Award Winning Butter Tarts
Rich, indulgent, and perfectly gooey, these **Award Winning Butter Tarts** are a Canadian classic that will delight your taste buds with every bite. Featuring a flaky, homemade pastry crust and a luscious filling made from brown sugar, corn syrup, and butter, these tarts strike the ideal balance between sweet and buttery. Customize the texture with the addition of raisins or chopped pecans, or enjoy them plain for a smooth, caramel-like treat. Perfectly golden and slightly jiggly in the center, these butter tarts are easy to make and ready in under an hour. Whether served as a decadent dessert or a mid-afternoon indulgence, they simply melt in your mouth and are sure to become a family favorite. Don't miss this recipe for **the best butter tarts**, a must-try for fans of timeless, award-winning baking!
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Ingredients
- 300 g All-purpose flour
- 200 g Unsalted butter (cold, cubed)
- 15 g Granulated sugar
- 1 tsp Salt
- 60 ml Ice water
- 200 g Brown sugar (firmly packed)
- 100 ml Corn syrup
- 75 g Unsalted butter (softened)
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 tsp White vinegar
- 75 g Raisins (optional)
- 75 g Chopped pecans (optional)
Directions
Step 1
Prepare the pastry: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.
Step 2
Gradually add the ice water, 1 tablespoon at a time, mixing gently after each addition until the dough just comes together. Avoid overmixing.
Step 3
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 4
Roll out one disc of dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles using a round cutter and gently press each circle into a muffin tin cavity. Repeat with the second disc of dough to make 12 tart shells. Chill the prepared muffin tin in the refrigerator while making the filling.
Step 5
Preheat your oven to 375°F (190°C).
Step 6
Prepare the filling: In a medium bowl, cream together the softened butter, brown sugar, and corn syrup until smooth.
Step 7
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and white vinegar until combined.
Step 8
If using raisins or pecans, evenly distribute them among the chilled tart shells (about 1 teaspoon per tart).
Step 9
Pour the prepared filling into the tart shells, filling them about 3/4 full. Be careful not to overfill, as the filling will bubble and expand while baking.
Step 10
Bake the tarts in the preheated oven for 20-22 minutes, or until the pastry is golden and the filling is bubbling and slightly set. The centers should remain a bit jiggly.
Step 11
Let the tarts cool in the muffin tin for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Step 12
Serve at room temperature or slightly warmed. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 580.3 grams (580.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2445 |
| Total Fat 115.00g | 147% |
| Saturated Fat 43.50g | 217% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 164mg | 55% |
| Sodium 2530mg | 110% |
| Total Carbohydrate 370.70g | 135% |
| Dietary Fiber 10.80g | 39% |
| Total Sugars 345.40g | |
| Protein 11.10g | 22% |
| Vitamin D 37IU | 185% |
| Calcium 301mg | 23% |
| Iron 5mg | 26% |
| Potassium 1168mg | 25% |
Source of Calories