Butter Tarts

Indulge in the quintessential Canadian delight with this Butter Tarts recipe! Featuring homemade pastry shells brimming with a luscious, caramel-like filling, enhanced by the choice of pecans or raisins. Perfect for those seeking a quick yet decadent treat with just 25 minutes of prep time.

Butter Tarts

Oh, Butter Tarts, where do I start? These little golden beauties are not just tarts; they’re a trip down memory lane. I remember my grandmother’s kitchen, the aroma of melting butter and brown sugar wafting through the air, heralding the arrival of these gooey, flaky morsels of joy. Every holiday, family gathering, or just because it was Tuesday, out came her trusty tart pan. As I’ve carried on the tradition, each tart is a tribute to those sweet, buttery memories, a legacy wrapped in pastry!

Ingredients

For the Pastry Crust:

For the Butter Tart Filling:

For the Pastry Tart Shells:

1. Combine Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Incorporate the cold butter using a pastry cutter or your fingers until the mixture achieves a crumbly texture, with the butter in pea-sized chunks. Alternatively, use a food processor to combine the flour, salt, and sugar, then add the butter and pulse until crumbly.
2. Form the Dough: Gradually mix in 2-3 tablespoons of cold water, handling the dough until it forms a cohesive ball. Add more ice water if necessary. In a food processor, add water and pulse until the dough starts to form a ball.
3. Shape and Chill: Shape the dough into a thick disk and wrap it in plastic wrap. Refrigerate for a minimum of 1 hour or up to a week.
4. Roll and Cut: Roll out the pastry on a large piece of wax paper to a suitable thickness. Use a circular cookie cutter, a large cup, or a small bowl to cut the dough into rounds of 3.5-4 inches in diameter.
5. Press into Muffin Pan: Place the rounds into a 12-cup muffin pan, gently pressing them into the bottom and up the sides of each cup. If any holes appear, repair them by pressing the pastry together. Then, freeze the pan for 10-15 minutes.

For the Butter Tart Filling:

1. Preheat the Oven: Preheat the oven to 350°F (175°C).
2. Mix the Filling: In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vinegar (if using), and vanilla extract.
3. Fill the Tart Shells: Carefully distribute the filling into the unbaked tart shells, filling each one evenly.
4. Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling has slightly puffed.
5. Cool: Allow the tarts to cool in the pan for 10 minutes before transferring them to a wire cooling rack.

Storage:

• Store the baked butter tarts in a refrigerator for several days or freeze them for up to 3 months.

Enjoy these delightful Butter Tarts, each bite a tribute to sweet, buttery memories!