Category: Pies and Tarts, Recipes
Yields:
12 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
17 Mins
Total Time:
1 Hr 17 Mins
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
Adjust Servings
-
For the Crust
- For the Filling
Instructions
-
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.