Indulge in the delightful Canadian goodness of butter tarts – flaky pastry crusts cradle a sweet, gooey filling with hints of caramel and vanilla.
Ingredients:
For the pastry crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice-cold water
For the filling:
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/4 cup corn syrup
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Optional: 1/2 cup raisins, chopped nuts, or a combination of both
Instructions:
Prepare the pastry crust:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the chilled butter cubes and work it into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water and mix until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or use a non-stick muffin tin.
Roll out the pastry:
- On a floured surface, roll out the chilled pastry dough to about 1/8-inch thickness.
- Using a round cookie cutter or the rim of a glass, cut out circles that are slightly larger than the muffin tin cups.
Fit the pastry into the muffin tin:
- Gently press each pastry circle into the muffin tin cups, making sure they cover the bottom and sides. Trim off any excess dough if necessary.
Prepare the filling:
- In a medium-sized bowl, mix the melted butter, brown sugar, corn syrup, beaten eggs, and vanilla extract until well combined.
- If desired, add the chopped nuts and/or raisins to the filling mixture and stir.
Fill the tart shells:
- Spoon the filling mixture into each pastry-lined muffin tin cup, filling them about 2/3 full.
Bake the butter tarts:
- Bake in the preheated oven for about 15 to 20 minutes or until the filling is set and the pastry is golden brown.
Let them cool:
- Remove the butter tarts from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy:
- Once cooled, these butter tarts are ready to be enjoyed! They are best when served at room temperature.
You can try our other recipes too for a yummy taste bud, Have a good day or evening
