Classic Canadian Butter Tarts
A beloved Canadian dessert featuring a flaky pastry shell filled with a sweet, gooey filling, often with a hint of vanilla or maple. Originating in Ontario, these tarts are a staple of Canadian comfort food and come in various delightful variations, from plain to raisin or pecan.
Ingredients
- 250 g all-purpose flour
- 1/4 tsp salt for pastry
- 170 g cold unsalted butter cut into cubes
- 60 ml ice water approximately
- 1/2 cup packed brown sugar for filling
- 1/4 cup light corn syrup or golden syrup
- 1/4 cup unsalted butter melted
- 1 large egg lightly beaten
- 1 tsp vanilla extract for filling
- 1/4 tsp salt for filling
- 1/2 cup raisins or chopped walnuts/pecans optional
Instructions
- For the Pastry: In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingertips until pea-sized crumbs form. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 12 circles using a 3-inch round cutter. Gently press each circle into a standard muffin tin cup.
- For the Filling: In a medium bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt until smooth. Stir in optional raisins, walnuts, or pecans.
- Divide the filling evenly among the prepared pastry shells, filling each about two-thirds full.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly and set, but still slightly gooey in the center.
- Let the tarts cool in the muffin tin for 5-10 minutes before carefully removing them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
For a crunchy texture, add a handful of chopped walnuts or pecans to the filling. You can substitute brown sugar with maple sugar for a deeper maple flavor. These tarts can be made in regular muffin tins for individual servings, or in a larger tart pan for slicing. Ensure the pastry is cold before baking for the flakiest crust. Store at room temperature for up to 3 days or refrigerate for longer.