Butter Tarts Canadian (Print Version)
# Ingredients:
→ Pastry Dough Ingredients
01 -
½ teaspoon salt
02 -
1 tablespoon white vinegar
03 -
1 cup chilled unsalted butter, cut into cubes
04 -
¼ cup ice-cold water
05 -
2 ½ cups plain flour
→ Filling Ingredients
06 -
1 teaspoon pure vanilla extract
07 -
½ cup melted butter, let it cool slightly
08 -
2 large eggs, gently whisked
09 -
1 cup firmly packed brown sugar
10 -
½ cup light corn syrup
11 -
½ cup raisins or finely chopped pecans (optional)
12 -
¼ teaspoon salt
# Instructions:
01 -
Combine salt and flour in a big bowl, then mix the cold butter in with your hands or a pastry tool until it looks crumbly. Stir together the ice water and vinegar in another bowl. Add this liquid to the dry mixture slowly, just until a dough starts to form. Avoid overdoing it. Shape it into two discs, wrap tightly in plastic, and chill for a half hour or so in the fridge.
02 -
In a bowl, stir together the melted butter, brown sugar, corn syrup, vanilla, eggs, and salt until smooth and combined well. Toss in raisins or pecans at this point if you want to use them.
03 -
Set your oven to 375°F (190°C) and grease a 12-cup muffin tray or use pre-made pastry shells. Flatten one dough disc to about 1/8-inch on a floured surface. Use a round cutter (around 4 inches wide) to punch out circles. Place the dough circles gently into your muffin cups, making sure they’re evenly pressed. Add the filling to each shell, about two-thirds full.
04 -
Pop the muffin tray into the oven and bake for 20 to 25 minutes. The edges of the dough should turn golden, while the filling sets but keeps a little jiggle in the center. Once baked, let them cool in the tray for 10 minutes before transferring them to a rack to cool down completely.
05 -
You can serve these treats warm or let them cool to room temperature. Pack any leftovers in a sealed container for up to three days, or stick them in the fridge if you're keeping them longer.
# Notes:
01 -
Swap all-purpose flour with a gluten-free blend if you need to avoid gluten.
02 -
Add raisins, pecans, or even combine both to suit your liking.
03 -
Unbaked tarts can be kept frozen for up to three months. Bake directly from frozen with a few extra minutes in the oven.