Classic Canadian Butter Tarts (Printable Version)
Flaky pastry shells hold a buttery, sweet filling with optional raisins or nuts for added texture.
# Ingredients Required:
→ Pastry
01 -
190 grams all-purpose flour
02 -
115 grams unsalted butter, cold and cubed
03 -
0.25 teaspoon salt
04 -
45 milliliters cold water
→ Filling
05 -
115 grams unsalted butter, melted
06 -
220 grams packed brown sugar
07 -
120 milliliters corn syrup
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
0.5 teaspoon salt
11 -
80 grams raisins or chopped nuts (optional)
# Guide to Cooking:
01 -
Set the oven to 200°C (400°F) to preheat.
02 -
In a mixing bowl, combine flour and salt. Add cold cubed butter and blend with a pastry cutter or fingers until mixture resembles coarse crumbs.
03 -
Gradually add cold water, one tablespoon at a time, mixing until a dough forms. Shape dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
04 -
Whisk melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth and fully combined.
05 -
On a floured surface, roll chilled dough to approximately 0.6 centimeters thickness. Cut circles sized to fit a muffin tin.
06 -
Press each dough circle into muffin tin cups to create pastry shells.
07 -
If desired, sprinkle raisins or chopped nuts into each pastry shell.
08 -
Pour the filling into each shell, filling to just below the edge.
09 -
Bake in the preheated oven for 20 to 25 minutes, until the filling is bubbly and edges are golden brown.
10 -
Remove from oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
Allowing the dough to chill improves handleability and results in flakier pastry.