Description
Indulge in the classic Canadian dessert with this ultimate Butter Tarts recipe. Featuring a flaky pastry crust filled with a rich and gooey sweet filling made from dark brown sugar, corn syrup, and a hint of nutmeg, these tarts are perfect for any occasion. Optional chopped walnuts or dried cranberries add delightful texture and flavor to this timeless treat.
Ingredients
Scale
For the Pastry:
- 1 cup all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 cup cold unsalted butter, diced
- 3 tablespoons chilled water
For the Filling:
- 1/2 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or dried cranberries (optional)
Instructions
- Mix the Pastry Ingredients: In a large bowl, combine the flour and sea salt. Use your fingers or a pastry cutter to blend in the cold unsalted butter until the mixture resembles tiny pebbles, ensuring the butter stays cold for a flaky crust.
- Form and Chill the Dough: Gradually drizzle in the chilled water, mixing gently until the dough begins to come together. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat the Oven: Set your oven to 375°F (190°C) to get ready for baking the tarts.
- Roll and Cut the Pastry: On a lightly floured surface, roll the dough to about 1/8 inch thickness. Using a round cutter, cut circles that fit into a muffin tin. Fit each circle gently into the muffin cups, shaping them into shells.
- Prepare the Filling: In a separate bowl, whisk together the dark brown sugar, light corn syrup, beaten egg, vanilla extract, and ground nutmeg until smooth and well combined.
- Assemble the Tarts: Optionally, place a few chopped walnuts or dried cranberries at the bottom of each pastry shell. Carefully pour the filling mixture into each shell, filling them to about three-quarters full to prevent overflow during baking.
- Bake the Tarts: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the filling is set and the tops have turned a beautiful golden brown.
- Cool the Tarts: Remove the tarts from the oven and allow them to cool in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely before serving for the best texture and flavor.
Notes
- Ensure the butter and water are cold to achieve a flaky pastry crust.
- Fill the pastry shells only about three-quarters full to prevent filling from spilling over during baking.
- Optional nuts or dried fruits complement the sweet filling and add texture.
- Store baked tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a richer flavor, use dark corn syrup instead of light if preferred.
