Butter tarts are a beloved Canadian dessert with a rich, buttery filling and flaky pastry shell. They’re perfect for holidays, family gatherings, or when you’re craving something sweet and nostalgic. This recipe makes approximately 24 standard-sized or 48 mini butter tarts. Whether you prefer them with raisins, pecans, or plain, they’re guaranteed to disappear fast!
Why You’ll Love These Butter Tarts
Versatile: Make them mini or regular-sized, with or without add-ins.
Easy to Customize: Add pecans, raisins, or even chocolate chips to the filling for extra flavor.
Perfectly Canadian: A classic treat that brings nostalgia and warmth to any occasion.
Ingredients for Pastry Shells
1 lb lard
6 cups pastry flour (or 5 1/2 cups all-purpose flour)
2 tsp salt
1 egg
1 tbsp vinegar
Cold water
Ingredients for Filling
1 egg
1/2 cup brown sugar
1/2 cup pure maple syrup
1 tsp vanilla extract
1/4 cup melted butter
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
How to Make Butter Tarts
Step 1: Prepare the Pastry Shells
Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt.
Cut in the Lard: Use a pastry blender or two knives to cut the lard into the flour until the mixture resembles coarse oatmeal.
Add Wet Ingredients: In a 1-cup measuring cup, lightly beat the egg. Add the vinegar and enough cold water to make 1 cup (250 ml).
Form the Dough: Gradually add the liquid to the flour mixture, stirring just until the dough clings together.
Divide and Chill: Gather the dough into a ball and divide it into six portions. Chill for 1–2 hours if the dough is sticky. You can freeze unused portions for future use.
Roll and Cut: Roll out the dough on a lightly floured surface to about 1/8 inch thick for mini tarts or 1/4 inch thick for standard tarts. Use a round cutter to shape the dough, and gently press the rounds into greased muffin tins.
Step 2: Prepare the Filling
Mix the Filling: In a medium bowl, whisk together the egg, brown sugar, maple syrup, vanilla, and melted butter until smooth.
Add Optional Ingredients: Stir in the chopped pecans or raisins, if desired.
Step 3: Assemble and Bake
Fill the Shells: Spoon the filling into the prepared pastry shells. For mini tarts, use about 1 teaspoon of filling; for standard-sized tarts, fill the shells just over halfway.
Bake: Preheat the oven to 375°F (190°C). Bake mini tarts for 10 minutes and standard-sized tarts for 10–15 minutes or until the pastry is golden and the filling is bubbling.
Cool: Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack.
Storage Tips
Refrigerate: Store tarts in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze baked tarts for up to 3 months. Let them thaw at room temperature before serving.
Tips for Perfect Butter Tarts
Chill the Dough: If the dough becomes sticky while rolling, refrigerate it for 1–2 hours.
Prevent Sticking: Use nonstick spray or grease your muffin tins thoroughly to prevent the tarts from sticking.
Avoid Overfilling: Don’t overfill the shells, as the filling will bubble up during baking.
Final Thoughts
Canadian butter tarts are a timeless dessert that everyone loves. Whether you enjoy them plain or with raisins and pecans, this recipe is a surefire way to impress friends and family. With their rich, gooey filling and flaky crust, these tarts will quickly become a household favorite.
Serve them at your next holiday party, bring them to a potluck, or enjoy them as a special treat for yourself. No matter the occasion, butter tarts are always a hit!
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