Canadian Butter Tarts
Delightful Canadian butter tarts with flaky pastry and gooey caramelized filling, perfect for any occasion.
Equipment
- Mixing Bowl
- Muffin Tin
- Rolling Pin
- Pastry Cutter
Ingredients
Pastry Ingredients
- 1.5 cups all-purpose flour Base for the pastry, providing structure and flakiness.
- 0.5 cup unsalted butter Cold and cubed, key for a tender pastry.
- 0.25 teaspoon salt Enhances flavor and balances sweetness.
- 3-4 tablespoons ice water Helps bind the dough without melting the butter.
Filling Ingredients
- 1 cup brown sugar Packed, adds rich depth to the filling.
- 0.5 cup corn syrup Adds sweetness and gooey texture.
- 2 large eggs Thicken the filling and provide structure.
- 2 tablespoons unsalted butter Melted, adds richness to the filling.
- 1 teaspoon vanilla extract Adds aroma and depth to the filling.
- 0.5 cup raisins or pecans Optional, for added texture.
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and work it into the flour until it resembles coarse crumbs.
- Gradually add ice water, mixing gently until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, and vanilla until smooth. Fold in raisins or pecans if using.
- Roll out one disc of dough to 1/8-inch thickness and cut out circles about 4 inches in diameter.
- Fit each pastry circle into the wells of a muffin tin, pressing gently and trimming excess dough.
- Pour the filling mixture into each pastry shell, filling them about three-quarters full.
- Bake for 20-25 minutes until the filling is set and the pastry is golden brown.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.