A recipe for the perfect Canadian butter tart recipe with a crisp-but-flaky pastry shell, a slightly runny filling, with a rich caramel flavour.
- 375g all-purpose flour
- 160g cold unsalted butter, cut into ½” pieces
- 125g vegetable shortening or pure lard
- 100g COLD water
- 7.5g salt
- 15g brown sugar
- 1/3 cup lightly packed brown sugar
- 1/3 cup corn syrup
- ¼ cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup pecans (optional)
To Make the Pastry:
- In a medium-sized bowl, combine the salt, sugar, flour, and shortening mix together.
- Rub shortening into flour until reduced to pea sized crumbs. Once pea-sized crumbs, grate cold butter into flour. Toss butter lightly using the salad tossing method.
- Add cold water little bits at a time, mixing in between additions. Mix just enough to incorporate, do not over mix!
- Transfer dough to floured table. Shape into a thick disc. Tightly cover with plastic wrap and allow to rest in the fridge for at least 30 minutes before rolling.
- On a lightly-floured surface, roll out dough and cut 12 4-inch circles. Press dough circles into muffin cups.
- Chill in the fridge while you prepare the filling (Cold pastry going into a hot oven will be flakier).
To Make the Filling:
- Combine all filling ingredients (except pecans, if you chose to add).
- Mix well.
- Sprinkle pecans on bottom of pastry if included. (Optional)
- Fill tart shells 2/3s full with syrup mixture.
- Bake on bottom shelf of oven at 425 degrees F for 12 – 15 minutes.
- Remove tarts from pans, and allow to cool completely on a wire rack.
If you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to ¾ cup and decrease the corn syrup to ¼ cup.
- Category: Desserts
- Method: Baking
- Cuisine: Canadian
Keywords: Butter Tarts, Canadian Butter Tarts. Butter Tart recipe with pecans, butter tart recipe,