Description
Iconic Canadian butter tarts showcase rich, flaky pastry filled with sweet, gooey caramel-like filling. Maple-loving bakers delight in this classic dessert that embodies Canadian culinary heritage. You’ll savor each delectable bite of pure comfort.
Ingredients
Scale
- 2 eggs
- 1 cup brown sugar (190 grams)
- 1/2 cup golden corn syrup
- 1/4 cup salted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (optional)
- 1/2 cup raisins or pecans (optional)
- 1 3/4 cups all-purpose flour (227 grams)
- 1/2 cup cold unsalted butter, cubed (112 grams)
- 1/3 cup cold water
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
Instructions
- Craft the pastry base by blending flour, sugar, and salt in a mixing bowl. Integrate cold butter until the mixture resembles coarse crumbs, using a pastry cutter or food processor.
- Introduce cold water gradually, working the dough until it forms a compact ball. Add additional ice water if the dough appears dry or crumbly.
- Transform the dough into a thick disk, encase in plastic wrap, and chill for at least 1 hour to enhance texture and flavor.
- On a floured surface, roll the pastry to an even thickness, approximately 1/8 inch thin.
- Cut circular dough rounds using a cookie cutter or small bowl, creating 3.5-4 inch diameter shapes.
- Gently press dough rounds into a 12-cup muffin pan, ensuring complete coverage of bottom and sides. Repair any tears by pinching pastry together.
- Freeze the prepared tart shells for 10-15 minutes to maintain structural integrity.
- Heat the oven to 350°F (175°C), preparing for baking.
- Whisk brown sugar, corn syrup, melted butter, eggs, vinegar, and vanilla extract in a separate bowl until thoroughly combined.
- Pour the filling evenly into each unbaked tart shell, leaving a small margin at the top.
- Bake for 20-25 minutes until pastry turns golden and filling slightly puffs and sets.
- Remove from oven and let tarts rest in the pan for 10 minutes to stabilize.
- Transfer to a wire rack, allowing complete cooling before serving or storing.
- Refrigerate for several days or freeze up to 3 months for extended preservation.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that melts in your mouth.
- Use ice-cold butter and water to create the perfect pastry texture that’s light and crisp.
- Blind bake the tart shells briefly to prevent a soggy bottom and maintain a crisp crust.
- Experiment with different fillings like raisins, nuts, or chocolate chips to customize your butter tarts and add extra flavor and texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 12
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg