Classic Canadian Butter Tarts
Traditional dish · Canadian
The quintessential Canadian butter tart, featuring a flaky pastry shell filled with a sweet, gooey, and rich butter-sugar-egg mixture, often studded with raisins or pecans.
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Ingredients
- all-purpose flour2.5 cups
- unsalted butter, cold and cubed1 cup
- ice water0.5 cup
- salt1 tsp
- unsalted butter, softened0.5 cup
- brown sugar, packed1 cup
- eggs2 large
- white vinegar or lemon juice1 tsp
- vanilla extract1 tsp
- raisins or chopped pecans (optional)0.5 cup
Steps
- 1
For the pastry: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- 2
Gradually add ice water, mixing until dough just comes together. Do not overmix.
- 3
Divide dough into 12 portions, press each into a standard muffin tin to form tart shells. Chill for at least 30 minutes.
- 4
For the filling: In a medium bowl, cream together softened butter and brown sugar until smooth.
- 5
Beat in eggs one at a time, then stir in vinegar and vanilla extract.
- 6
If using, stir in raisins or pecans.
- 7
Preheat oven to 375°F (190°C).
- 8
Fill chilled tart shells with the butter mixture, about two-thirds full.
- 9
Bake for 20-25 minutes, or until pastry is golden and filling is set and slightly puffed.
- 10
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
