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This hearty, sweet Canadian Butter Tart recipe has been my family's dessert tradition for years. These buttery, caramel-y tarts feature a flaky pastry filled with a rich brown sugar mixture that's become a national obsession in Canada. After sampling numerous versions across the country, I've perfected this thick-pastry recipe that consistently delights everyone who tries it.
I first made these butter tarts for a holiday gathering, and they disappeared faster than any other dessert. Now my friends specifically request them whenever we get together, knowing they'll get that perfect bite of buttery pastry and sweet filling.
Ingredients
- For the Pastry:
- 2 ¼ cups pastry flour: This makes a more tender crust but all-purpose works too
- 1 tbsp brown sugar: Adds a subtle sweetness to complement the filling
- ½ tsp salt: Enhances all the flavors in the pastry
- ½ cup very cold shortening, cut in cubes: Creates flakiness in the pastry
- ½ cup very cold butter, cut in cubes: Provides rich flavor while contributing to flakiness
- 6 tbsp ice water, approximately: Cold water helps keep the fat solid for maximum flakiness
- For the Filling:
- ½ cup lightly packed brown sugar: The foundation of that classic caramel flavor
- ½ cup corn syrup: Creates that signature gooey texture
- ¼ cup melted butter: Adds richness and that buttery flavor that defines these tarts
- 1 egg: Provides structure so the filling sets properly
- 1 tsp vanilla extract: Enhances the caramel notes
- ¼ tsp salt: Balances the sweetness perfectly
- ½ cup raisins: Traditional addition though optional if you prefer without
Step-by-Step Instructions
- Prepare the Pastry Dough:
- Pulse the cold butter and shortening into the flour, sugar and salt using a food processor until the fats are reduced to pea sized pieces. The key is keeping everything cold to create those flaky layers. If you dont have a food processor, use a pastry cutter or two knives.
- Incorporate the Water:
- Sprinkle ice water over the surface and toss gently with a fork until the water is just incorporated into the dough. Be careful not to overwork it. Handle it only enough so that the dough stays together. Overworking develops gluten which makes tough pastry.
- Form and Rest the Dough:
- Form the dough into two rounds about an inch thick. Wrap in plastic wrap and let rest in the fridge for about a half hour. This relaxes the gluten and allows the moisture to distribute evenly throughout the dough.
- Roll and Cut the Pastry:
- Roll out on a lightly floured surface to about ⅛ inch thickness. Cut into rounds with a 4 inch cutter. Work quickly so the dough stays cold. Gather scraps and reroll only once for best results.
- Form the Tart Shells:
- Fit the pastry rounds into muffin cups, gently pressing into the bottom and sides. Chill in the fridge or freezer while preparing the filling. Cold pastry heading into a hot oven creates the flakiest results.
- Mix the Filling:
- Combine brown sugar, corn syrup, melted butter, egg, vanilla, and salt in a bowl. Mix thoroughly until smooth and well blended. The mixture should look glossy and pour easily.
- Assemble the Tarts:
- Sprinkle raisins in a single layer in the bottom of each pastry lined muffin cup. If youre not a raisin fan, substitute with pecans, walnuts or chocolate chips or leave them out entirely.
- Fill and Bake:
- Fill each tart shell about ⅔ full with the syrup mixture. Dont overfill as the mixture will bubble up during baking. Bake on the bottom shelf of the oven at 425°F for 12 to 15 minutes until the pastry is golden and the filling is bubbly.
- Cool and Serve:
- Allow tarts to cool completely on a wire rack before removing from the pans. This allows the filling to set properly and prevents it from sticking to the pan.
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My favorite thing about butter tarts is that magical moment when you take the first bite and the filling oozes slightly while the pastry shatters into flaky layers. It reminds me of baking with my grandmother who insisted the pastry must be kept cold at all times for the best results. Her wisdom makes all the difference in this recipe.
Adjusting the Filling Consistency
The great butter tart debate in Canada often centers around whether the filling should be runny or firm. Different regions have different preferences. If you prefer a firmer, less runny filling, simply add an additional egg, increase the brown sugar to ¾ cup and decrease the corn syrup to ¼ cup. The extra egg will help set the filling more firmly while maintaining that classic butter tart flavor. In my home, we actually make both versions to please everyone at the table.
Storage and Freezing
These butter tarts keep beautifully at room temperature in an airtight container for 2-3 days. For longer storage, refrigerate them for up to a week. They also freeze exceptionally well for up to three months. Simply place them in a single layer in an airtight container with parchment between layers. Thaw at room temperature for about an hour before serving. The pastry remains surprisingly crisp even after freezing if properly wrapped.
Serving Suggestions
While these tarts are perfect on their own, they reach new heights when served slightly warm with a scoop of vanilla ice cream. For an elegant dessert presentation, dust them lightly with powdered sugar and serve alongside fresh berries and a dollop of whipped cream. They also pair wonderfully with a cup of strong coffee or tea, balancing the sweetness perfectly. For special occasions, I arrange them on a tiered dessert stand interspersed with fresh mint leaves for a beautiful presentation.
The Historical Significance
Butter tarts are truly Canadian, dating back to the early 1900s with the first printed recipe appearing in a womens auxiliary cookbook from Ontario. They represent the ingenuity of early settlers who created desserts from pantry staples. The debate about proper filling consistency and whether to include raisins has been ongoing for generations, making this dessert part of Canadian cultural identity. In some regions of Ontario, you can even follow butter tart trails connecting bakeries famous for their versions of this classic treat.
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Frequently Asked Questions
- → How do I make the butter tart pastry flaky?
Use very cold butter and shortening, and handle the dough minimally to keep it tender. Chill before baking for flakiness.
- → Can I make these tarts without raisins?
Yes, you can omit raisins or substitute them with pecans, walnuts, or chocolate chips based on your preference.
- → How do I make a less runny filling?
Add an extra egg, increase the brown sugar to 3/4 cup, and reduce the corn syrup to 1/4 cup for a firmer texture.
- → Can I use store-bought pastry instead of homemade?
Yes, store-bought pastry can be used for convenience, but homemade pastry provides a fresher, flakier texture.
- → What variations can I try for the filling?
Apart from raisins, you can try pecans, walnuts, or even chocolate chips for a creative twist on classic butter tarts.