Old Fashioned Butter Tarts
A classic Canadian dessert featuring a rich, caramel-like filling in a flaky crust, perfect for any gathering.
Servings: 12 tarts
Calories: 220kcal
Ingredients
For the Pastry
- 250 g all-purpose flour Plus extra for dusting
- 125 g unsalted butter, chilled and cubed Keep chilled for flakiness
- 60 ml cold water Helps in forming the dough
- 1 pinch salt
For the Filling
- 125 g unsalted butter, melted
- 200 g brown sugar Packed
- 125 ml corn syrup Light or dark can be used
- 2 large eggs
- 5 ml vanilla extract For flavor
- 100 g raisins or pecans Optional, for added texture
Instructions
Preparation of Pastry
- In a mixing bowl, combine the flour and salt.
- Add the chilled, cubed butter, and mix until the mixture resembles coarse crumbs.
- Gradually stir in the cold water until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat Oven
- Preheat your oven to 190°C (375°F).
Roll Out Dough
- On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm.
- Use a round cutter to cut out circles and fit them into a muffin tin, pressing gently into the bottom and sides.
Prepare Filling
- In a mixing bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, and vanilla extract until well combined.
- If desired, fold in the raisins or pecans.
Fill and Bake Tarts
- Pour the filling into each pastry shell, filling them about three-quarters full.
- Bake in the preheated oven for about 20-25 minutes or until the filling is set and the tops are golden.
- The edges should be crispy while the center remains a little gooey.
Cool and Serve
- Allow the tarts to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Best served at room temperature. Can be served with a scoop of vanilla ice cream and drizzled with caramel sauce for extra indulgence. Watch the baking time closely to avoid overcooking.