Butter Tarts
These classic tartlets have flaky pastry and a rich butter-and-brown-sugar filling that stays soft in the center. Raisins are traditional in many Canadian versions.
Prep
35m
Cook
20m
Serves
12
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Crust
- 320gAll-Purpose Flour
- 4gSalt
- 180gUnsalted Butter (cold)
- 90mlWater (cold)
Filling
- 180gBrown Sugar
- 120mlCorn Syrup
- 60gUnsalted Butter (melted)
- 2pcsEgg (beaten)
- 5mlVanilla Extract
- 80gRaisin
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and the salt together. Cut in the cold unsalted butter until the mixture looks crumbly, then add the cold water and bring it together into a dough. Chill the dough until firm.
- 02
Roll out the dough and cut rounds large enough to line a muffin tin. Press the pastry into the cups and chill while you prepare the filling.
- 03
Whisk together the brown sugar, corn syrup, unsalted butter, eggs, and vanilla extract until smooth. Stir in the raisins.
- 04
Spoon the filling into the chilled tart shells, leaving space at the top because the filling will bubble as it bakes.
- 05
Bake at 200°C (400°F) until the pastry is golden and the filling is set around the edges, slightly soft in the center, and reaches 71°C (160°F).
- 06
Cool the tarts in the tin for a few minutes, then transfer them to a rack.
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