Description
Butter Tarts are a beloved classic Canadian dessert featuring a flaky pastry crust filled with a gooey, sweet mixture of butter, brown sugar, corn syrup, and eggs. Optional raisins or nuts add texture and richness to these delightful tarts, which are perfect as a sweet snack or dessert.
Ingredients
Scale
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 cup cold water
For the Filling:
- 1/2 cup unsalted butter (melted)
- 1 cup brown sugar
- 1/2 cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/2 cup raisins or chopped pecans/walnuts
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until evenly blended.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs, ensuring a flaky pastry texture.
- Add Sugar: Stir in the granulated sugar to the flour and butter mixture to add sweetness.
- Add Water: Gradually incorporate the cold water into the mixture, mixing gently until the dough comes together without overworking it.
- Chill the Dough: Form the dough into a disk shape, wrap it in plastic wrap, and refrigerate for about 30 minutes to relax the gluten and firm up the butter.
- Mix Ingredients: In a separate bowl, whisk together melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth. Fold in raisins or chopped nuts if desired for added texture and flavor.
- Preheat: Preheat your oven to 375°F (190°C) to prepare for baking.
- Roll the Dough: On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness for a delicate crust.
- Cut and Place in Tins: Using a round cutter, cut circles from the dough and gently press them into greased muffin tins or tart pans.
- Fill with Mixture: Pour the filling mixture into each pastry shell, filling them about three-quarters full to allow room for filling expansion during baking.
- Bake: Bake the butter tarts in the preheated oven for 20-25 minutes until the filling is set and the tops have a light golden brown color.
- Cool: Let the tarts cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely for best texture.
- Serve: Enjoy the butter tarts either warm or at room temperature as a delightful Canadian treat.
Notes
- For added texture and traditional flavor, include raisins or chopped nuts like pecans or walnuts in the filling.
- Do not overwork the dough to keep the crust flaky and tender.
- Use cold butter and water to ensure a crisp pastry crust.
- Allow the tarts to cool completely for the filling to set properly before serving.
