Butter Tarts
Classic Canadian butter tarts with a flaky pastry and a sweet, gooey filling of butter, sugar and egg, perfect for a comforting finish.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 12
- Difficulty
- Easy
Method
-
Step 1 of 5
Combine flour and salt in a bowl, cut in the butter until the mixture resembles coarse crumbs. Add water and mix to form a dough; wrap and chill for 15 minutes.
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Step 2 of 5
Roll the dough on a lightly floured surface to about 3 mm thickness and cut into 5 cm circles; press each into the wells of a 12‑cup muffin tin.
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Step 3 of 5
Whisk together sugar, syrup, egg and vanilla until smooth; stir in raisins or pecans if using, then spoon the mixture into the pastry shells, filling them almost to the top.
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Step 4 of 5
Bake at 200°C / 400°F (180°C fan) for 15–18 minutes, until the edges of the pastry are golden and the filling is set but still slightly trembling.
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Step 5 of 5
Cool the tarts in the tin for 10 minutes, then transfer to a wire rack to finish cooling before serving.
Notes from the kitchen
If corn syrup is unavailable, substitute with maple syrup for a subtly Canadian flavour; store in an airtight container at room temperature for up to three days.
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