When you think of a quintessentially Canadian treat, the butter tart is often the first thing that comes to mind.
Butter tart recipe
Yield: 12 tarts
Ingredients
Pie Crust
1 1/2 cups (190g) all-purpose flour
2/3 cup (125g) butter
1/4 cup (65ml) cold water
2 tsp (8g) brown sugar
1/2 tsp (2g) salt
Butter Tart Filling
3/4 cup (160g) brown sugar
1/2 cup (160g) maple syrup
1/2 cup (115g) butter, melted
2 eggs
3/4 tsp (3g) salt
1/2 cup (75g) raisins
1/2 cup (55g) chopped walnuts
Method
- Rub the butter into the flour until reduced to irregular pea-size crumbs.
- Dissolve the sugar and salt in cold water. Add all at once to the flour and butter and mix just enough to incorporate. Do not over mix.
- Transfer the dough to lightly floured surface and then shape into a thick roll. Wrap in plastic and chill in the refrigerator to rest for at least 20 minutes before rolling.
- On a lightly floured surface, roll out the pastry to 1/4-inch thickness. Using a 4-inch round cutter, cut out 12 circles.
- Fit the dough circles into each of the 12 cups in a muffin pan, gently pressing the dough into the corners of the pan. Then refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Whisk together the brown sugar, maple syrup, butter, eggs, and salt.
- Divide the raisins and walnuts equally among the prepared pastry shells.
- Spoon the filling mixture into each shell, leaving an edge of about 1/4 inch of dough at the top.
- Bake until the pastry is golden brown and filling is set in the middle, about 25 minutes.
