Deliciously Easy Butter Tarts

Butter Tarts are a such a tasty, classic Canadian dessert. They are one of my all time favourite sweet treats. Being from Montreal, I’ve had some very good butter tarts, and I still believe that the best ones I’ve ever had are from there. My recipe comes pretty close, and that’s why I try not to make these too often because, truthfully, I would eat nearly all of them myself!

These butter tarts come together in less than 30 minutes! If you’re on a time crunch, you could even cut the time further by using pre-made shells, but I’m sharing my homemade pastry shell recipe because they’re super tasty and quite easy to make.

These butter tarts are filled with a tasty, rich, caramel like filling. My family prefers them just as they are, but you can add pecans or raisins if you’d like. Give my recipe a try, you won’t be disappointed!

INGREDIENTS:

Pastry/Shell:

• 1 cup of all-purpose flour

• A pinch of salt & sugar

• 1/4 cup of cold unsalted butter, cubed

• 3 tablespoons of cold water

Filling:

• 1/2 cup of brown sugar

• 2 tablespoons of corn syrup

• 2 tablespoons of salted butter, melted

• 1 egg

• 1 teaspoon of vanilla extract

• Optional: raisins or pecans

STEPS for the pastry/shell:

• Mix the flour, salt and sugar in a large bowl. Use your hands to mix in the butter until it’s crumbly.

• Stir in the water and work the dough with your hands until it comes together in a ball (add in additional water if needed.

• Flatten and wrap the dough and refrigerate for about an hour,

• Roll out the dough and cut little 4 inch round circles using a large mug or little bowl.

• Place the dough rounds into a silicon muffin pan, gently pressing the dough into the bottom of the cup and up the sides.

• Set aside in the refrigerator while you make the filling.

STEPS for the filling:

• Preheat the oven to 350 degrees F.

• Mix the melted butter, sugar, egg, corn syrup, and vanilla in a bowl.

• Spoon or ladle the filling into the unbaked dough shells (I make 6 each time but you can easily double the recipe).

• Bake for 23 minutes, your pastry crust will be a tiny bit golden.

• Bon appétit! Enjoy!