Irresistible Butter Tarts Recipe: Flaky Pastry Shells with Sweet Filling

Butter tarts are a beloved Canadian dessert that combines a flaky, buttery pastry shell with a rich, sweet filling. Whether you prefer them with raisins, nuts, or pure gooey goodness, these tarts hit the perfect balance between crunch and melt-in-your-mouth indulgence. This easy butter tart recipe is a must-try if you’re looking to bring a taste of Canadian tradition to your home baking!

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 20-25 minutes
• Total Time: 45 minutes
• Number of Servings: 12 tarts
• Serving Size: 1 tart

Nutritional Information (Per Serving)

• Calories: 270
• Protein: 3g
• Carbohydrates: 30g
• Fat: 16g

Ingredients List

For the Pastry Shells:

• 1 ¼ cups (160g) all-purpose flour
• ½ cup (115g) cold unsalted butter, cubed
• ¼ tsp salt
• 3 tbsp (45ml) cold water

For the Sweet Filling:

• ½ cup (100g) brown sugar
• ½ cup (125ml) corn syrup or maple syrup
• ¼ cup (60g) unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: ½ cup (75g) raisins or chopped pecans

Detailed Method of Preparation

1. Prepare the Pastry Dough:
   • In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • Add cold water, one tablespoon at a time, mixing until the dough comes together. Shape it into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for 20 minutes.
2. Roll Out the Dough:
   • Preheat your oven to 190°C (375°F).
   • On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3mm) thickness.
   • Use a 4-inch (10cm) round cutter or glass to cut out circles. Gently press each circle into the cups of a muffin tin.
3. Prepare the Sweet Filling:
   • In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth. If using raisins or nuts, sprinkle them into the bottom of each tart shell.
4. Fill and Bake:
   • Pour the filling into the prepared pastry shells, filling each about two-thirds full to avoid overflow during baking.
   • Bake for 20-25 minutes, or until the pastry is golden and the filling is set but still slightly jiggly in the center.
5. Cool and Serve:
   • Let the butter tarts cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips for Culinary Success

• Prevent Overflow: Avoid filling the tarts too high to keep the filling from bubbling over.
• Pastry Perfection: Use cold butter and cold water for the flakiest pastry.
• Raisin Controversy: Some love raisins in their butter tarts, while others prefer them plain. Feel free to experiment with raisins, pecans, or even chocolate chips!
• Storage: Store butter tarts in an airtight container for up to 3 days or freeze for up to 3 months.

Frequently Asked Questions (FAQs)

1. What makes a butter tart filling runny or firm?
The consistency depends on how long you bake the tarts. For a firmer filling, bake a few minutes longer. For a gooey texture, remove them as soon as the center is slightly set.

2. Can I make the pastry dough in advance?
Yes! The dough can be prepared and refrigerated for up to 2 days or frozen for up to 1 month.

3. What’s the difference between butter tarts and pecan pie?
While both feature a sweet filling, butter tarts have a lighter, gooier texture and individual-sized pastry shells.

4. Can I use store-bought pastry shells?
Absolutely! If you’re short on time, pre-made tart shells are a great option. Just follow the same filling and baking instructions.

Butter tarts are the perfect combination of flaky pastry and rich, sweet filling, making them an irresistible dessert for any occasion. Whether you prefer yours with raisins or plain, this simple recipe guarantees mouthwatering results every time. Serve them with tea, coffee, or as a delightful dessert after dinner—and get ready to impress friends and family with these Canadian classics!