Canadian butter tarts
Ten tarts with a crisp pastry shell and a sweet filling of butter, brown sugar, and egg. Hands-on preparation is estimated at 20 minutes; the dough rests for 30 minutes and the tarts bake for 20 minutes.
Butter tarts are small sweets associated with Canadian cuisine, especially Ontario. Their butter, sugar, and egg filling stays gooey beneath a lightly crisp top. Some versions include raisins or nuts; this recipe leaves additions out of the filling.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the pastry
Mix the wheat flour and salt for the pastry. Work in 100 g of butter with a spatula until small, pea-sized pieces remain. In a separate bowl, lightly beat the egg yolk with the cold water and white vinegar; add it to the flour and mix with a fork until the dough starts to come together. Shape it into a disk.
Ready to continue when: The dough holds together when pressed, and small pieces of butter are still visible.
- 02
Chill and shape the shells
Wrap the dough disk and let it rest in the refrigerator for 30 minutes. Roll it out on a lightly floured surface to about 4 mm thick. Cut circles about 10 cm across and press them into the wells of a muffin tin to form the shells. Refrigerate them while you prepare the filling.
Ready to continue when: The pastry rounds cover the bottoms and sides of the tin wells without tearing.
30 min - 03
Mix the filling and heat the oven
Preheat the oven to 220 °C. In a bowl, mix the brown sugar, salt for the filling, and the remaining 60 g of butter. Add the vanilla extract and egg, then mix by hand with a fork or whisk without beating excessively.
Temperature: 220 °C / 428 °FReady to continue when: The filling is evenly mixed and the oven has reached 220 °C.
- 04
Fill and bake
Divide the filling among the chilled shells, filling them only halfway. Bake at 220 °C for 15–20 minutes; for this recipe, use 20 minutes as the estimated cooking time.
Temperature: 220 °C / 428 °FReady to continue when: The tops are lightly golden and the filling has set around the edges, although the centre may still be gooey.
20 min - 05
Cool and unmould
Remove the tin from the oven. Carefully loosen the edges of the tarts with a knife, then let them cool completely before removing them from the tin.
Ready to continue when: The tarts are cool and release from the tin without breaking.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.