Description
This Best Classic Canadian Butter Tarts recipe features delicately flaky pastry shells filled with a rich, buttery, and sweet filling that may include chopped walnuts or pecans and raisins for added texture and flavor. These tarts are an iconic Canadian dessert, perfect for serving at tea time, holidays, or any occasion that calls for a nostalgic sweet treat.
Ingredients
Scale
For the Pastry Dough
- 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
- Prepare the Pastry Dough: In a mixing bowl, combine the flour and 1/2 teaspoon salt. Cut the cold, cubed unsalted butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Slowly add ice water a tablespoon at a time, mixing gently until the dough begins to come together.
- Knead and Chill Dough: Turn the dough out onto a lightly floured surface and knead it just a few times to bring it fully together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill and rest.
- Preheat Oven and Prepare Tins: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line the cups with paper liners.
- Form Tart Shells: Using a round cookie cutter or the rim of a glass, cut circles of the chilled dough slightly larger than the muffin cups. Gently press each circle into the muffin cups to form tart shells, ensuring the dough covers the bottom and sides evenly.
- Make Filling: In a separate bowl, whisk together melted butter, brown sugar, corn syrup, vanilla extract, egg, and a pinch of salt until smooth and creamy.
- Add Nuts and Raisins: If using walnuts or pecans and raisins, divide them evenly among the tart shells at the bottom.
- Fill Tart Shells: Pour the filling mixture carefully over the nuts and raisins in each tart shell, filling nearly to the top but not overflowing.
- Bake the Tarts: Bake in the preheated oven for 20 to 25 minutes or until the filling is bubbly and the pastry is golden brown.
- Cool and Serve: Remove the tarts from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool further. Serve at room temperature and enjoy the classic buttery sweetness.
Notes
- Use cold butter and ice water to keep the pastry flaky and tender.
- Chilling the dough before rolling helps prevent shrinking during baking.
- Adjust the amount of corn syrup for a lighter or richer filling sweetness.
- Nuts and raisins are optional but add traditional texture and flavor.
- These tarts can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat briefly before serving to restore some of the soft texture.
