Classic Canadian Butter Tarts

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recipe by Sophie H.

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    340

Butter Tarts are considered to be one of only a few recipes of genuine Canadian origin. Nothing beats the flaky pastry filled with a perfectly sticky-sweet centre. There is a heated debate about whether the centre should be runny or firm - I think it's less messy when it's firm, so that's how this recipe will turn out.

Inspired by: http://www.rockrecipes.com/best-classic-canadian-butter-tarts/

recipe updated May 20, 2019

Ingredients

  • Water icon
    Water
    ¼ cup (about 89ml)
  • Pastry flour icon
    Pastry flour
    2.25 cups (275g)
  • Brown sugar icon
    Brown sugar
    1 tbsp (12g)
  • Salt icon
    Salt
    ¾ tsp (about 4g)
  • Shortening icon
    Shortening
    about ½ cup (98g)
  • Butter icon
    Butter
    about ½ cup (115g)
  • Brown sugar icon
    Brown sugar
    about ¾ cup (146g)
  • Corn syrup icon
    Corn syrup
    about ¼ cup (90g)
  • Butter icon
    Butter
    about ¼ cup (58g)
  • Egg icon
    Egg
    x 2 (about 100g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 5ml)

Tools

  • kCook icon Food processor
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Large mixing bowl
  • kCook icon Food processor bowl
  • kCook icon Work surface
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Add pastry flour, brown sugar and salt to a clean food processor bowl
  2. Pulse shortening and butter the dough
  3. Sprinkle with water
  4. Mix until just combined
  5. Form into rounds
  6. Wrap with plastic wrap
  7. Let rest in fridge - 30 min
  8. Flour a clean work surface lightly
  9. Transfer dough to work surface
  10. Roll out
  11. Cut into rounds
  12. Push dough into muffin pan
  13. Chill in freezer and continue
  14. Pre-heat oven - 218°C
  15. Add brown sugar, corn syrup, butter, egg, vanilla extract and salt to a clean large mixing bowl
  16. Mix well
  17. Transfer mixture to muffin pan evenly
  18. Bake - 13 min, 218°C
  19. Let cool completely
  20. Yum!
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