Description
These Classic Canadian Butter Tarts are a beloved Canadian treat, with a rich, buttery filling and a perfectly flaky crust. Sweetened with brown sugar and a hint of vanilla, these tarts are irresistible with their gooey, caramel-like filling. A sprinkle of nuts or raisins can be added, but they’re just as delicious in their pure, traditional form. Enjoy this iconic dessert for holidays, gatherings, or any time you want to indulge in something sweet and comforting.
Ingredients
Scale
For the Tart Shells:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water (more if needed)
For the Filling:
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 1 tablespoon vanilla extract
- 1 large egg
- Pinch of salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Make the Tart Shells:
- In a large mixing bowl, whisk together the flour and salt.
- Cut the cold butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Slowly add ice water, a tablespoon at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin or line it with paper liners.
- Roll Out the Dough:
- After chilling, roll the dough out on a floured surface to about 1/8-inch thickness.
- Use a round cookie cutter or the rim of a glass to cut circles of dough large enough to fit into the muffin tin cups. Press the dough gently into each muffin cup to form the tart shells.
- Prepare the Filling:
- In a bowl, whisk together the melted butter, brown sugar, corn syrup, vanilla extract, egg, and a pinch of salt until smooth and combined.
- If using nuts or raisins, divide them evenly among the tart shells.
- Fill the Tarts:
- Pour the filling into each tart shell, filling them almost to the top (leave a small gap to prevent overflow while baking).
- Bake the Tarts:
- Bake in the preheated oven for 15-20 minutes, or until the filling is set and slightly bubbling. The edges of the crust should be golden brown.
- Cool and Serve:
- Let the butter tarts cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
- Serve at room temperature, and enjoy the sweet, buttery goodness!
Notes
- If you prefer a classic, nut-free butter tart, you can omit the raisins and nuts and just make the simple, gooey butter filling.
- For extra flaky crust, be sure not to overwork the dough, and use cold butter and ice water.
- Butter tarts are best enjoyed within 3-4 days, though they can be stored in an airtight container for up to a week. You can also freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 270
- Sugar: 28g
- Sodium: 90 mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg