Classic Canadian Butter Tarts
Delight in these classic Canadian treats, featuring a flaky pastry filled with a gooey, sweet mixture of brown sugar, corn syrup, and butter. Baked to golden perfection, these butter tarts are a beloved dessert across Canada.
Ingredients
| 2 ¾ | cups all-purpose flour (330 grams) |
|---|---|
| 1 | tablespoon packed dark brown sugar (13 grams) |
| 2 | teaspoons kosher salt (2 grams) |
| 1 | cup unsalted butter, cold and cubed (2 sticks) |
| ½ | cup cold water (113 grams) |
| ½ | cup packed dark brown sugar (106 grams) |
| ½ | cup light corn syrup (156 grams) |
| 6 | tablespoons unsalted butter, melted (¾ stick) |
| 2 | large eggs, beaten |
| 1 ½ | teaspoons vanilla extract (1 ½ teaspoons) |
| ½ | teaspoon kosher salt (½ teaspoon) |
Instructions
Prepare the Dough | |
|---|---|
| 1. | Combine the all-purpose flour, dark brown sugar, and kosher salt in a large bowl. Add the cold, cubed unsalted butter and use your hands to break it into pea-sized pieces. Gradually drizzle in the cold water, one tablespoon at a time, mixing the dough until it comes together. |
| 2. | Transfer the dough onto a clean work surface and shape it into a 6-inch disk. Despite seeming crumbly initially, the dough will bind together within a minute. Wrap it in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. |
Prepare the Filling and Bake | |
| 1. | Preheat the oven to 400°F (200°C). For the filling, whisk together the dark brown sugar, light corn syrup, melted unsalted butter, beaten eggs, vanilla extract, and kosher salt in a large liquid measuring cup until well combined. |
| 2. | On a lightly floured surface, roll out the dough to ¼ inch thickness. Cut out 12 circles using a 4½-inch round cutter, placing each circle in a muffin tin and pressing down to form the tart shell. |
| 3. | To achieve the classic butter tart shape, pull and pinch 4 or 5 corners of the dough towards the center, forming a clover shape. Fill each tart three-quarters full with the prepared filling mixture. |
| 4. | Bake the tarts for 20 to 25 minutes, until the crust turns lightly golden and the filling becomes bubbly and deep golden brown. Allow the tarts to cool in the tin before transferring to a sealed container. These butter tarts can be stored at room temperature for up to a week, although they are usually devoured within 24 hours. |
Published on Jul 30, 2024 by Luminița