Butter Tarts are often considered the national dessert of Canada. Traditionally, the tarts are filled with a mixture of butter, syrup, sugar, and egg. There is much discussion whether the inclusion of raisins is necessary or not. Also, the degree of runniness of the inside of the tart seems to be a personal choice. But, in the end, they all taste delicious. Our Canadian Butter Tarts Recipe includes raisins and when you cut into them, a sweet syrup fills your plate. Make sure to scoop it all up!
Canadian Butter Tarts Recipe Ingredients – Makes 12 cupcake size tarts
Crust:
- 2 1/4 cups all-purpose flour
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon salt
- 1/2 cup shortening (like Crisco), chilled and cut into cubes
- 1/2 cup butter, chilled and cut into cubes
- 4 – 6 tablespoons ice cold water, just enough to bring dough together
Filling:
- 3/4 cup lightly packed brown sugar
- 1/4 corn syrup
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- pinch salt
- 1/2 cup raisins (recommended but optional)
Note: If you do not use raisins, you can substitute chopped pecans or chocolate chips. If you choose to make them plain, you will only get 11 tarts.
Canadian Butter Tarts Recipe Directions
Cut chilled butter and shortening into cubes. Place in a food processor with a chopped blade.
In another bowl thoroughly mix the flour, brown sugar and salt together.
Pour into the food processor and pulse ingredients together until the mixture is in pea sized pieces.
Gradually pour 4 – 6 tablespoon of ice cold water over the mixture until dough just comes away from the sides.
Divide the dough into 2 equal pieces, gently shaping each into a ball and flattening so they are an inch thick. Place each ball in a Ziploc bag and refrigerate for an hour. For a flaky crust, do not over-work the dough. (Note: When I remove the pastry from the bags, I fold them and place them in the freeze. I can then reuse them for my next pastry recipe.)
Roll out one ball at a time on a floured surface. I like to roll crusts between 2 pieces of waxed paper. Using a 4 inch cutter, cut 6 rounds. To the same for the other ball of pastry.
(Optional but recommended: Spray cups with Bakers Joy or grease and flour each cup. I did not do it with this batch and a couple stuck.) Lay a round piece of pastry over a muffin cup and gently work into the bottom and sides. Keep the outer rim of the crust do with the top of the top. Do not allow crust to overhang the cup.
Mix the brown sugar, corn syrup, and melted butter together. Add eggs, vanilla, and salt. Mix well. (Do not add raisins.)
Place several raisins in the bottom of each cup.
Fill each cup 2/3 full.
Bake in a preheated 425 degree oven for 13 – 16 minutes. Remove from oven and allow to cool completely before removing them from the pan.
Lovely to look at and delicious to eat!
