Best Classic Canadian Butter Tarts (Print Version)
# Ingredients:
→ Pastry
01 -
2 1/4 cups all-purpose flour or pastry flour
02 -
1 tbsp brown sugar
03 -
1/2 tsp salt
04 -
1/2 cup shortening, very cold and cut into cubes
05 -
1/2 cup butter, very cold and cut into cubes
06 -
6 tbsp ice water, approximately, enough to bring the dough together
→ Filling
07 -
1/2 cup lightly packed brown sugar
08 -
1/2 cup corn syrup
09 -
1/4 cup butter, melted
10 -
1 egg
11 -
1 tsp vanilla extract
12 -
1/4 tsp salt
13 -
1/2 cup raisins, substitutes include pecans, walnuts, or chocolate chips
# Instructions:
01 -
Pulse the cold butter and shortening into the flour, sugar, and salt using a food processor until the mixture resembles pea-sized pieces. Sprinkle ice water over the mixture and gently toss with a fork just until the dough comes together. Avoid overworking. Divide into two rounds, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out on a lightly floured surface, cut into 4-inch rounds, and place in muffin cups. Chill until ready to use.
02 -
In a bowl, combine the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt. Mix well.
03 -
Sprinkle raisins in a single layer at the bottom of each pastry-lined muffin cup. Fill each cup 2/3 full with the syrup mixture. Bake on the bottom rack of a preheated oven at 425°F (220°C) for 12-15 minutes. Remove from the oven and cool completely on a wire rack before removing tarts from the pans.
# Notes:
01 -
For a firmer filling, add an extra egg, increase the brown sugar to 3/4 cup, and reduce the corn syrup to 1/4 cup.