eggs
- ½ cup butter
- 2 tbsp cream
- 20 unbaked tart shells
- 1 cup dried cherries
- ½ cup coconut
- Preheat oven to 325 degrees. Cream butter, sugar, and eggs. Add cream, cherries, and coconut. Mix well. Pour into tart shells, about ¾ full. Bake 20-25 mins.