These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, brown sugar (raisins optional!), then baked until buttery and flaky on the inside and gooey on the inside.
– 1 ½ cup all-purpose flour 163 grams – 1 tsp sugar – ½ tsp salt – ½ cup cold unsalted butter cubed (112 grams) – ¼ cup cold water Butter Tart filling – 1 cups brown sugar, packed (190 grams) – ½ cup golden corn syrup – ¼ cup salted butter, melted – 2 eggs – 1 teaspoon white vinegar (optional: it helps to cut the sweetness) – 1 teaspoon vanilla extract – Optional: ½ cup raisins or pecans
– Make pastry crust. Roll out pastry on a large piece of wax paper — make sure it isn't too thin. – Cut dough into 3-3.5" rounds using a circle cookie cutter, large cup or small bowl.
– Place rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and up the sides. If you knick a hole in it, use your finger to press the pastry back together. You will fill one 12-cup muffin pan. – Place muffin pan into the freezer for 10-15 minutes.
– In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vinegar (if using) and vanilla
– Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12. – Bake for 20-25 minutes, until pastry is golden brown and filling has puffed slightly. – Let cool for 10 minutes in pan before removing to a wire cooling rack.