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Butter tarts are a Canadian classic: a buttery shell filled with a runny brown-sugar centre. Some people add raisins; you can leave them out.
Why butter tarts are a Canadian classic
A butter tart is a small pastry shell filled with a sweet mixture of butter, sugar, egg and syrup that sets with a slightly runny, caramel-like centre. They are tied to Canadian home baking, with early recipes appearing in the early twentieth century. Canadians argue happily about raisins, nuts and how runny the filling should be, so there is no single correct version.
Tips for the best result
Keep the butter and water for the pastry cold, and stop adding water as soon as the dough holds together; this keeps the shells tender. Roll the pastry thin. Fill each shell only about halfway, because the filling bubbles up as it bakes. Bake until the filling is set at the edges and the pastry is golden, then let the tarts cool in the tin before lifting them out so they do not crack.
Substitutions and variations
Maple syrup gives a deeper flavour than corn syrup. Replace the raisins with chopped pecans or walnuts, or leave them out. A store-bought pastry shell saves time, though homemade is crisper.
Storing and serving
Keep the tarts in an airtight container at room temperature for a couple of days, or freeze them for longer and thaw at room temperature. They are very sweet, so small portions go a long way with a cup of coffee or tea.
Nutrition values are estimates based on USDA reference values and may vary depending on the brands and quantities you use.
Recipe
Canadian Butter Tarts
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 h
- Calories
- 280
Ingredients
Method
For the pastry, mix the flour and salt. Rub in the cold butter until the pieces are pea-sized.
Add the ice water a spoonful at a time, just until the dough holds together. Wrap and chill for 30 minutes.
Heat the oven to 200 C (400 F). Roll the pastry thin and cut 12 rounds about 10 cm (4 inches) wide.
Press the rounds into a 12-cup muffin tin.
Whisk the melted butter, brown sugar, egg, syrup, vanilla and salt for the filling. Add raisins if you like.
Spoon the filling into the shells, filling each about half full.
Bake 16 to 20 minutes, until the filling is set and the pastry is golden. Cool in the tin for 10 minutes.
Tips
- Do not overfill; the filling bubbles up.
- Fully cool the tarts before removing them from the tin, or they will crack.
Nutrition per serving
- Calories
- 280
- Protein
- 3 g
- Carbs
- 39 g
- Fat
- 13 g
- Fiber
- 1 g
Estimated values, for information only.
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