Rich Canadian Butter Tarts (Print Version)
# Ingredients:
→ For the Pastry
01 -
2 ½ cups all-purpose flour
02 -
½ teaspoon salt
03 -
1 cup cold unsalted butter, cubed
04 -
¼ cup ice water
05 -
1 tablespoon white vinegar
→ For the Filling
06 -
½ cup unsalted butter, melted and slightly cooled
07 -
1 cup packed brown sugar
08 -
½ cup light corn syrup
09 -
2 large eggs, lightly beaten
10 -
1 teaspoon pure vanilla extract
11 -
¼ teaspoon salt
12 -
½ cup raisins or chopped pecans (optional)
# Instructions:
01 -
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a small bowl, mix the ice water and vinegar. Gradually add this to the flour mixture, stirring just until the dough comes together. Do not overmix. Shape the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
02 -
In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth and well combined. If using raisins or pecans, stir them into the filling mixture.
03 -
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with pastry shells. On a floured surface, roll out one dough disc to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut circles. Press each circle gently into the muffin cups, ensuring the edges are even. Fill each pastry shell about 2/3 full with the prepared filling.
04 -
Bake for 20–25 minutes, or until the filling is set but still slightly jiggly in the center, and the pastry is golden brown. Remove from the oven and allow the tarts to cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
05 -
Butter tarts can be served warm or at room temperature. Store leftovers in an airtight container for up to 3 days or refrigerate for longer storage.
# Notes:
01 -
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
02 -
Customize with raisins, pecans, or both depending on your preference.
03 -
Freeze unbaked tarts for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the baking time.