Classic Canadian Butter Tarts
Canadian Butter Tarts are a true northern delight and a staple in Canadian cuisine. Known for their rich, buttery filling and flaky pastry crust, these tarts are a must-try for anyone with a sweet tooth. Whether you enjoy them plain or with added raisins or nuts, they are sure to satisfy.
Ingredients:
- Pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup ice water, approximately
- Filling:
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 1/3 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
Instructions:
- Prepare the Pastry: In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic, and chill for 1 hour.
- Roll Out Pastry: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Using a round cutter, cut out circles and press them into the cups of a muffin tin. Place in the fridge to chill while preparing the filling.
- Make the Filling: In a bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth. Stir in raisins or nuts if using.
- Assemble Tarts: Preheat oven to 375°F (190°C). Spoon the filling into the prepared tart shells, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the filling is set and the pastry is golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy these classic Canadian Butter Tarts with a cup of tea or as a delicious dessert after a meal. They’re perfect for any occasion and a true taste of Canada’s culinary heritage.
Notes:
- If the pastry puffs up during baking, you can gently press it down with the back of a spoon.
- The filling will continue to set as the tarts cool.
Remember, whether you add raisins, nuts, or leave your butter tarts plain, each variety has its own charm and fans. Don’t be afraid to make these tarts your own!