Canadian Butter Tarts
Rating
If you’ve never heard of butter tarts before, you’re missing out. These perfectly flaky treats are sure to be a new favorite in your household.
Ingredients
- Tart:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup shortening
- 1 large egg, room temperature, lightly beaten
- 2 tablespoons ice water
- 1 tablespoon white vinegar
- Filling:
- 1 large egg, room temperature, lightly beaten
- ½ cup brown sugar
- ¼ cup light corn syrup
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1-1/4 cups raisins, chopped pecans or chopped walnuts
Instructions
- Step 1: Line the muffin pan. Preheat oven to 425°F. Line 24 muffin cups with foil liners. Make sure not to use paper-lined foil liners.
- Step 2: Combine dry ingredients. In a large bowl, mix together flour and salt.
- Step 3: Cut the butter. Cut your butter with a pastry blender, knife or your hands. Cut until butter is crumbly like oatmeal.
- Step 4: Combine wet ingredients. In another bowl, whisk the egg, ice water and vinegar. Gradually add to flour mixture, tossing with a fork until dough holds together when pressed.
- Step 5: Shape the dough. Shape dough into large discs. Place in the freezer for 15 to 20 minutes.
- Step 6: Roll and cut out your dough. With a rolling pin, roll the dough on a flour covered surface like your countertop or a cutting board to a ¼-inch-thick circle. Cut 24 circles with a floured 3-inch round cookie cutter, rerolling dough as needed. Gently press crust circles onto bottoms and up sides of foil liners.
- Step 7: Make the filling. In a small bowl, mix the egg, brown sugar, corn syrup, melted butter and vanilla until blended; stir in raisins.
- Step 8: Fill the unbaked shells. Spoon in your batter, dividing it evenly.
- Step 9: Bake. Place in oven on a lower rack until the tart crusts are golden brown and the filling bubbles up (approximately 10 to 12 minutes). Then, let pans cool on a wire rack.
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