The Best Classic Canadian Butter Tarts Recipe
Discover the best classic Canadian butter tarts featuring a flaky, buttery pastry filled with a rich, sweet syrupy filling enhanced by raisins. This traditional dessert offers a perfect balance of gooey filling and crisp crust, making it a beloved treat across Canada. With simple ingredients and straightforward steps, enjoy baking these delightful butter tarts at home.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 butter tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Ingredients
Scale
Filling
- 1/2 cup lightly packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup raisins (pecans, walnuts, or chocolate chips can be used as variations)
Pastry
- 2 1/4 cups flour (pastry flour preferred, all-purpose acceptable)
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 cup shortening, very cold and cut into cubes
- 1/2 cup butter, very cold and cut into cubes
- 6 tbsp ice water (approximately, just enough to bring dough together)
Instructions
- Prepare the Dough: Pulse the cold butter and shortening into the combined flour, brown sugar, and salt using a food processor until the fat pieces are about the size of peas. This ensures a flaky texture.
- Add Water Carefully: Sprinkle the ice water over the flour mixture and toss gently with a fork just until the dough begins to come together. Avoid overworking the dough to keep it tender.
- Shape and Chill Dough: Form the dough into two rounds approximately one inch thick. Wrap each in plastic wrap and refrigerate for about 30 minutes to firm up.
- Roll and Cut: On a lightly floured surface, roll out the dough and cut into 4-inch rounds using a cutter. Fit each round into muffin cups, pressing gently to line the cup. Chill the lined cups in the fridge or freezer to maintain coldness before baking.
- Prepare Filling Mixture: In a bowl, combine brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt. Mix thoroughly to create a smooth syrup filling.
- Add Raisins: Sprinkle raisins evenly in a single layer at the bottom of each pastry-lined muffin cup. This adds texture and flavor inside the tart.
- Fill Tarts: Pour the syrup mixture into the cups, filling each about two-thirds full to allow for expansion during baking.
- Bake: Place the muffin tin on the bottom shelf of a preheated oven at 425°F (220°C). Bake for 12 to 15 minutes until the pastry is golden and the filling is bubbling and set.
- Cool and Serve: Remove the tarts from the oven and allow them to cool completely on a wire rack. Once cooled, carefully remove from the pans and serve.
Notes
- For a flakier crust, ensure butter and shortening are very cold before pulsing into flour.
- Do not overwork the dough as this can develop gluten and make the crust tough.
- Chilling the dough rounds and the filled cups before baking improves crispiness and prevents shrinking.
- Variations can include swapping raisins for chopped pecans, walnuts, or chocolate chips based on preference.
- Use a 4-inch cutter for uniform tart sizes that fit standard muffin pans.
- If filling spills over during baking, place a baking sheet underneath to catch drips and keep your oven clean.
Keywords: Canadian butter tarts, classic butter tarts, butter tart recipe, traditional Canadian dessert, flaky pastry tart, sweet syrup filling, raisin butter tarts
