Canadian butter tarts
Little pastry shells filled with a gooey brown sugar and butter filling studded with raisins. A Canadian classic since the 1900s.
- 48 min30 prep · 18 cook
- MediumDifficulty
- 260 kcalper serving
Ingredients
- Sheets of shortcrust pastry2
- Raisins60 g
- Brown sugar150 g
- Butter, melted60 g
- Egg1
- Corn syrup or golden syrup80 ml
- Vanilla extract1 tsp
- White wine vinegar1 tsp
- salt1 pinch
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Steps
- 1
Heat the oven to 200 °C. Cut 12 rounds of pastry, press them into a muffin tin and chill.
- 2
Soak the raisins in hot water, then drain them well.
- 3
Whisk the brown sugar, melted butter, egg, syrup, vanilla, vinegar and salt until smooth.
- 4
Scatter a few raisins in each case and fill two-thirds full with the mixture.
- 5
Bake on a low shelf until the pastry is golden and the filling bubbles but is still slightly runny.
- 6
Cool in the tin before lifting them out; the filling sets as it cools.
Tips and questions
- Should the filling be runny or firm?
- Canadians argue about it endlessly. Bake 15 minutes for a gooey centre or a few minutes longer for a firmer, set filling.
- Why did the filling boil over?
- The cases were too full. Fill them only two-thirds, as the filling puffs up while it bakes.
- Can I freeze them?
- Yes, baked tarts freeze well for up to 2 months. Thaw them at room temperature.
Enjoy your meal!
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