Description
Classic Canadian Butter Tarts are a beloved sweet treat featuring a flaky pastry shell filled with a rich, gooey caramel-like filling made of brown sugar, corn syrup, butter, and eggs. This recipe creates a perfect balance of sweet and buttery flavors with the option to add raisins, nuts, or chocolate chips for added texture and taste. Make them for a traditional dessert that highlights the iconic Canadian delicacy.
Ingredients
Scale
Filling
- 1/2 cup lightly packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- ½ cup raisins (substitute with pecans, walnuts, or chocolate chips if desired)
Pastry Dough
- 2 ¼ cups flour (pastry flour preferred, or all-purpose flour)
- 1 tbsp brown sugar
- ½ tsp salt
- 1/2 cup shortening, very cold and cut into cubes
- 1/2 cup butter, very cold and cut into cubes
- 6 tbsp ice water, approximately (enough to bring dough together)
Instructions
- Make the Pastry Dough: Pulse the cold butter and shortening into the flour, brown sugar, and salt using a food processor until the fat is reduced to pea-sized pieces, ensuring a flaky texture.
- Incorporate Water: Sprinkle the ice water over the mixture and toss lightly with a fork until the dough just comes together. Avoid overworking to prevent toughness.
- Shape and Chill: Form the dough into two rounds about one inch thick, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to rest.
- Roll and Cut: On a lightly floured surface, roll out the chilled dough and cut into 4-inch rounds. Fit each round into muffin cups and chill again in the fridge or freezer to keep the pastry cold.
- Prepare Filling: In a mixing bowl, combine the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt. Mix well until smooth and homogenous.
- Assemble Tarts: Sprinkle the raisins evenly in the bottom of each pastry-lined muffin cup. Fill each cup about two-thirds full with the syrupy filling mixture.
- Bake: Place the muffin tin on the bottom shelf of a preheated oven at 425°F (220°C). Bake the tarts for 12 to 15 minutes until the filling is bubbly and the pastry crust is golden and flaky.
- Cool and Serve: Remove the tarts from the oven and cool completely on a wire rack. Once cooled, carefully remove from the pans and serve.
Notes
- Using pastry flour instead of all-purpose flour will create a more tender and flaky crust.
- Keeping the butter and shortening very cold is key to achieving a flaky pastry texture.
- Chilling the assembled tart shells before baking helps prevent shrinking and promotes a flaky crust.
- Variations include substituting raisins with chopped pecans, walnuts, or chocolate chips according to your preference.
- Butter tarts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
