This classic butter tarts recipe is truly Canadian and tastes like grandma used to make. Homemade pie pastry and gooey filling.
Prep Time: 30 minutesminutes
Cook Time: 22 minutesminutes
Pastry Chill Time: 2 hourshours
Servings: 24
Ingredients
Tart Pastry
2 1/3cupsflour
1tspsalt
1cupshortening, cubed and chilled
1egg
1tbspvinegar
2tbspwater, ice cold
Filling
1cupdark brown sugar
1/2cupbutter, softened
2/3cupcorn syrup
2tbspvinegar
1tbspvanilla
2eggs
Instructions
Tart Pastry Instructions
Place the flour and salt into a large mixing both. Whisk the salt into the flour.Add the cold shortening to the mixing bowl and use a pastry cutter to cut the shortening into the flour until it is a coarse meal consistency.
In a small bowl, whisk the egg with 2 tbsp of water. Stir into the frour mixture. If needed, add an extra tablespoon or two to the pie dough. The dough should come together but not be too wet.
Gather into a ball, cover with plastic wrap and place in a fridge to chill for at least one hour.
Roll out the tart pastry on a floured surface to about 1/8 inch thickness. Use a 3 1/2 inch round cutter or a wide enough glass. Take each cut pastry circle and gently press into a non stick muffin tin. Press down to ensure the bottom is flat and press along the sides. Try to make sure there are no air pockets. Do this with the remaining pastry. You should be able to get around 24 tart shells.
Filling Instructions
In a large mixing bowl, cream together the dark brown sugar and the softened butter until smooth and creamy.
Mix in the corn syrup, eggs, vanilla, and vinegar with the sugar and butter mixture until smooth and well combined.
Spoon some of the filling into each butter tart shell up to about 2/3 full.
Bake in a 350F preheated oven for 17-20 minutes, turning halfway through baking. The sides of the pastry should be a golden brown and the filling should puff up slightly.
Remove from the oven and let cool completely before removing the butter tarts from the muffin tray.