Description
Sweet Canadian tradition sparkles in these classic butter tarts, blending rich caramel-like filling with flaky pastry. Maple-kissed perfection promises delightful comfort that will transport you straight to Ontario’s heartwarming kitchens.
Ingredients
Scale
Pastry Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 cup (227 grams) cold unsalted butter, cubed
- 1/2 teaspoon (2.5 grams) salt
- 1/4 cup (60 milliliters) ice water
- 1 tablespoon (15 milliliters) white vinegar
Filling Ingredients:
- 1 cup (220 grams) packed brown sugar
- 1/2 cup (120 milliliters) light corn syrup
- 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- 1 teaspoon (5 milliliters) pure vanilla extract
- 1/4 teaspoon (1.25 grams) salt
Optional Add-ins:
- 1/2 cup (75 grams) raisins
- 1/2 cup (57 grams) chopped pecans
Instructions
- Craft a delicate pastry foundation by sifting flour and salt into a spacious mixing vessel, then delicately incorporate cold butter until the texture mimics coarse sand-like crumbs.
- Create a liquid binding agent by blending ice water with vinegar, then gently integrate this mixture into the flour composition, stirring minimally until the dough coheres without excessive manipulation.
- Form the pastry into two compact discs, encase them in protective plastic wrap, and allow them to rest and chill within the refrigerator for a minimum of half an hour.
- Construct the luscious filling by whisking melted butter, rich brown sugar, corn syrup, eggs, vanilla extract, and salt until the mixture transforms into a silky, uniform consistency.
- Optional: Enhance the filling’s character by folding in raisins or chopped pecans for textural intrigue.
- Warm the oven to 375°F, preparing a standard muffin tin with a light coating of grease or pastry shells.
- Roll out the chilled dough on a flour-dusted surface, achieving a svelte 1/8-inch thickness, and precision-cut circular shapes using a 4-inch diameter cutter.
- Carefully nestle each pastry circle into the muffin cavities, ensuring elegant, even edges.
- Generously fill each shell approximately two-thirds full with the prepared mixture, maintaining a balanced volume.
- Bake for 20-25 minutes, watching for a set yet slightly quivering center and a golden-brown pastry exterior.
- Extract from the oven and permit the tarts to rest within the pan for ten minutes before transferring to a cooling rack.
- Serve these Canadian delicacies either warm or at ambient temperature, storing any remaining tarts in an airtight container for optimal freshness.
Notes
- Butter softness matters significantly for achieving the perfect pastry texture, so remove butter from refrigerator 15-20 minutes before baking.
- Chill dough thoroughly to prevent shrinkage and ensure flaky, tender crust during baking.
- Use room temperature eggs to help create smoother, more consistent filling that blends seamlessly.
- Avoid overmixing dough to prevent developing excess gluten, which can result in tough, dense pastry.
- Experiment with filling variations like dark chocolate chips, coconut flakes, or maple syrup for unique flavor profiles.
- Control sweetness by adjusting corn syrup and brown sugar quantities according to personal preference.
- For gluten-free adaptation, substitute regular flour with almond or gluten-free pastry flour blend.
- Consider using alternative sweeteners like honey or maple syrup for lower glycemic index options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg