Nothing clears a plate faster than a batch of homemade butter tarts, Martha Stewart style!
They’re just the right mix of chewy, sticky, and crisp, with a filling that caramelizes beautifully in the oven.
If you want them to have a deep, almost toffee-like taste, go for dark brown sugar instead of light.
I always keep an eye on them in the last few minutes of baking—the gap between just right and overdone happens fast!
If you don’t chill your dough long enough, rolling it out can be a mess, and the crust won’t hold its shape as well.
Whether you go with raisins, pecans, or leave them plain, you won’t be sorry you made these!
How to Make Martha Stewart’s Butter Tarts
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 1 cup Unsalted Butter (cut into small pieces)
- 3 tbsp Ice Water
- 1 cup Brown Sugar
- 1/4 cup Unsalted Butter (melted)
- 1/2 cup Raisins
- 2 tbsp Heavy Cream
- 1 Egg
- 1 tsp Vanilla Extract
Step-by-Step Instructions
Step 1:
Pulse the flour, salt, and sugar in a food processor until combined.
Add butter and pulse until the mixture resembles coarse meal.
Sprinkle with ice water and mix until the dough holds together.
Step 2:
Roll the dough on a floured surface to a 1/4-inch thick circle.
Cut it into 3-inch circles using a floured cookie cutter and place in tart tins.
Step 3:
Preheat your oven to 400°F (200°C).
In a bowl, mix brown sugar, melted butter, raisins, heavy cream, egg, and vanilla.
Step 4:
Fill the prepared tart shells with the sugar and butter mixture, leaving a bit of space at the top to prevent overflow.
Step 5:
Bake for 15 to 20 minutes, or until the filling is bubbly and the crust is golden.
Let the tarts cool before serving.
Tips and Tricks for Making This Recipe
Chilling the Dough
Chill your dough before rolling it out to prevent sticking and to get the best results with your tarts.
Avoid Overfilling
Be cautious not to overfill the tart shells to keep your oven tidy and your tarts looking beautiful when finished.
Raisin Variations
If raisins aren’t your favorite, you can substitute them with walnuts or pecans for a nutty twist to your tarts.
Crispier Top
If you want a crisper top for your butter tarts, try baking them for an extra few minutes, keeping an eye on them to ensure they don’t burn.
What to Serve with Martha Stewart Butter Tarts
Fresh Berries
You can serve fresh berries, like raspberries or blueberries, alongside the butter tarts to add a touch of tartness.
The juicy berries contrast beautifully with the rich, sweet filling and look stunning on the plate.
Not to mention, adding berries is a simple and pleasing way to create some balance.
Vanilla Ice Cream
A scoop of vanilla ice cream pairs perfectly because it provides a creamy counterbalance to the buttery richness of the tarts.
You can watch it melt slightly over the warm pastry, enhancing every bite with its velvety texture.
It’s a classic combination that works every time and takes minutes to prepare.
Salted Caramel Drizzle
A drizzle of salted caramel sauce is an excellent option for those who love a blend of sweet and salty flavors.
The gooey caramel adds an extra layer of indulgence without overpowering the primary flavors of the dessert.
Espresso Shots
Serving a small shot of espresso with your butter tarts can be a unique and invigorating pairing for coffee lovers.
The intense flavor of the espresso cuts through the richness really nicely!
It’s also a wonderful finish to a dessert course, helping you end on a high note.
Variations and Substitutions
Filling Texture
You might prefer a butter tart with a liquid center, or maybe you’d like a firmer filling.
For a firmer texture, reduce the baking time by a minute or two.
If you like it runnier, try using a little less flour in the filling.
Nuts and Raisins
Feel free to mix up the filling with nuts or dried fruits!
Pecans or walnuts add a nice crunch and depth to the taste.
Some people enjoy adding raisins for a bit of sweetness and texture.
You can skip these entirely if you’re not a fan!
Crust Options
Using store-bought pastry can save time if you’re in a hurry.
For a homemade twist, try adding a teaspoon of vanilla to the dough.
Experiment with whole wheat flour for a nuttier flavor in the crust.
These swaps can easily adjust to your preferences!
How to Store Leftover Butter Tarts
You want to keep those delicious butter tarts fresh as long as possible!
Once they’ve cooled completely, you’ll definitely want to put them in an airtight container to keep them from drying out or absorbing any fridge odors.
Short-term Storage
If you plan to enjoy them within a couple of days just leave them at room temperature.
They’ll be safe and yummy!
Refrigeration Option
Pop them into the fridge in that airtight container if you’ll wait longer than a few days.
This will help them stay fresh for up to a whole week!
Freezing for Later
Want to make them last even longer?
Just freeze them! Put the tarts in a freezer-safe container, and they’ll stay delicious for up to three months.
Be sure to give them a little while to come to room temperature before diving in!
Common Mistakes to Avoid
Incorrect Baking Dish Size
Choosing the wrong size baking dish can impact how your butter tart crust bakes.
Stick to sizes specified in recipes, such as a 9-by-13-inch rectangle, to avoid overly soggy or dry crusts.
This can be crucial for achieving that perfect balance between crispy and soft textures.
Overmixing the Dough
Overmixing can lead to a tough and chewy crust, which isn’t ideal for butter tarts.
Once ingredients like flour and butter are combined to resemble a coarse meal, you’re good to go!
Keeping an eye on consistency will help you achieve a tender crust every time.
Baking at Incorrect Temperatures
One common error is not preheating the oven properly, leading to unevenly baked tarts.
Make sure your oven is at the right temperature before placing in your butter tarts.
It helps in setting the filling properly without overly browning the crust.
Martha Stewart Butter Tarts Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 1 cup Unsalted Butter cut into small pieces
- 3 tbsp Ice Water
- 1 cup Brown Sugar
- 1/4 cup Unsalted Butter melted
- 1/2 cup Raisins
- 2 tbsp Heavy Cream
- 1 Egg
- 1 tsp Vanilla Extract
Instructions
- Pulse the flour, salt, and sugar in a food processor until combined.
- Add butter and pulse until the mixture resembles coarse meal.
- Sprinkle with ice water and mix until the dough holds together.
- Roll the dough on a floured surface to a 1/4-inch thick circle.
- Cut it into 3-inch circles using a floured cookie cutter and place in tart tins.
- Preheat your oven to 400°F (200°C).
- In a bowl, mix brown sugar, melted butter, raisins, heavy cream, egg, and vanilla.
- Fill the prepared tart shells with the sugar and butter mixture, leaving a bit of space at the top to prevent overflow.
- Bake for 15 to 20 minutes, or until the filling is bubbly and the crust is golden.
- Let the tarts cool before serving.