Kickstart your baking adventure with these irresistibly sweet and gooey butter tarts. Perfect for any occasion, these treats are a staple in Canadian cuisine but deserve a spot in every American baker’s repertoire.
Why This Recipe Works
- The perfect balance of sweetness and texture makes these tarts a crowd-pleaser.
- Using simple, pantry-staple ingredients ensures you can whip these up anytime.
- The flaky pastry crust contrasts beautifully with the rich, buttery filling.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 cup brown sugar, packed
- 1/2 cup corn syrup
- 1 egg, beaten
- 1 tsp vanilla extract
- 1/2 cup raisins (optional)
Equipment Needed
- Muffin tin
- Rolling pin
- Mixing bowls
- Measuring cups and spoons
Instructions
Prepare the Pastry
Start by combining the flour and cold, cubed butter in a mixing bowl. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Wrap in plastic and chill for 30 minutes.
Roll and Cut the Dough
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out circles slightly larger than your muffin tin cups. Press each circle into the muffin tin, ensuring there are no air pockets.
Make the Filling
In a bowl, whisk together the brown sugar, corn syrup, beaten egg, and vanilla extract until smooth. If using raisins, sprinkle a few into each pastry-lined muffin cup before filling with the sugar mixture, about 3/4 full.
Bake to Perfection
Preheat your oven to 375°F and bake the tarts for 15-20 minutes, or until the pastry is golden and the filling is bubbly. Keep an eye on them to prevent overbaking.
Cool and Serve
Allow the tarts to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best experience.
Tips and Tricks
For an extra flaky crust, ensure your butter is very cold and handle the dough as little as possible. If you’re not a fan of raisins, try substituting with chopped nuts or leave them out entirely for a classic version. To prevent the filling from boiling over, avoid overfilling the pastry shells.
Recipe Variations
- Chocolate Chip Butter Tarts: Add a handful of chocolate chips to the filling for a chocolatey twist.
- Maple Butter Tarts: Substitute the corn syrup with pure maple syrup for a deeper flavor.
- Nutty Butter Tarts: Mix in your favorite nuts, like pecans or walnuts, for added crunch.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! The pastry dough can be made up to 2 days in advance and stored in the refrigerator. Just let it sit at room temperature for a few minutes before rolling out.
How do I store leftover butter tarts?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Can I use store-bought pastry?
Yes, for a quicker version, feel free to use store-bought pie crust. Just roll it out and cut to size as directed.
Summary
These butter tarts are a delightful treat that combines a flaky pastry with a sweet, gooey filling. Easy to make and even easier to love, they’re sure to become a favorite.