Now that I’ve started making YouTube videos, I’m going to try to post one per week of my favourite recipes. This week I made Butter Tarts! This was one of the first recipes I posted on my blog, so those of you that have been following my blog for a while will have seen it before. But, this recipe is worth sharing again!
This classic Canadian dessert is one of my all-time favourites. The pastry is buttery and flaky and the filling is gooey with caramel notes. In my opinion, this recipe has everything that you would want in a butter tart. Best of all, they are not that hard to make!
The dough is pretty easy to make but you could certainly buy frozen tart shells from the store and use those. The filling takes less than 5 minutes to put together. Not much work for an amazing treat!
Below, I am posting the YouTube video that I made plus I have re-posted the recipe. I am trying to build up my YouTube followers, so if you like the video, I would appreciate it if you like the video on YouTube and Subscribe to my channel 🙂 If you know of anyone who may be interested in my videos, please share with them as well.
The Great Canadian Butter Tart
Butter Tarts are a classic Canadian dessert. This easy butter tart recipe features a buttery, flaky pastry filled with a gooey caramel-like filling. You can add pecans, raisins, or keep them plain. The filling comes together in seconds! You can make the crust in this recipe or make use store-bought pie crust for even easier butter tarts!
Ingredients
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For the Crust
- For the Filling
Instructions
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For the Crust
- Combine flour and salt in the bowl of a food processor. Pulse 5 seconds to combine.
- In liquid measuring cup, whisk egg yolk and vinegar to combine. Add enough ice water to make 1/3 cup (78 ml). Keep in freezer until ready to use.
- Sprinkle butter and shortening over the flour and pulse until only pea-sized pieces of butter remain (10-15 pulses).
- Sprinkle egg mixture over flour mixture and then pulse to combine (10-15 pulses). Dough should look like wet sand and come together when squeezed between fingers.
- Gather dough into a disk and cover with plastic wrap or reusable beeswax wrap and chill for 1 hour.
- Before rolling out dough, create parchment paper shells by cutting out squares and folding them over the bottom of a glass that fits in your muffin tins (see pictures below). Fit the parchment liners into 12 muffin cups.
- Roll out dough to 1/8 inch thickness and cut into twelve 10 cm/4 inch circles. You may need to put the dough back together and re-roll for the last couple of tarts.
- Press into prepared muffin tin.
- Chill 30 minutes. For the Filling
- Preheat oven to 400F
- Place raisins in a small bowl and cover with boiling water. Let stand 15 minutes.
- In a large bowl, blend together softened butter, brown sugar, salt and corn syrup with hand blender
- Add egg and vanilla and mix well.
- Drain raisins and divide equally into chilled tart shells.
- Pour butter mixture over the tarts (about 1 1/2 tbsp per tart).
- Bake for 15-20 minutes; filling will be lightly browned but still bubbling. The amount of time to bake depends on how runny you like your tarts. I tend to go for 17 minutes.
- Let cooked butter tarts cool in pan for 10 minutes after removing from oven then place on racks until completely cool.
[…] Rich and Gooey Butter Tarts with YouTube Video — Margot Dreams of Baking […]
They look so delicious Margot!
Thanks! They’re one of my favourite desserts.