fruit-filled butter tart with walnuts

Just when you thought butter tarts couldn’t taste any more awesome….well, they can. This recipe is inspired by my friend, Marion Ratzinger (who got the recipe from her friend…and she got the idea from her friend and so it goes 😉 ).  This is basically a buttertart recipe with added fruit and nuts. We used fresh seasonal fruit, but they taste great with frozen berries as well. We added walnuts, but feel free to use whatever you like. Customize them to your taste. They are so good! The use of store-bought tart shells makes these a snap, in fact, my 16 year-old daughter made these with no supervision. You can throw these together at a moment’s notice if you have some frozen tart shells on hand.  We served them for a birthday dessert with some ice cream, but they are delicious on their own with a cup of coffee or tea.

Fruity Butter Tarts

makes 8

1 egg

½ cup brown sugar

Pinch salt

1 tsp fresh lemon juice

1 tsp vanilla extract

1 tbsp melted butter

8 plump raspberries

¼ cup wild blueberries

½ cup chopped walnuts

8 (3 inch) unbaked tart shells

Preheat oven to 375F.  Place tart shells on foil lined baking sheet. Set aside.

In medium bowl, whisk egg, sugar, salt, vanilla, lemon juice and butter together until well blended.

Distribute blueberries evenly amongst the tart shells. Place a raspberry in the centre. Sprinkle chopped walnuts around. Using a small scoop, pour some of the egg mixture into each shell on top of fruit, going around until they all have an even amount, and filling is used up.  Place in oven and cook for 20-25 minutes,   until tart edges are browned and filling is puffed. Remove from oven and cool. Enjoy. Delicious on their own or fancied up with a scoop of ice cream or sorbet.

distribute berries amongst tart shells

add some nuts, if desired

pour egg mixture into tart shells to fill

ready for the oven

ready to come out of oven - edges browned, filling puffed

Try them! Easy and Delish.