Prize Butter Tarts
Indulge in the irresistible charm of Prize Butter Tarts, a classic Canadian dessert that's perfect for any occasion. These buttery, flaky tart shells are filled with a rich, gooey mixture of brown sugar, corn syrup, melted butter, and eggs, creating a luscious caramel-like filling with just the right balance of sweetness. Customize your tarts with raisins or chopped pecans for added texture and flavor, or enjoy them plain for a timeless treat. Whether you prefer a firm or slightly runny center, these tarts can be baked to your ideal consistency. Perfectly portioned and ready in under an hour, Prize Butter Tarts are an indulgent homemade treat that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 255 grams All-purpose flour
- 170 grams Unsalted butter (cold, cubed)
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 6 tablespoons Cold water
- 200 grams Packed brown sugar
- 125 milliliters Corn syrup
- 60 grams Unsalted butter (melted)
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1 teaspoons White vinegar
- 120 grams Raisins or chopped pecans (optional)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt to combine.
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until the texture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together but is not sticky. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin, or line it with paper liners.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut circles and gently press them into the prepared muffin tin, forming the tart shells.
In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and vinegar until fully combined and smooth.
Optional: Place a few raisins or chopped pecans in the bottom of each tart shell.
Pour the filling mixture into the tart shells, filling each about two-thirds full to allow space for expansion as they bake.
Bake in the preheated oven for 15-20 minutes, or until the filling is bubbly and the crust is golden brown. Note: Bake shorter for a softer filling, or longer for a firmer texture.
Remove the tarts from the oven and let them cool in the muffin tin for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Enjoy your Prize Butter Tarts as they are or with a dollop of whipped cream!
Nutrition Facts
Calories |
4426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 643.4 g | 234% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 421.1 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1639 mg | 35% | |
*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.
