Description
This classic Canadian Butter Tarts recipe features flaky homemade tart shells filled with a luscious mixture of brown sugar, butter, and vanilla. Optional walnuts or raisins add a delightful texture and extra sweetness. Perfectly baked in a muffin tin, these tarts are a traditional Canadian dessert loved for their rich, gooey centers and crisp pastry bottoms.
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: Cut the cold butter into the flour and salt using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Knead and Chill: Turn dough onto a lightly floured surface, knead a few times to bring it together, then wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the Oven: Set the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners for easy removal.
- Roll Out Dough: Roll out the chilled dough and use a round cookie cutter or glass rim to cut circles large enough to fit into the muffin cups. Press the dough gently into each cup to form tart shells.
- Prepare the Filling: In a bowl, combine melted butter, brown sugar, corn syrup, vanilla extract, egg, and a pinch of salt; mix until smooth.
- Add Nuts or Raisins: If using, divide the chopped walnuts/pecans and raisins evenly among the tart shells.
- Fill the Tarts: Pour the prepared filling mixture into each tart shell over the nuts and raisins.
- Bake the Tarts: Bake in the preheated oven for 15-20 minutes or until the filling is bubbly and the shells are golden brown.
- Cool and Serve: Allow the butter tarts to cool in the pan for about 10 minutes before removing. Serve warm or at room temperature.
Notes
- Ensure the butter for the dough is cold to achieve a flaky crust.
- Adjust the filling sweetness by varying the amount of brown sugar or corn syrup to taste.
- You can omit nuts and raisins or substitute according to your preference.
- Use paper liners for the muffin tin to prevent sticking and ease clean-up.
- Butter tarts can be stored in an airtight container for up to 3 days; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
