Best Classic Canadian Butter Tarts (Print Format)
Indulge in tender, buttery pastry filled with luscious caramel and a hint of vanilla for a true Canadian treat.
# Ingredients:
→ Pastry
01 -
2 ¼ cups pastry flour or all-purpose flour
02 -
1 tbsp brown sugar
03 -
½ tsp salt
04 -
1/2 cup shortening, very cold and cut into cubes
05 -
1/2 cup butter, very cold and cut into cubes
06 -
6 tbsp ice water, approximately, enough to bring the dough together
→ Filling
07 -
1/2 cup lightly packed brown sugar
08 -
1/2 cup corn syrup
09 -
1/4 cup butter, melted
10 -
1 egg
11 -
1 tsp vanilla extract
12 -
1/4 tsp salt
13 -
½ cup raisins (or substitute with pecans, walnuts, or chocolate chips)
# Steps:
01 -
Pulse cold butter and shortening into the flour, sugar, and salt using a food processor until the mixture has pea-sized pieces of butter. Sprinkle water over the surface and toss with a fork until the dough comes together. Handle minimally to avoid overworking. Form dough into two rounds about 2.5 cm thick, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out on a lightly floured surface and cut into 10 cm rounds. Fit the rounds into muffin cups, then chill in the fridge or freezer while preparing the filling to ensure flaky texture.
02 -
Combine brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt in a bowl. Mix thoroughly. Sprinkle raisins evenly in the bottom of the pastry-lined muffin cups. Fill each cup 2/3 full with the syrup mixture.
03 -
Preheat oven to 220°C. Place the muffin cups on the bottom rack and bake for 12 to 15 minutes until the filling is set and slightly caramelized. Cool completely on a wire rack before removing tarts from the muffin pans.
# Tips:
01 -
Ensure the pastry is cold when placed in the oven to achieve the flakiest texture.