Perfect Butter Tarts
Indulge in the rich, nostalgic charm of *Perfect Butter Tarts*, a classic Canadian treat with a tender, flaky homemade pastry and a decadently gooey filling. This recipe combines the buttery goodness of cold, cubed dough with a luscious interior made of brown sugar, corn syrup, and melted butter, enhanced with a touch of vanilla. Customize each tart with raisins or crunchy pecans for an added burst of texture and flavor. Perfectly golden and irresistibly sweet, these individual-sized desserts are baked to perfection, offering a hint of wobble in the center for that signature buttery goodness. Ideal for holidays, tea time, or any occasion that calls for indulgence, these butter tarts are best served warm or at room temperature. Their simple ingredients and timeless technique ensure a stunning dessert that’s easy to make yet impossible to forget.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 1 cup Light brown sugar
- 0.5 cup Corn syrup
- 0.25 cup Unsalted butter (melted)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
In a large mixing bowl, combine the flour and salt.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Avoid overmixing.
Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a 4-inch round cookie cutter to cut out 12 circles.
Gently press the dough circles into a standard muffin tin, ensuring the edges extend slightly above the rim. Chill the prepared shells while making the filling.
In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla until smooth and fully combined.
If using raisins or nuts, evenly distribute them among the pastry shells.
Pour the egg mixture into the prepared tart shells, filling each about two-thirds full to prevent overflow as they bake.
Bake in the preheated oven for 20-25 minutes, or until the filling is set but still slightly wobbly in the center, and the pastry is golden brown.
Remove the tarts from the oven and allow them to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve at room temperature or slightly warm. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 31.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 137 mg | 3% | |
*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.
