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Butter Tarts Recipe

Butter tarts are a **classic Canadian dessert**, featuring a **flaky, buttery pastry shell filled with a rich, gooey caramel-like filling**.
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Equipment

  • - Muffin tin
  • - Rolling pin
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • - Pastry cutter or food processor (if making homemade crust)

Ingredients
  

  • #### **For the Pastry or use store-bought tart shells**
  • - 1 1/2 cups all-purpose flour
  • - 1/2 teaspoon salt
  • - 1/2 cup unsalted butter cold and cubed
  • - 3-4 tablespoons ice water
  • #### **For the Butter Tart Filling**
  • - 1/2 cup unsalted butter melted
  • - 1 cup packed brown sugar
  • - 1/4 cup corn syrup or maple syrup
  • - 1 large egg
  • - 1 teaspoon vanilla extract
  • - 1 teaspoon white vinegar balances sweetness
  • - 1/4 teaspoon salt
  • - 1/2 cup raisins chopped pecans, or chocolate chips (optional)

Instructions
 

  • #### **Step 1: Prepare the Pastry**
  • In a bowl, mix **flour and salt**. Cut in **cold butter** using a pastry cutter or food processor until crumbly.
  • Gradually add **ice water**, one tablespoon at a time, mixing until the dough comes together.
  • Form into a **disc, wrap in plastic wrap**, and chill for **30 minutes**.
  • #### **Step 2: Roll & Cut the Pastry**
  • Preheat oven to **375°F (190°C)**.
  • Roll out the dough on a lightly floured surface to **1/8-inch thickness**.
  • Cut into **3-inch circles** and press into a muffin tin. Chill while making the filling.
  • #### **Step 3: Make the Filling**
  • In a bowl, whisk together **melted butter, brown sugar, corn syrup, egg, vanilla, vinegar, and salt** until smooth.
  • Stir in **raisins or nuts**, if using.
  • #### **Step 4: Assemble & Bake**
  • Fill each tart shell **2/3 full** with the filling.
  • Bake for **18-22 minutes**, until the filling is set but still slightly soft in the center.
  • Let cool in the pan for **5 minutes**, then transfer to a rack.