Professional Baker Teaches You How To Make BUTTER TARTS!
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- Опубликовано: 15 окт 2024
- Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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a good Canadian dessert ...
where's my Canadians at??
PIE CRUST RECIPE 2 1/4 C pastry flour, 2 Tbsp sugar & 3/4 tsp salt, sift and place in mixing bowl. Add 1 C ice cold cubed butter & 6 Tbsp ice cold water with 1 Tbsp lemon juice. MUST watch carefully to see when the butter is incorporated into the flour as fine smaller circle. DO NOT OVER MIX - take out before everything is incorporated. Sprinkle bread flour on the surface and make two logs and place in the refrigerator for 1 hour. Now, cut the log in half and on each side another two cuts. Roll out each circle to form the crust in a 12 muffin pan. Place inside and refrigerate. Proceed to make the pecan filing .....
I made this a few days ago and took it to work. My colleague is Canadian and when I presented them to her, she got emotional because she said it reminds her of home (we're in Los Angeles). She took a bite and said they were better than her mothers. As usual, great job Anna.
That's wonderful Mark! No one knows butter tarts more than Canadians, so that is high praise!
I just love to see this lady ,and she teaches so well,and explains things clearly, she's just a joy to behold
I'm a pastry chef and haven't made butter tarts in forever so needed a reminder 😂 I'm using this to make my mom these for mothers day it's her favorite!
Hello Anna, I made the butter tarts yesterday. They turned out so so good. I had to give them an extra 5 minutes in the oven so that they were baked all around. This was the first time I made these, and having a limited baking experience, I found the recipe easy to follow. Thank you for a perfect recipe.
Were they runny or stiff?
THANK YOU! I researched butter tart recipes this week and selected this one. I made it today and I'm thrilled with both the process and the results!
Anna is the best baker. I have always enjoyed watching her show on TV.
Oh my, I love pecan tarts. This takes me back to childhood with mom in the kitchen. Thank you for triggering this precious memory along with you teaching video, Professor Anna!!!
Anna I just look you and your style of teaching. Zero BS. THANK YOU,
I would like to buy a book of your recipes. You are the best Baker ever. Thanks a million Anna
all cookbooks are in the video description.
Yeah! I love great recipes!
I followed this recipe and it was the most delicious of any butter tart recipe I e ever had!
Thank you! Delicious!
Your Techniques and easy to follow directions on recipes are very well explained and with ease to follow Thank You.
Hi Anna, I just made pie crust for the first time by following your recipe and it was better than anything I've had. Thank you so much for sharing!
Anna. Tried these yesterday. They are divine. Thank You So Much.
Hello Anna, My pastry chilling right now for the twenty minutes. Thank you for sharing your recipe.
1/2 butter
1 cup Brown Sugar Heat in medium heat until bubbly
In a separate bowl
2eggs
Half a cup of maple syrup
1 Tsp vanilla extract
1/4 salt
1tbsp of lemon juice
Wisk
Add melted brown sugar onto your mixture etc
Add raisins & lightly toasted pecans
Bake 10-15 mins
Hello Ma'am🖐I have been watching your vedoes I enjoyed them.Thank you so much for sharing.
❤❤❤❤
Love this recipe. It certainly is my go to recipe.
Just made a batch for American Thanksgiving. Very good! . Makes me miss Canada.
I made this two days ago. Coming back to say Thank You!
Made them for Fathers day...the pastry was perfect! They tasted really good! ( the only thing I would change is I'd reduce the amount of lemon juice in the filling...It was abit over powering) Thank you a new sub 🇨🇦 👍👍
You are a distinctive chef and your way of presentation is easy with a fabulous picture .. Thank you for what you offer us, follower from Saudi Arabia
You are dexterous, brilliant...we follow you.
Thank you so much!
On the Food Network recipe you say to add 2 teaspoons of white vinegar or lemon juice to the dough but in this video you said 1 tbsp of lemon juice. Which is correct?
Great program, love ur recipes! Keep it up👍😍🥰 love, love ur program! Thnk u for giving d measurements in cups n spoons.👍
Finally I found you again. I love your reciped its so educational. Make some ore desserts please!
Obožavam vas gledati! Sve perfektna! Molim vas jeli mozete dodati titlove na hrvatskom jeziku, bilo bi pravo olakšanje! Lijep pozdrav iz Hrvatske!
I made the pie dough recipe yesterday. It comes out perfect. Thank you very much for sharing your knowledge with us.
Hookers n' Cocaine your failures don’t mean other people can’t succeed, dude. It means something you did went wrong, OR you need to look out for what in your surroundings affected the recipe (like temperature, humidity, quality of your butter, etc.)
Happy Easter Anna!
Happy Easter Mike!
I've never melted the butter with the sugar on the stovetop prior. I'm wondering if that's why sometimes, the sugar seems to crystalize in the filling so that now and then, you get a bite of something hard (even though the rest of the filling is gooey). Or, is it because my forever recipe leaves out the syrup.?
They look fantastic, I swear I could smell them☺️ Thanks
Love your style and how everything is planned in the video!
Hola, me gusta mucho tu cocina. Gracias. Me he suscrito a tu canal.
Really well done video, no wasted time.
Hello Anne, thank you for sharing all your knowledge and talent in the baking world. I love your videos because they are easy to follow and the baked good taste wonderful. Just a quick question do you have a pecan pie recipe? I have searched for one on your RUclips site but I can not seem to locate one. Thanks you so much!!
Awesome & delicious !
The good compliment is when they said your Cake/ pastry is like my mom recipe....!!!
Thanks a bunch Aana
Is it possible to use a hand mixer for the dough instead?
