Real Canadian Butter Tarts: A Timeless Recipe (Eh!)
Butter tarts. Just the name conjures up images of cozy kitchens, the sweet aroma of baking, and the simple pleasures of life, eh? These quintessential Canadian treats are more than just desserts; they’re a slice of history, a symbol of national pride, and a delicious reminder of home. While variations abound, a true butter tart boasts a flaky, buttery crust and a rich, gooey filling – a perfect balance of texture and taste. This recipe celebrates the classic Canadian butter tart, providing detailed instructions and helpful tips to ensure your baking success. So, grab your rolling pin, preheat your oven, and let’s get baking, eh!
Why Butter Tarts Are a Canadian Icon
Before we dive into the recipe, let’s appreciate the significance of these delectable morsels. Butter tarts have a long and fascinating history in Canada, dating back to the early days of settlement. They’re believed to have originated from the border kitchens of Scottish ‘Border Tarts’, Scottish shortbread, and French Canadian sugar pie. Early versions were likely simpler, utilizing ingredients readily available to pioneers. Over time, the recipe evolved, becoming the butter tart we know and love today. Their portability, affordability, and deliciousness made them a staple at bake sales, family gatherings, and community events.
What makes a *real* Canadian butter tart, you might ask? It’s a combination of things: the buttery, flaky pastry; the gooey, sweet filling, often (but not always!) with raisins; and the overall simplicity and comforting nature of the treat. There’s an ongoing debate about whether raisins belong in a butter tart, but we’ll include them in our classic recipe, allowing you to customize according to your preference. (After all, the best butter tart is the one *you* enjoy the most!).
The Ultimate Butter Tart Recipe
This recipe focuses on creating a truly authentic Canadian butter tart, with a focus on achieving that perfectly flaky crust and that irresistibly gooey filling. We’ll break down each step, offering tips and tricks along the way to ensure your success. Prepare to be transported to butter tart heaven!
Yields: Approximately 24 tarts
Prep time: 45 minutes
Cook time: 20-25 minutes
Ingredients:
For the Pastry:
* 2 ½ cups all-purpose flour
* 1 tsp salt
* 1 cup (2 sticks) unsalted cold butter, cubed
* ½ cup vegetable shortening, chilled
* 6-8 tbsp ice water
For the Filling:
* ½ cup unsalted butter, melted
* 1 ½ cups packed brown sugar
* ½ cup corn syrup (or maple syrup for a truly Canadian touch!)
* 2 large eggs, lightly beaten
* 2 tbsp white vinegar
* 1 tsp vanilla extract
* ¼ tsp salt
* 1 cup raisins (optional, but traditionally included)
Equipment:
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor (optional)
* Rolling pin
* 2 (12-cup) muffin tins
* Fork
Instructions:
Part 1: Making the Pastry
1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. This ensures even distribution of the salt, which is crucial for flavor.
2. Cut in the Fat: Add the cold, cubed butter and chilled vegetable shortening to the flour mixture. This is the most important step in creating a flaky crust. You can use a pastry blender, two knives, or even your fingertips to cut the fat into the flour. The goal is to create pea-sized clumps of fat that are coated in flour. These clumps will melt during baking, creating layers of steam that separate the dough and result in a flaky texture.
* Using a Pastry Blender: Press the pastry blender down into the butter and shortening, lifting and repeating until the mixture resembles coarse crumbs.
* Using Two Knives: Use two knives in a scissor-like motion to cut the fat into the flour.
* Using a Food Processor: Pulse the flour and fat in a food processor until the mixture resembles coarse crumbs. Be careful not to over-process, as this can result in a tough crust.
Tip: Keep all your ingredients as cold as possible. Cold fat is essential for a flaky crust. You can even chill the flour and mixing bowl before starting.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water needed will vary depending on the humidity. Add just enough water so that the dough comes together into a ball.
* Tip: Don’t overmix the dough. Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
4. Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
Part 2: Preparing the Filling
1. Melt Butter and Combine Ingredients: In a medium bowl, combine the melted butter, brown sugar, corn syrup (or maple syrup), eggs, white vinegar, vanilla extract, and salt. Whisk until well combined. The vinegar helps to tenderize the filling and balances the sweetness.
* Tip: Use high-quality vanilla extract for the best flavor.
2. Add Raisins: If using, stir in the raisins. You can soak the raisins in hot water or rum for about 30 minutes before adding them to the filling to plump them up.
Part 3: Assembling and Baking the Tarts
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Use a cookie cutter or a knife to cut out circles slightly larger than the muffin tin cups. Repeat with the remaining dough.
