The Best Canadian Butter Tarts Recipe
With Canada Day upon us, it wouldn’t be very Canadian of me not to share a Canadian recipe. While we may not have too many recipes that scream Canada, butter tarts always come to mind when I think of a great Canadian classic recipe. Different provinces probably have their own variations of this butter tart. Some like the filling runny, some like it firm, some like them plain, some with raisins or pecans. So this is just my version of the great Canadian butter tart, with my homemade crust that’s so buttery and flaky, it simply melts in your mouth. If you’ve never had a butter tart, you’ll love these. Each bite is pure indulgence, they’re gooey and sweet and utterly delicious. Hope you give them a try!
For Pastry
Pastry Flour – I used a cake and pastry flour which is low protein flour, but regular all-purpose flour works as well. Shortening – You’ll want to use shortening here to make the pastry super crisp and crumbly. Butter – I used unsalted butter, just make sure it’s nice and cold. You might even want to stick it in the freezer for a bit before using. Brown Sugar – You need a little bit of brown sugar in the crust but regular granulated sugar will work as well. Salt – You need salt to enhance the flavors of the other ingredients. Ice Water – Start with a tablespoon at a time when making the crust, and add just until the dough starts coming together.
For Filling
Brown Sugar – I used dark brown sugar to give us that caramel-like flavor in the filling. Corn Syrup – I used light corn syrup but either light or dark will work. If you don’t have corn syrup, simply replace it with more brown sugar. Vanilla Extract – To enhance the flavors of all the other ingredients in our filling. Egg – You’ll need one egg to firm up our filling a bit so it’s not too runny. If you like a firmer filling you can add another egg. Butter – Melted butter to mix in with the sugar. You can use salted or unsalted butter. Heavy Cream – Just a splash for a little creaminess.
Optional
If you want you can add some chopped pecans, walnuts or other nuts you like, raisins or even chocolate chips to your tarts. Usually they’re made with raisins, but it really is up to how you like them. Here, I’ve left some plain, some with raisins and some with pecans. Just don’t overfill them with pecans or raisins, you only want about a teaspoon of them in each tart shell.
Pastry
Filling And Assembly
What Are Butter Tarts?
Butter tarts truly are a popular Canadian classic. They’re little buttery, flaky pastry shells filled with a syrupy brown sugar filling and sometimes with raisins or pecans. Butter tarts are kind of like a pecan pie but in a little tart form. They’re the perfect little treat.
Should The Filling Be Runny?
There’s a great debate about this. Personally, I love them either way. In this recipe, the filling is not too runny but not too firm either. If you like it a bit firmer, simply add another egg to the filling.
Can I Freeze My Butter Tarts?
Yes, absolutely. Cool them completely, then place them in an airtight container and store in the freezer. They will last about 3 months. Thaw overnight in the refrigerator. If you prefer them warmed up, place them in the oven for about 10 minutes at 350°F.
What If I Don’t Have A Food Processor?
No problem, you can still make these tarts. Just place the pastry ingredients in a bowl and use a pastry cutter or 2 forks to cut into the butter and shortening. Once the flour mixture resembles pea size crumbs, add cold water one tablespoon at a time and continue mixing in with the pastry cutter.
Can I Use Store Bought Pie Crust?
Sure! Pie crust will work just fine here, if you’re looking to save some time!
Storage
These butter tarts will last up to 2 days at room temperature stored in an airtight container, or up to 5 days in the refrigerator.
Other Great Canadian Recipes To Try
Classic Canadian Caesar Recipe How To Make Poutine Nanaimo Bars Halifax Donair Ginger Beef Homemade Breakfast Sausage (with maple syrup)
