Butter Tarts - Canadian Dessertt

Butter tarts are a quintessential Canadian dessert that many have come to love. These little treats are known for their flaky crust and gooey filling, making them a staple in Canadian households. Whether you prefer them with nuts, raisins, or just plain, this traditional recipe will guide you to make the best butter tarts that your family and friends will rave about.

Servings: 6

Author: Chef Connie

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Canadian Butter Tarts

Prep time: 30 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 30 M

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Ingredients

For the Pastry Dough:

• 2 ½ cups of pastry flour (or all-purpose flour)
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 cup of cold butter, cut into small cubes
• ¼ to ½ cup of cold water

For the Butter Tart Filling:

• 1 cup of packed light brown sugar
• ½ cup of unsalted butter, melted
• ½ cup of light corn syrup (or substitute with maple syrup for a more Canadian flavor)
• 2 large eggs at room temperature
• 1 teaspoon of vanilla extract
• 1 tablespoon of white vinegar
• Optional: ½ cup of chopped pecans, walnuts, raisins, or chocolate chips
• Instructions

Instructions

Making the Pastry Dough

1. Prepare the Flour Mixture: In a large bowl, combine the pastry flour, salt, and sugar. Mix well to ensure even distribution.
2. Cut in the Butter: Add the cold butter cubes into the flour mixture. Using a pastry cutter or a food processor, cut the butter into the flour until it resembles coarse crumbs. The butter should be in small, pea-sized pieces.
3. Add Cold Water: Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to add too much water. The dough should be slightly crumbly but hold together when pressed.
4. Form the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the butter to firm up and the gluten to relax, resulting in a flaky crust.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles that will fit into your muffin tin. The circles should be slightly larger than the muffin cups to allow for crimping.
6. Line the Muffin Pan: Gently press the dough circles into the muffin cups, ensuring they line the cups completely without tearing. Refrigerate the pastry-lined muffin cups while you prepare the butter tart filling.

Preparing the Butter Tart Filling

1. Melt the Butter: In a medium bowl, combine the melted butter, light brown sugar, and light corn syrup. Stir until the sugar is fully dissolved and the mixture is smooth.
2. Mix the Wet Ingredients: Beat the eggs in a separate bowl and add them to the butter mixture. Stir in the vanilla extract and white vinegar. The vinegar helps to balance the sweetness and adds a slight tang to the butter tart filling.
3. Add Optional Fillings: If you're using chopped pecans, walnuts, raisins, or chocolate chips, sprinkle them into the bottom of each pastry-lined muffin cup. This adds a delightful texture to the gooey filling.
4. Pour the Filling: Carefully pour the butter tart filling into the prepared tart shells, filling them about 2/3 of the way. Be mindful not to overfill, as the filling will puff up slightly as it bakes.

Baking the Butter Tarts

1. Preheat the Oven: Preheat the oven to 375°F (190°C). While the oven is heating, place the muffin tin on a baking sheet to catch any spills.
2. Bake the Tarts: Bake the butter tarts in the preheated oven for 15-20 minutes or until the filling is set and the edges of the pastry are golden brown. The filling should be slightly runny but not liquid, with a caramel-like consistency.
3. Cool the Tarts: Remove the muffin tin from the oven and allow the tarts to cool in the pan for about 10 minutes. Transfer the tarts to a wire rack to cool completely. This step is essential to achieve the right texture for the filling.

Nutrition Facts

Calories

905.57

Fat

53.22 g

Sat. Fat

32.58 g

Carbs

105.63 g

Fiber

5.35 g

Net carbs

100.29 g

Sugar

68.34 g

Protein

9.23 g

Sodium

685.66 mg

Cholesterol

184.01 mg

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Serving and Storing

• Serving Suggestions:

  • Canadian butter tarts are delicious served warm or at room temperature. For an extra indulgence, top them with freshly whipped cream or a scoop of vanilla ice cream.

• Storage:

  • Store the butter tarts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months.

Tips for the Perfect Butter Tarts

1. Pie Crust vs. Flaky Pastry:

   • While a pie crust can work for butter tarts, using a flaky pastry dough provides the best texture. The key is to keep the butter cold and to not overwork the dough.

2. Corn Syrup Substitutes:

   • If you prefer a more traditional flavor, substitute the corn syrup with maple syrup or golden syrup. Each will impart a unique taste to the butter tart filling.

3. Customizing Your Butter Tarts:

   • Love butter tarts with a bit of crunch? Add chopped pecans or walnuts to the filling. For a sweeter treat, mix in some chocolate chips. For a more classic approach, stick with plain tarts or add raisins.

4. Pastry Cutter vs. Food Processor:

   • Using a food processor can speed up the process of making the pastry dough. However, be cautious not to overmix, as this can lead to tough pastry. A pastry cutter gives you more control and helps achieve that perfect flaky texture.

5. Nutrition Calories:

   • Butter tarts are an indulgent treat, and their calorie content reflects this. Each tart can range from 200 to 400 calories, depending on the size and fillings. Enjoy them in moderation as part of a balanced diet.

6. Refrigerate the Dough:

   • Don’t skip the step of refrigerating the dough. It makes the dough easier to work with and helps create those coveted flaky layers in the crust.

7. Baking Sheet Under the Muffin Tin:

   • Place a baking sheet under the muffin tin to catch any filling that may bubble over. This makes cleanup easier and prevents any burning in the oven.

8. Using Mini Tart Tins:

   • If you have mini tart tins, you can use them instead of a muffin tin for bite-sized butter tarts. Reduce the baking time by a few minutes, as the smaller tarts will cook faster.

Variations on the Classic Butter Tart

• Pecan Pie-Inspired Tarts:

  • For a butter tart that tastes like a mini pecan pie, add a generous amount of chopped pecans to the filling and a drizzle of maple syrup.

• Chocolate Chip Butter Tarts:

  • Sprinkle chocolate chips into the bottom of each tart shell before adding the filling for a delightful surprise in every bite.

• Raisin and Maple Butter Tarts:

  • Add raisins to the filling and substitute maple syrup for corn syrup to give your tarts a more traditional, Canadian twist.

• Whipped Cream Topped Tarts:

  • For a decadent dessert, top your cooled butter tarts with a dollop of freshly whipped cream just before serving.

Conclusion

Butter tarts are a beloved dessert in Canada, known for their flaky crust and gooey, caramel-like filling. Whether you're making them for a special occasion or just to enjoy a taste of Canada at home, this recipe will guide you through every step to ensure you achieve the perfect tart. From rolling out the pastry dough to pouring the buttery filling, each part of the process is a testament to why butter tarts have remained a family favorite for generations. So, gather your ingredients, preheat your oven, and prepare to bake some of the best butter tarts you've ever tasted.