Butter Tarts
Ingredients
- 1 ¾ call-purpose flour** see note)
(227 grams
- 1 tspsugar
- ½ tspsalt
- ½ ccold unsalted butter)
cubed (112 grams
- ⅓ ccold water
- 1 cbrown sugar
packed), (190 grams
- ½ cgolden corn syrup
- ¼ csalted butter
melted
- 2eggs
- 1 tspwhite vinegar)
(optional: it helps to cut the sweetness
- 1 tspvanilla extract
- optional: ½ cup raisins or pecans
Directions
Pastry tart shells
- 1
In a large bowl, stir together the flour, sugar, and salt.
- 2
Cut in the butter with a pastry cutter (or your hands!), until crumbly. (The butter should be in pea-sized chunks.)
- 3
Stir in 2 to 3 tablespoons cold water and work the dough with your hands, until it comes together in a ball, adding in additional cold water if necessary.
- 4
Shape the dough into a fat disc and wrap in plastic wrap. Refrigerate it for at least 1 hour or up to 1 week.
- 5
On a large piece of parchment paper, roll out the pastry.
- 6
Use a circular cookie cutter or large cup to cut the dough into 3½-4" rounds.
- 7
Place the rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and up the sides. You will fill one 12-cup muffin pan.
- 8
Place the muffin pan into the freezer for 10 to 15 minutes.
Butter tart filling
- 1
Preheat the oven to 350°F.
- 2
In a large bowl, whisk together the brown sugar, corn syrup, butter, eggs, vinegar, and vanilla
- 3
Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12.
- 4
Bake for 20 to 25 minutes, until the pastry is golden brown and the filling has puffed slightly.
- 5
Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- 6
Serve warm, room temperature, or chilled. (The colder the tarts, the firmer the filling.)
Butter Tarts
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About this Recipe
Craving a taste of Canada's most beloved dessert? These homemade Butter Tarts deliver that iconic sweet, gooey experience with a surprisingly simple 25 minutes of prep time, making a truly special treat accessible for any home baker.
Why These Butter Tarts Work
The secret to these classic Butter Tarts lies in the harmonious contrast between a tender, flaky pastry and a rich, deeply caramelized filling. We start with a pastry crafted from cold unsalted butter, ensuring a wonderfully light and delicate shell. The filling, a luscious blend of brown sugar, golden corn syrup, and butter, achieves that perfect gooey consistency, with the optional white vinegar helping to subtly balance the sweetness for a more refined flavor profile.
What to Expect
Prepare for a delightful sensory journey. You'll bite into a buttery, flaky crust that yields to an intensely sweet, golden-brown caramel-like interior. Whether you opt for the classic simplicity of plain tarts or introduce the pleasant chew of raisins or the satisfying crunch of pecans, each bite offers a comforting warmth and a luxurious texture. These tarts are an exquisite dessert, perfect for impressing guests or simply indulging your sweet tooth.
Customization & Variations
The beauty of Butter Tarts is their adaptability. While the recipe suggests raisins or pecans as optional mix-ins, feel free to omit them entirely for a pure, unadulterated gooey experience. For those who enjoy a sharper counterpoint to the sweetness, the white vinegar in the filling is an excellent addition, though it can be left out if you prefer.
Serving & Context
These Butter Tarts are an ideal dessert for any occasion, from a festive holiday gathering to a cozy afternoon tea. Serve them slightly warm alongside a cup of coffee or a scoop of vanilla ice cream for an extra touch of decadence.