Delicious Butter Tarts: A Classic Canadian Dessert to Love
- Prep
- 30 min
- Cook
- 25 min
- Total
- 175 min
- Serves
- 12
- Calories
- 239 kcal
- Carbs
- 34.00 g
Ingredients
- 1 ½ cupsall purpose flour
- ¼ teaspoonsalt
- ½ cupsalted butter (cold and cubed)
- 4-5 tablespoonsvery cold water
- ½ cupcorn syrup (light corn syrup, or golden corn syrup)
- ⅓ cuplight brown sugar
- 3 tablespoonsunsalted butter (melted and cooled)
- 1 largeegg (at room temperature)
- 1 teaspoonvanilla extract
- ½ teaspooncornstarch
- ¼ teaspoonground cinnamon
- ¼ teaspoonsalt
- ⅛ teaspoonground nutmeg
- ½ cupraisins (optional)
Instructions
- 1
In a large bowl, whisk together the flour and salt. With a pastry cutter, cut in the butter until only pea sized pieces remain. You can also use a food processor to do this.
- 2
Add 4 tablespoons of water and mix, add the water a little more at a time until the dough is shaggy and sticks together. Form into a flat disc and cover with plastic wrap. Chill in the refrigerator for at least 2 hours.
- 3
Once the dough is ready, roll into ⅛” thickness and cut into 4” circles. Press into the cavities and up the sides of a 12-count muffin tin.
- 4
Preheat the oven to 400°F (200°C), or 180°C if you have a fan oven.
- 5
In a medium bowl, whisk together the corn syrup, brown sugar, butter, egg, vanilla, cornstarch, cinnamon, salt and nutmeg until smooth.
- 6
If using raisins, divide them among the chilled tart shells first. Then add the filling to the tart shells, only filling about 1/2 way.
- 7
Bake in the preheated oven for 5 minutes, then reduce the heat to 350 and bake an additional 15-20 minutes, or until the filling is bubbling and the crust is golden.
- 8
Allow to cool for at least 15 minutes before using a butter knife to help remove them from the pan.