Butter Tarts — Canadian Sweet Treat
A true Canadian classic — flaky pastry shells filled with a rich, buttery, sweet, slightly runny filling. Not too firm, not too liquid — just perfect.
Ingredients
Pastry:
- 1 ½ cups (190g) all-purpose flour
- ¼ tsp salt
- ½ cup (115g) cold unsalted butter, cubed
- 3–4 tbsp ice water
Filling:
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar
- 2 large eggs
- ¼ cup (60ml) heavy cream or milk
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- ½ cup raisins or chopped pecans (optional)
Instructions
- Make the pastry: Mix flour and salt. Cut in cold butter until mixture looks like coarse crumbs. Stir in water 1 tbsp at a time until dough holds together. Form into a disk, wrap, and chill 30 minutes.
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Roll dough out ⅛-inch thick. Cut 4½-inch circles and gently press into muffin cups. Prick bottoms lightly with a fork.
- Make filling: Whisk melted butter and brown sugar until smooth. Add eggs one at a time, whisking well. Stir in cream, vanilla, and vinegar. Do not overbeat — this prevents cracking.
- Place a few raisins or nuts in each shell if using. Pour filling about ⅔ full — don't overfill or they will boil over.
- Bake 18–22 minutes until pastry is golden and filling is puffed but still slightly jiggly in the center. They set as they cool.
- Cool in tin 15 minutes, then transfer to a rack to cool completely.
Baker's Tips 💡
- For "runny" tarts — take them out a minute earlier. For firmer — leave them a minute longer.
- Don't overfill the shells — the filling expands while baking.
- Vinegar sounds odd but it balances the sweetness and prevents sugar crystallization.