Canadian Eh ~ Butter Tarts
If you want a treat that is dripping with flavour with a super flakey crust… you’ll want to check this out. Evidently there is a long standing discussion about whether or not they should be super dripping or semi dripping. I added 2 eggs as I wanted them firmer, but wow, they take a couple of hours to set up once you have them out of the oven. Very easy to make, extremely good. I can finally stop searching for the perfect combination. It’s all right here! Thanks to www.rockrecipes.com/best-classic-canadian-butter-tarts
NOTE… of course my advise is to always read the entire recipe before you start. I never do.. and always surprise myself when the answer to why these took so long to set is right there in black and white at the end of the recipe!
There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.
For the Pastry
• 2 ¼ cups flour pastry flour is best to use but all-purpose will do
• 1 tbsp brown sugar
• ½ tsp salt
• 1/2 cup shortening Very cold and cut in cubes
• 1/2 cup butter Very cold and cut in cubes
• 6 tbsp ice water approximately, enough to bring the dough together (I added 1 TSP of vanilla to the last TBSP of water and didn’t use all the liquid. This pastry was melt in your mouth good!!)
For the Filling:
• 1/2 cup lightly packed brown sugar
• 1/2 cup corn syrup
• 1/4 cup butter melted
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• ½ cup raisins substituting, pecans, walnuts or chocolate chips also make good variations
*****NOTE if you want a firmer, less runny filling, simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup. (This is what I did the second time I made them and also added pecans with the raisins.)
Instructions
To prepare the pastry
1. Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
2. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
3. Form the dough into two rounds about an inch thick.
4. Wrap in plastic wrap and let rest in the fridge for about a half hour.
5. Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
To make the filling
1. Combine all filling ingredients except raisins.
2. Mix well.
3. Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
4. Fill 2/3 full with syrup mixture.
5. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes. Mine took 14 minutes.
6. Cool completely on a wire rack and remove tarts from from pans.
Recipe Notes
Recipe Notes
There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.
Turn out dough on parchment paper!! Keep turning it over itself end to end.
Divide in 2 and put in saran wrap. Shape into 1 inch flat round disc. Put in fridge at least 30 minutes.
Remove and let stand for a few minutes before rolling. It was just an observation, but it seemed easier to roll if it wasn’t really cold. See all the chunks of butter?? Thus the extremely flakey pastry!
Cut out 1″ circles, don’t grease muffin tin. Put in fridge while you make the filling. Add raisons before you add the liquid filling.
It said to bake on lowest rack. I didn’t. Mine was in the middle rack. Next time I’ll try bottom rack. I think it will brown the bottom more, though these were fine!
