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Canadians love their butter tarts, which can be made using countless variations. One of the biggest debates in the country is whether the center of a butter tart should be runny or firm!
This recipe is adapted from: http://www.canadianliving.com/food/baking-and-desserts/recipe/best-butter-tarts
Can buy pre-made pie pastry, or make your own:
- 1¼ cup all-purpose flour
- ¼ tsp salt
- ⅓ cup butter
- 3-4 tbsp ice water
- ½ cup packed brown sugar
- ¼ cup corn syrup*
- 1 egg
- 4 tbsp butter,softened
- 1 tsp vanilla
- 1 tsp vinegar
- 1 pinch salt
- ¼ cup raisins (can use up to a ½ cup if you like raisins)
* Substitutions for Corn Syrup
- Lyles Golden Syrup, or
- 1 cup honey, or
- 1 ¼ cup packed brown sugar dissolved in ¼ cup hot water
Making the pie pastry
- In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.
- Sprinkle water over flour mixture, stirring briskly with fork until pastry holds together.
- Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. Make-ahead: Refrigerate for up to 3 days.
Making the tart
- To make the filling: In a bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt. Stir well until sugar is dissolved and butter is creamed. Set aside.
- On lightly floured surface, roll out pastry to 3 mm thickness. Using 10 cm round cookie cutter (or empty 810 g can), cut out 12 circles, rerolling scraps once if necessary. Fit into muffin cups.
- Divide raisins among shells. Spoon in filling until three-quarters full.
- Pre-heat the oven to 200°C and bake in bottom third of oven until filling is puffed and bubbly and pastry is golden, about 15 to 20 minutes. Let stand on rack for 5 minutes.
- Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.
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