Great Canadian Butter Tarts
Indulge in the perfect blend of flaky pastry and rich, gooey filling with these Great Canadian Butter Tarts, a beloved dessert that embodies Canadian culinary tradition. Featuring a buttery homemade crust and a lusciously sweet filling made with brown sugar, corn or maple syrup, and a hint of vanilla, these tarts strike the ideal balance between chewy and crisp. Customize them with or without raisins to suit your taste, and enjoy this iconic treat that’s as easy to make as it is to devour. Perfect for holidays, gatherings, or a simple sweet fix, these butter tarts will quickly become your go-to Canadian classic.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 1 teaspoon Salt
- 170 grams Unsalted butter (cold, cubed)
- 60 milliliters Cold water
- 150 grams Brown sugar (packed)
- 120 milliliters Corn syrup or maple syrup
- 60 grams Unsalted butter (melted)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 75 grams Raisins (optional)
Instructions
Step 1: In a large mixing bowl, combine the flour and salt. Cut in the cold, cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Step 2: Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork the dough.
Step 3: Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 4: Preheat your oven to 200°C (400°F). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
Step 5: Using a 4-inch round cutter, cut out circles and gently press them into a muffin tin to form the tart shells. Refrigerate the tart shells while preparing the filling.
Step 6: In a medium mixing bowl, whisk together the brown sugar, corn syrup (or maple syrup), and melted butter until smooth.
Step 7: Beat in the eggs and vanilla extract, mixing well. If using raisins, sprinkle a few into each tart shell.
Step 8: Pour the filling into the prepared tart shells, filling each about 3/4 full. Be careful not to overfill, as the filling may bubble over during baking.
Step 9: Bake in the preheated oven for 18-20 minutes, or until the filling is set and the pastry is golden brown.
Step 10: Remove the tarts from the oven and let them cool in the muffin tin for 10 minutes. Transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 23.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 97 mg | 2% | |
*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.
