These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, caramel-y filling and pecans or raisins, then baked until buttery and flaky on the inside and gooey on the inside.
1teaspoonwhite vinegar(optional: it helps to cut the sweetness)
Optional: ½ cup raisins or pecans
Pastry tart shells
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (FOOD PROCESSOR: combine flour, salt, sugar by pulsing a few times. Add in butter cubes and pulse until crumbly)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary. (FOOD PROCESSOR: Add water and pulse until dough starts to form a ball, then press dough together into a ball)
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 week.
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.
Butter Tart filling:
Preheat the oven to 350 degrees F.
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.
Store baked butter tarts in the fridge for several days or in the freezer for 3 months.