Description
These iconic Canadian pastries feature a flaky, tender crust filled with a rich, gooey caramel-like center of brown sugar, butter, and optional raisins or pecans. Perfectly sweet, buttery, and irresistibly sticky.
Ingredients
Units
Scale
- For the pastry:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
- For the filling:
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup raisins or chopped pecans (optional)
Instructions
- In a bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough comes together. Form into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface and cut into 12 circles to fit a standard muffin tin. Press into each cup.
- In a bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt. Stir in raisins or pecans if using.
- Spoon filling into each pastry shell, filling about 2/3 full.
- Bake for 20–25 minutes or until filling is bubbly and crust is golden.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a runnier filling, reduce the baking time slightly.
- Butter tarts are best enjoyed at room temperature or slightly chilled.
- You can freeze butter tarts for up to 2 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Canadian
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 21g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
