Classic Canadian Butter Tarts (Printable Version)
Rich gooey little tarts with crisp pastry—these Canadian classics will win over any sweet tooth at your table.
# What You'll Need:
→ Pastry Stuff
01 -
1 tablespoon white vinegar
02 -
1/4 cup super cold water
03 -
1 cup cool unsalted butter in cubes
04 -
1/2 teaspoon salt
05 -
2 1/2 cups plain flour
→ Sweet Filling
06 -
1/2 cup melted unsalted butter (let it cool a little)
07 -
1/2 cup raisins or small pecan bits (if you want)
08 -
1/4 teaspoon salt
09 -
1 teaspoon vanilla flavor
10 -
2 big eggs, gently beaten
11 -
1 cup packed brown sugar
12 -
1/2 cup light corn syrup
# Steps to Follow:
01 -
Press the dough into two flat circles, wrap them up, and leave them in the fridge for half an hour. Don’t over mix when adding your ice water and vinegar, just stir until it comes together. You want the butter cut in (it should look rough and crumbly), so mix the salt into your flour first. Grab a bowl and toss those together.
02 -
Spray your muffin tin with a bit of grease. Roll your cold dough out till it’s nice and thin—about as thick as two stacked coins. Cut out circles, 4 inches across, and squish them gently into the muffin holes. Don’t be stingy, get ‘em all the way down.
03 -
Beat together the eggs, vanilla, salt, melted butter (that’s cooled a bit), brown sugar, and corn syrup. Toss in a handful of raisins or some chopped pecans if you like. Make sure it’s all blended smooth.
04 -
Heat your oven up to 375°F. Spoon the sweet filling into the pastry cups till they’re about two-thirds full. Now bake them for 20 to 25 minutes. You’re looking for puffed up middles that still jiggle a little and pastry that’s gone golden. Let them sit in the pan for 10 minutes after so they firm up before you pop them onto a cooling rack.
# Additional Notes:
01 -
This sweet treat pops up at every Canadian get-together—everyone swears their family’s is the best.
02 -
Give the centers a little shake in the oven—if they wobble just a bit, that's perfect. Don’t worry, they'll finish setting as they cool.
03 -
It’s totally normal to make these with pecans, raisins, or neither—depends on your mood or family tradition.