Canadian Butter Tarts are a beloved classic in Canadian baking, known for their rich, gooey filling and flaky pastry crust. These little tarts are the perfect balance of sweet and buttery, with a hint of caramelized depth that melts in your mouth. Whether you like them runny or set, plain or loaded with raisins or nuts, these tarts are versatile and incredibly satisfying. They’re a timeless treat for holidays, tea time, or anytime you crave a decadent dessert.
Ingredients
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tbsp ice water
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup corn syrup or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup raisins or chopped pecans (optional)
Instructions
- Prepare the Pastry:
- In a large bowl, mix flour and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat and Roll Out:
- Preheat your oven to 375°F (190°C). Roll out the chilled pastry on a lightly floured surface to about 1/8-inch thickness. Cut into 3-inch circles and fit them into a muffin tin or tart pan.
- Make the Filling:
- In a medium bowl, cream together the butter and brown sugar until smooth. Beat in eggs, then stir in corn syrup or maple syrup, vanilla, and salt until well combined.
- If using, sprinkle raisins or nuts into the bottom of each tart shell.
- Assemble and Bake:
- Pour the filling into the tart shells, filling each about 2/3 full to allow room for bubbling. Bake for 20-25 minutes, or until the pastry is golden and the filling is just set.
- Cool and Serve:
- Let the tarts cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
