why make this recipe
Butter tarts are a cherished Canadian treat. Their sweet, gooey filling and flaky crust make them a hit at any gathering. This recipe brings you the classic flavors that define a traditional Canadian butter tart. They are easy to make and sure to impress your family and friends, making them perfect for holidays or just a sweet snack anytime!
how to make The Best Classic Canadian Butter Tarts
Ingredients:
- ½ cup lightly packed brown sugar
- ½ cup corn syrup
- ¼ cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup raisins (you can substitute with pecans, walnuts, or chocolate chips for variations)
- 2 ¼ cups flour (pastry flour is best, but all-purpose will do)
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ cup shortening (very cold, cut in cubes)
- ½ cup butter (very cold, cut in cubes)
- 6 tablespoon ice water (approximately, enough to bring the dough together)
Directions:
- In a food processor, pulse the cold butter and shortening into the flour, brown sugar, and salt. Process until the mixture resembles pea-sized pieces.
- Sprinkle the ice water over the mixture and toss with a fork until just combined. Do not overwork the dough; it should stick together without being tough.
- Form the dough into two rounds about an inch thick. Wrap each in plastic wrap and refrigerate for about 30 minutes.
- Roll out the chilled dough on a lightly floured surface. Use a 4-inch cutter to cut out rounds and fit them into muffin cups.
- Chill the pastry in the fridge or freezer while preparing the filling. Cold pastry helps achieve a flakier crust.
- In a bowl, combine all filling ingredients except the raisins and mix well.
- Place a single layer of raisins at the bottom of each pastry-lined muffin cup.
- Fill each cup about ⅔ full with the syrup mixture.
- Bake on the bottom shelf of a preheated oven at 425°F for 12 to 15 minutes.
- Allow tarts to cool completely on a wire rack before removing them from the pans.
how to serve The Best Classic Canadian Butter Tarts
Serve these delicious butter tarts warm or at room temperature. They are delightful on their own or can be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.
how to store The Best Classic Canadian Butter Tarts
Store leftover butter tarts in an airtight container at room temperature for up to three days. If you want to keep them longer, place them in the fridge for up to a week.
tips to make The Best Classic Canadian Butter Tarts
- Always use very cold butter and shortening to ensure a flaky crust.
- Don’t skip chilling the dough; this is key for the best texture.
- Experiment with different fillings like nuts or chocolate chips for a fun twist.
variation (if any)
You can easily swap out the raisins for nuts like pecans or walnuts, or even add chocolate chips for a sweeter touch. Each variation brings a unique flavor to the classic butter tart!
FAQs
1. Can I use store-bought pastry for this recipe?
Yes, you can use store-bought pastry if you're short on time. Just make sure it's suitable for tarts.
2. How do I know when the butter tarts are done baking?
The filling should be set and slightly puffed. It will continue to firm up as they cool.
3. Can I freeze butter tarts?
Yes, you can freeze them. Just wrap them well in plastic wrap and place them in an airtight container. Thaw them at room temperature before serving.
📖 Recipe
Classic Canadian Butter Tarts
Ingredients
For the pastry
- 2 ¼ cups flour (pastry flour is best, but all-purpose will do)
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ cup shortening (very cold, cut in cubes)
- ½ cup butter (very cold, cut in cubes)
- 6 tablespoon ice water (approximately, enough to bring the dough together)
For the filling
- ½ cup lightly packed brown sugar
- ½ cup corn syrup
- ¼ cup butter, melted
- 1 none egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup raisins (you can substitute with pecans, walnuts, or chocolate chips for variations)
Instructions
Preparation
- In a food processor, pulse the cold butter and shortening into the flour, brown sugar, and salt. Process until the mixture resembles pea-sized pieces.
- Sprinkle the ice water over the mixture and toss with a fork until just combined. Do not overwork the dough; it should stick together without being tough.
- Form the dough into two rounds about an inch thick. Wrap each in plastic wrap and refrigerate for about 30 minutes.
- Roll out the chilled dough on a lightly floured surface. Use a 4-inch cutter to cut out rounds and fit them into muffin cups.
- Chill the pastry in the fridge or freezer while preparing the filling. Cold pastry helps achieve a flakier crust.
Filling
- In a bowl, combine all filling ingredients except the raisins and mix well.
- Place a single layer of raisins at the bottom of each pastry-lined muffin cup.
- Fill each cup about ⅔ full with the syrup mixture.
Baking
- Bake on the bottom shelf of a preheated oven at 425°F for 12 to 15 minutes.
- Allow tarts to cool completely on a wire rack before removing them from the pans.
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