* Tip: If the dough is sticking, sprinkle a little more flour on the surface. You can also chill the dough briefly if it becomes too soft.
3. Line the Muffin Tins: Gently press each circle of dough into the muffin tin cups, ensuring that the dough comes up the sides of the cups. You can use your fingers or a small piece of dough to press the dough into place.
4. Fill the Tarts: Spoon the filling into the tart shells, filling them about ¾ full. Be careful not to overfill them, as the filling will bubble up during baking.
* Tip: For a more even distribution of raisins, you can place a few raisins in each tart shell before adding the filling.
5. Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly and slightly set. The filling should still be a little jiggly in the center, as it will continue to set as it cools.
6. Cool: Let the tarts cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. The filling will firm up as it cools.
* Tip: If the tarts are sticking to the muffin tins, you can run a knife around the edges to loosen them.
7. Enjoy: Serve the butter tarts warm or at room temperature. They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Tips for Perfect Butter Tarts
* Keep Ingredients Cold: Cold butter and shortening are essential for a flaky crust. Use ice water and chill the dough before rolling it out.
* Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
* Roll Out Evenly: Roll the dough out to an even thickness to ensure that the tarts bake evenly.
* Don’t Overfill: Overfilling the tarts can cause the filling to spill over and burn.
* Adjust Baking Time: The baking time may vary depending on your oven. Keep an eye on the tarts and adjust the baking time as needed.
* Experiment with Flavors: Feel free to experiment with different flavors and ingredients. You can add nuts, chocolate chips, or different extracts to the filling. Maple syrup, instead of corn syrup, adds a distinctly Canadian flavor.
* Blind Bake for Extra Crispness: For an extra crisp crust, consider blind baking the tart shells before adding the filling. To do this, line the unbaked tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the paper and weights and bake for another 5 minutes, or until the crust is lightly golden. Let cool slightly before filling.
* Make Ahead: The pastry can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. Thaw the pastry in the refrigerator overnight before using.
* Freezing Butter Tarts: Baked butter tarts can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw at room temperature before serving.
Variations on a Theme
The beauty of butter tarts lies in their adaptability. While the classic recipe is a beloved standard, don’t be afraid to experiment and put your own spin on this iconic treat. Here are a few ideas to get you started:
* Pecan Butter Tarts: Add chopped pecans to the filling for a nutty twist.
* Walnut Butter Tarts: Substitute walnuts for pecans for a different nutty flavor.
* Chocolate Chip Butter Tarts: Add mini chocolate chips to the filling for a chocolatey treat.
* Maple Pecan Butter Tarts: Use maple syrup instead of corn syrup and add chopped pecans for a truly Canadian dessert.
* Cranberry Butter Tarts: Add dried cranberries to the filling for a tart and festive flavor.
* Raisin-Free Butter Tarts: Simply omit the raisins for a classic butter tart without the fruit.
* Butter Tart Squares: Press the pastry into a square baking pan, pour over the filling, and bake. Cut into squares once cooled. This is a quicker way to make a large batch.
* Spiced Butter Tarts: Add a pinch of cinnamon, nutmeg, or allspice to the filling for a warm and comforting flavor.
Serving Suggestions
Butter tarts are delicious on their own, but they can also be served with a variety of accompaniments. Here are a few ideas:
* With Coffee or Tea: Butter tarts are the perfect accompaniment to a hot cup of coffee or tea.
* With Ice Cream: Serve warm butter tarts with a scoop of vanilla ice cream for a decadent dessert.
* With Whipped Cream: Top butter tarts with a dollop of whipped cream for a light and airy treat.
* As Part of a Dessert Platter: Include butter tarts on a dessert platter with other Canadian favorites, such as Nanaimo bars and maple cookies.
The Butter Tart Debate: Raisins or No Raisins?
The inclusion of raisins in butter tarts is a topic of much debate among Canadians. Some people believe that raisins are an essential ingredient, while others find them to be an unwelcome addition. There’s no right or wrong answer – it all comes down to personal preference. This recipe includes raisins, but feel free to omit them if you prefer. You can also substitute other dried fruits, such as currants or chopped dates.
Conclusion: A Taste of Canada
Butter tarts are more than just a dessert; they’re a taste of Canada. This recipe provides a detailed guide to creating authentic Canadian butter tarts at home. With a little patience and attention to detail, you can bake a batch of these delicious treats that will impress your family and friends. So, go ahead and try this recipe, eh! And don’t forget to experiment with different variations to find your own perfect butter tart. Happy baking, and enjoy!