Indulgent Canadian Butter Tarts That Melt in Your Mouth
Servings: 12 tarts
Calories: 250kcal
These Canadian Butter Tarts are a beloved dessert, featuring a flaky crust filled with gooey brown sugar goodness.
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Equipment
- mixing bowl
- pastry cutter
- Tart Pan
- Rolling Pin
- Cookie cutter
Ingredients
For the Pastry
- 2 cups all-purpose flour No substitutions recommended.
- 1 cup butter (salted, cold) Unsalted butter can be used as a substitute.
- ½ cup shortening Use all butter if preferred, though the texture may vary.
- ¼ cup light brown sugar Can use granulated sugar, though it will lack the flavor depth.
- ½ teaspoon salt Adjust if using unsalted butter.
- 1 tablespoon apple cider vinegar Can substitute with white vinegar.
- 4 tablespoons ice water Ensure it’s very cold.
For the Filling
- 1 cup light corn syrup Maple syrup can be a delicious alternative.
- 1 large egg eggs N/A for substitutions.
- 1 large egg yolk N/A for substitutions.
- ¼ teaspoon salt Keep as is.
- ½ cup golden raisins Can substitute with any dried fruit, like currants.
- ½ cup chopped pecans Any nuts can be used, or omitted for nut-free tarts.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). This will ensure your tarts bake evenly and develop that irresistible golden crust.
- In a mixing bowl, combine all-purpose flour, cubed butter, shortening, light brown sugar, and salt. Cut in the butter and shortening using a pastry cutter until the mixture resembles coarse crumbs. Add apple cider vinegar and ice water gradually until a dough forms. Wrap and chill for at least 15 minutes.
- In a separate bowl, mix light brown sugar, light corn syrup, egg, egg yolk, salt, and vanilla extract. Stir in melted butter until mixture is smooth and well combined.
- Roll out the chilled pastry on a floured surface to about ¼ inch thick. Use a cookie cutter slightly larger than your tart pan openings to cut out rounds of dough.
- Press each pastry round into the tart pan, fill each shell with golden raisins and chopped pecans, then top with the filling, filling them about ¾ full.
- Bake for about 15 minutes, watching for the edges to turn golden and the filling to bubble. Let cool completely in the pan before removing.
Notes
Serve warm, garnished with powdered sugar for extra sweetness.
Nutrition
Serving: 1tart | Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 160mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 500IU | Calcium: 20mg | Iron: 1mg