Butter Tarts are a quintessential Canadian dessert that blend a flaky, buttery crust with a gooey, sweet filling. This beloved treat is known for its nostalgic flavors and versatile options, including the choice to add raisins or pecans. Whether you’re a fan of classic flavors or love experimenting with add-ins, these Butter Tarts are sure to impress.
Ingredients:
For the Pastry Crust:
1 ½ cups all-purpose flour (163 grams)
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter, cubed (112 grams)
¼ cup cold water
For the Butter Tart Filling:
1 cup brown sugar, packed (190 grams)
½ cup golden corn syrup
¼ cup salted butter, melted
2 large eggs
1 teaspoon white vinegar (optional, helps cut the sweetness)
1 teaspoon vanilla extract
Optional: ½ cup raisins or pecans
Directions:
Prepare the Pastry Crust:
In a mixing bowl, combine all-purpose flour, sugar, and salt.
Add the cold, cubed unsalted butter. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Butter Tart Filling:
Preheat your oven to 400°F (200°C) and grease a muffin tin or tart pan.
In a bowl, mix together brown sugar, golden corn syrup, melted butter, eggs, white vinegar (if using), and vanilla extract until smooth.
If desired, stir in raisins or pecans.
Assemble and Bake:
Roll out the chilled pastry dough on a floured surface and cut into circles to fit your muffin tin or tart pan.
Gently press the pastry circles into the muffin cups.
Pour the filling into each pastry shell, filling about 2/3 full.
Bake for 15-20 minutes, or until the pastry is golden and the filling is set.
Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serving Tips:
Room Temperature: Butter Tarts are best served at room temperature. Allow them to cool completely before serving to ensure the filling is set and not too runny.
Accompaniments: They pair wonderfully with a cup of coffee or tea. For an extra touch, serve them with a dollop of whipped cream or a scoop of vanilla ice cream.
Presentation: Garnish with a light dusting of powdered sugar for a more polished presentation or add a few extra pecans or raisins on top for visual appeal.
Storage Tips:
Room Temperature: Store Butter Tarts in an airtight container at room temperature for up to 3 days. They should remain fresh and tasty without needing refrigeration.
Refrigeration: For longer storage, keep Butter Tarts in the refrigerator for up to 1 week. Place them in an airtight container to prevent them from drying out.
Freezing: Butter Tarts freeze well. Place them in a single layer on a baking sheet to freeze until solid, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months. To thaw, simply let them sit at room temperature for about 30 minutes.
Reheating: If you prefer them warm, reheat Butter Tarts in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help crisp up the pastry while warming the filling.
Related Recipes:
FAQs:
Can I use a different type of syrup instead of golden corn syrup?
Yes, you can substitute golden corn syrup with light or dark corn syrup if needed. Maple syrup or honey can also be used, but they may alter the flavor and texture slightly. Golden corn syrup is preferred for its mild sweetness and smooth texture, which is ideal for Butter Tarts.
How can I make the crust less crumbly?
If your pastry crust is too crumbly, it might need more moisture. Try adding an additional tablespoon of cold water to the dough, a little at a time, until it comes together. Ensure you don’t overwork the dough, as this can also lead to a tough crust. Chilling the dough thoroughly before rolling out can also help improve its texture.
Can I make Butter Tarts ahead of time for a special occasion?
Absolutely! Butter Tarts can be made ahead of time. They can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. If you plan to freeze them, place them in a single layer to freeze, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months and thawed at room temperature before serving.
What can I use instead of raisins or pecans in the filling?
If you prefer not to use raisins or pecans, you can leave them out or substitute with other mix-ins. Options include chocolate chips, dried cranberries, or chopped walnuts. You could also add a pinch of sea salt to the filling for a different flavor profile. Feel free to get creative based on your personal preferences!
Conclusion:
These Butter Tarts are perfect for sharing at gatherings or enjoying as a sweet treat any time of the day. With their rich, gooey filling and crisp pastry, they offer a delightful combination of textures and flavors that make them a true Canadian classic.
📖 Recipe:
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Butter Tarts
- Total Time: 40 minutes
- Yield: 12 tarts
- Diet: Vegetarian
Description
Butter Tarts are a classic Canadian treat featuring a flaky pastry crust and a gooey, sweet filling. With options to include raisins or pecans, these tarts offer a delightful blend of textures and flavors. Perfect for any occasion, Butter Tarts are a nostalgic dessert that captures the essence of homemade comfort.
Ingredients
For the Pastry Crust:
1 ½ cups all-purpose flour (163 grams)
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter, cubed (112 grams)
¼ cup cold water
For the Butter Tart Filling:
1 cup brown sugar, packed (190 grams)
½ cup golden corn syrup
¼ cup salted butter, melted
2 large eggs
1 teaspoon white vinegar (optional)
1 teaspoon vanilla extract
Optional: ½ cup raisins or pecans
Instructions
- Prepare the Pastry Crust:
- In a mixing bowl, combine flour, sugar, and salt.
- Add cold, cubed butter and blend until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together.
- Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Butter Tart Filling:
- Preheat oven to 400°F (200°C) and grease a muffin tin or tart pan.
- Mix brown sugar, corn syrup, melted butter, eggs, white vinegar (if using), and vanilla extract until smooth.
- Stir in raisins or pecans if desired.
- Assemble and Bake:
- Roll out dough and cut into circles to fit the muffin tin or tart pan.
- Press dough circles into the muffin cups.
- Pour filling into each pastry shell, filling about 2/3 full.
- Bake for 15-20 minutes until the pastry is golden and the filling is set.
- Cool in the tin before transferring to a wire rack.
Notes
Substitute Options: Light or dark corn syrup can be used instead of golden corn syrup. Other mix-ins like chocolate chips or dried cranberries can replace raisins or pecans.
Crust Tips: If the dough is too crumbly, add an extra tablespoon of cold water and avoid overworking the dough.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freezing is also an option for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 12 tarts
- Calories: 250 kcal (per tart)
