By Tristan
The best Canadian Butter Tarts
12 steps
Prep:30minCook:15min
If you are Canadian you probably love butter tarts and you'll have a favorite recipe or at least many fond memories of eating them. Some like them runny, some like them firm - a battle rages on about how they should be made.
Updated at: Thu, 17 Aug 2023 05:09:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
27
High
Nutrition per serving
Calories374.2 kcal (19%)
Total Fat23.2 g (33%)
Carbs37.5 g (14%)
Sugars13.5 g (15%)
Protein3.9 g (8%)
Sodium130.3 mg (7%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Pastry
375gall-purpose flour
plus more for dusting
2.5mlbaking powder
2.5mlsalt
½ cuplard
½ cupunsalted butter
1egg
large
5mlwhite vinegar
1 cupwater
cold
Filling
Instructions
Step 1
Preheat oven to 375F and position a rack in lower third of oven.
Step 2
In a large bowl, toss together the flour, baking powder and salt.
Step 3
Cut and mix in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
Step 4
In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
Step 5
Gradually stir in the liquid, adding just enough to make the dough cling together.
Step 6
Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
Step 7
Roll the dough on a floured surface to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles to make 12.
Step 8
Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
Step 9
In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.
Step 10
Divide the pecans (if using) among the pastry shells and pour in the filling until half full.
Step 11
Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
Step 12
Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.
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