Canadian Butter Tarts
Indulge in the classic Canadian Butter Tarts, a quintessential treat that combines a flaky, buttery crust with a rich, caramel-like filling that melts in your mouth. This iconic dessert boasts a perfect balance of sweetness and texture, with the option to include plump raisins for a traditional twist. Whether you're craving a gooey center or a slightly set filling, these tarts are baked to golden perfection in just 20 minutes. Made with simple pantry staples like brown sugar, corn syrup, and vanilla extract, this recipe captures the heart of Canadian culinary heritage. Serve these irresistible pastries at room temperature for a crowd-pleasing dessert that's ideal for any occasion.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 170 grams Unsalted butter (cold, cubed)
- 10 grams Granulated sugar
- 1 teaspoon Salt
- 60 milliliters Ice water
- 60 grams Unsalted butter (softened)
- 150 grams Brown sugar
- 120 milliliters Corn syrup
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt (for filling)
- 100 grams Raisins (optional)
Instructions
Prepare the tart dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the flour mixture.
Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 200°C (400°F) and lightly grease a muffin tin.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter to cut 12 circles (approximately 4 inches in diameter).
Gently press each round into the muffin tin to create tart shells, then place the tin in the fridge while you prepare the filling.
To make the filling: In a medium bowl, whisk together the softened butter and brown sugar until smooth.
Add the corn syrup, eggs, vanilla extract, and salt, whisking until fully combined.
If using raisins, divide them evenly among the tart shells.
Pour the filling into the tart shells, filling each about 2/3 full. Avoid overfilling, as the filling will bubble up while baking.
Bake the tarts in the preheated oven for 18-20 minutes or until the filling is set but still slightly jiggly in the center and the crust is golden brown.
Remove the tarts from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve at room temperature and enjoy!
Nutrition Facts
Calories |
4049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 545.3 g | 198% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 340.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1398 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