Love butter tarts.
Lol so true >> I know it's hard you have to wait. Hihi
I’m Canadian and my colleagues and I obsess over these, purchasing them from various small towns we go through in Ontario. I have found a winner but it’s expensive so I need to learn how to make the equivalent. So far only one source makes them correctly. The shells are too thin and hard everywhere else. This recipe looks promising.
Downtown Newmarket. The Maids Cottage. You're welcome.😂
Interesting method for the pastry. In contrast to your video "What is the secret to making AMAZING pie dough?" from 2016. Regarding the butter, I usually place the cold butter between two wrappers and bash them flat with a rolling pin then tear off chunks (about 5 or 6 for 8oz of butter) and add them to the flour and proceed in the same way.
Hi Anna, can I use corn syrup instead of maple syrup? Pls let me know as soon as possible thank you
Omg. these look fabulous.
Yum!! I love your shows👍🏻AB🇨🇦
Yum yum yummy
Just wish that there was a cross section after they were set to determine if it is the consistence that I would prefer.
Variety can be had by using coconut or other nuts instead of the pecans but I prefer the taste of the pecans. A mini pecan pie, yummmm.
You know butter tarts are a Canadian invention
Who else would make sure a wonderful dessert? :)
@@ohyum Totally addicted to them. Normally I am am AWFUL chocoholic but I cant get enough of that brown-sugary-buttery taste
You know this is a Canadian baking show right? Anna has been rock star of the Canadian culinary scene for YEARS.
Make sure you whisk the eggs well! I gently whisked everything together and ended up with beautiful butter tarts... full of bits of cooked egg yolk 😝
I love it But what about coconut could I use it?
How many it makes ? 12 or 24 ?
Can I substitute honey in the maple syrup?
I have the same question :) I guess so, at least this is what internet says
Yummy 😋!!!!!!
Amazing
Cake flour 👊
Sugar 💘
Salt 🌊
Butter 💳
Water 💋
Lemon juice 🍋
Butter 🌹
Dark brown sugar 🥥
Eggs 😵
Pure maple syrup 👩❤️💋👩
Vanilla extract 🧝
Lemon juice 💐
Pecans 🧑🔬
i wish you would have cut them so we could have seen how they look. Were there really runny or firm? We will never know.
Karen Nesbitt runny😁it’s a runny type recipe because of the maple syrup.
Annmarie busu What if I don’t add the maple syrup?
Fernando Queme I don’t know how it will be. There are other types that use heavy cream instead of maple syrup you could try a different recipe or swap it out.
It was runny on the bottom for me and dryer on the top since the pecans rise. Still delicious!
What was the name of show..? Oh right.. Yum! Lovely!
Actually the show was called Bake with Anna Olson. These are excerpts from her cooking show on Food Network Canada.
hi can i hv a receipe of Pie dough? thanks
Can you share the picture of the flour you used?
Flour bag 😊
How do I spell Homer drooling.. "AAAAAAAAAhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh....." Lips being licked..
I love it, that looks so yummy. 04-15-2016
How long does the dough need to rest for
Roseann Her written recipe says rest the dough at least 2 hours in the fridge. Also it says you can freeze up to 3 months but thaw before rolling. For me I made my dough the night before to save time and it was great.
@@annmariebusu9924 oh ok. I could not find that Information. Thank you
Did you say that you use cake flour
THANKS YOU GOODNESS ✨, ♥️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME🦋 WOW BEAUTIFUL 💯
Where can we find ur written recipe in this video?
in the description of the video...now... ;)
how could i turn this into a 9 inch pie?
I tried making pie crust using the Rose Levy Beranbaum method and it was a total disaster. This method looks better.
Plus look at the amount of dough you have left over
I followed your recipe exactly. Why is it you seem to have more dough than me. My logs are not as big
The secret is in melting the butter and sugar together.
Anna's coconut cream pies are decadent but i cannot find the recipe 😳😳
Please what if I can't find Mabel siroup what I have to do
Mister Aim it is maple syrup but you can cook brown sugar plus water to make syrup. Add maple flavour extract if you have it.
Why is it that my sugar doesn't melt in the butter? Always comes out grainy 😭, can anyone help? Thank you
it might be the case that you haven't heated/melted it for long enough or the heat is not high enough. hope it works out for you!
@@nuclearbananas3 change to super fine sugar
In my country i don't cake flour any substitute
You can make cake flour with regular flour and cornstarch I believe the ratio is 1 cup all purpose flour 2 tablespoons of corn starch.
Arrgh! I feel so ignorant. None of the comments asked if you used salted or unsalted butter!! I'm going to assume unsalted unless someone advises me differently.
Not sure whats going wrong with my pecan pie but after a thousand pies I'm just not happy with my efforts. The filling is very simular but just doesn't set the way I want and I've tried many variations over the years.
Butter tarts never have nuts always raisins
The first four minutes I thought I read she was baking peanut butter tarts. Lol.
Cinnamon rolls
Are you left. I Love that.
i tried it and my kids did not like it at all. They just love my pastry that took me 30 years to perfect.
An extremely rich desert, too rich, not a light one, not at all.
Is this annoying woman horrible, or is just me? Butter tarts are wonderful and fun to make...why is she so nasty?
You lost me at "runny." Nope. It's gotta be firm. Not because it's less messy, but because I want a set filling. It's a texture thing.
REMOVE THAT UNDERSHIRT PLEASE THANK YOU
Stop talking so much!
How's that! Then are you guessing the quantities of the ingredients?! She's giving a complete and clear explanation so people like you can understand.
Looks delicious!!!