Butter Tarts
This Butter Tarts Recipe will teach you to make the classic Canadian dessert with flaky pastry shells filled with a rich and gooey sweet filling.
Ingredients
For the crust:
- 1 ½ cups (180 g) all purpose flour
- ¼ teaspoon salt
- ½ cup (113 g) salted butter cold and cubed
- 4-6 tablespoons very cold water
For the filling:
- ½ cup (120 ml) corn syrup light corn syrup, or golden corn syrup
- ⅓ cup (67 g) light brown sugar
- 3 tablespoons (42 g) unsalted butter melted and cooled
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ½ cup (70 g) raisins optional
Instructions
- In a large bowl, whisk together the flour and salt. With a pastry cutter, cut in the butter until only pea sized pieces remain. You can also use a food processor to do this.
- Add 4 tablespoons of water and mix, add the water a little more at a time until the dough is shaggy and sticks together. Form into a flat disc and cover with plastic wrap. Chill in the refrigerator for at least 2 hours.
- Preheat the oven to 400°F (200°C), or 180°C if you have a fan oven.
- Once the dough is ready, roll into ⅛” thickness and cut into 4” circles. Press into the cavities and up the sides of a 12-count muffin tin. Gather up any scraps and repeat until all 12 of the spots in the muffin tin are full. Place the tin into the freezer while you prepare the filling to chill the crust
- In a medium bowl, whisk together the corn syrup, brown sugar, butter, egg, vanilla, cornstarch, cinnamon, salt and nutmeg until smooth. Stir in the raisins.
- Add the filling to the tart shells, only filling about 1/2 way.
- Bake in the preheated oven for 5 minutes, then reduce the heat to 350 and bake an additional 15-20 minutes, or until the filling is bubbling and the crust is golden.
- Allow to cool for at least 15 minutes before using a butter knife to help remove them from the pan.
Notes
- Raisins are optional. You can leave them out, or replace them with the same amount of currants, chopped pecans, or chopped walnuts.
- Chilling is important. Chilling the dough for at least two hours will make it easier to roll out and work with. I also highly recommend freezing the shells before baking. Otherwise, the dough can slip down and the tarts can overflow.
- Be sure not to over-fill the tarts. Aim to fill each crust only half of the way. While baking, the filling will expand.
- To keep things neat, use a small cookie scoop to add the filling to the shells.
- To Store: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Nutrition
Serving: 1tart | Calories: 239kcal | Carbohydrates: 34g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 177mg | Potassium: 84mg | Fiber: 1g | Sugar: 17g | Vitamin A: 346IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/butter-tarts/