Nut-Free Classic Butter Tart
Indulge in the sweet nostalgia of Nut-Free Classic Butter Tarts, a timeless Canadian dessert reimagined for nut-free enjoyment. This recipe features a flaky, homemade pastry shell that cradles a gooey, caramel-like filling made from brown sugar, corn syrup, and a touch of pure vanilla. For added texture and flavor, plump raisins are nestled into each tart, making every bite irresistibly rich and satisfying. With a simple yet elegant preparation time of just over an hour, these butter tarts are perfect for family gatherings, holiday treats, or an everyday indulgence. Enjoy them warm or at room temperature to savor their melt-in-your-mouth goodness. Perfect for nut allergies, this recipe is a crowd-pleasing classic you’ll want to make again and again!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 1 tsp Salt
- 150 g Unsalted butter
- 60 ml Ice water
- 1 large Egg yolk
- 200 g Brown sugar
- 100 ml Corn syrup
- 50 g Unsalted butter
- 1 large Egg
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 75 g Raisins
Instructions
In a large bowl, mix together the flour and salt for the pastry.
Cut the 150g butter into small pieces and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
In a small bowl, beat the egg yolk and add the ice water. Stir this into the flour mixture, adding a little more water if necessary until the dough just comes together.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 200°C (400°F).
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
Using a cookie cutter or a glass, cut out 4-inch circles and fit them into a muffin tin. Collect any dough scraps, re-roll, and cut more circles until you have used all the dough.
In a medium saucepan, combine the brown sugar, corn syrup, and 50g butter. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture begins to simmer.
Remove from heat and allow to cool slightly.
In a bowl, whisk the egg and then slowly pour in the slightly cooled sugar mixture while continuing to whisk. Stir in the vanilla extract and 1/4 tsp salt.
Divide the raisins evenly among the pastry shells.
Pour the filling over the raisins, filling each shell just below the rim.
Bake in the preheated oven for 15-20 minutes or until the filling is set and the pastry is golden brown.
Remove from the oven and allow to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
Enjoy these nut-free butter tarts warm or at room temperature.
Nutrition Facts
Calories |
3900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 551.8 g | 201% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 348.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 355 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1234 mg | 26% | |
*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.
