Canadian Butter Tart Recipe: A Classic Treat
Butter tarts. The very name evokes feelings of warmth, comfort, and perhaps a little bit of Canadian pride. These handheld pastries, filled with a gooey, buttery, and sweet mixture, are a staple in Canadian baking. While variations abound – with or without raisins, pecans, or walnuts – the essential charm remains consistent: a perfectly flaky crust cradling a luscious, caramel-like filling.
This recipe aims to guide you through creating the perfect butter tarts, from scratch. We’ll cover everything from making a tender, flaky pastry to achieving that signature gooey filling. Whether you’re a seasoned baker or a beginner, this step-by-step guide will equip you with the knowledge and confidence to bake up a batch of these iconic treats.
What Makes a Great Butter Tart?
Before we dive into the recipe, let’s discuss the hallmarks of a truly exceptional butter tart. The ideal butter tart possesses the following qualities:
* **Flaky Crust:** A buttery, melt-in-your-mouth crust is crucial. It should be tender enough to crumble slightly but sturdy enough to hold the filling without becoming soggy.
* **Gooey Filling:** The filling is the heart of the butter tart. It should be rich, buttery, and incredibly gooey, with a pleasant caramel-like sweetness.
* **Balanced Sweetness:** The sweetness needs to be balanced. Too much sugar can be cloying, while not enough can leave the tart lacking character.
* **Optional Add-ins:** Raisins, pecans, or walnuts add texture and complexity. The choice is yours, but they should complement the buttery filling, not overpower it.
* **Appearance:** A slightly puffed and browned top is visually appealing, hinting at the deliciousness within.
The Ultimate Butter Tart Recipe
This recipe yields approximately 12-18 butter tarts, depending on the size of your tart tins.
**Yields:** 12-18 tarts
**Prep time:** 45 minutes
**Cook time:** 20-25 minutes
Ingredients
**For the Pastry:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into small cubes
* ½ cup cold vegetable shortening, cut into small pieces
* 6-8 tablespoons ice water
**For the Filling:**
* ½ cup (1 stick) unsalted butter, melted
* 1 cup packed light brown sugar
* ½ cup corn syrup (or golden syrup for a richer flavor)
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* ¼ teaspoon salt
* ½ cup raisins, pecans, or walnuts (optional)
Equipment
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor
* Rolling pin
* Tart tins or muffin tin
* Wire rack
Instructions
**Part 1: Making the Pastry**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and vegetable shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The goal is to have small pieces of butter and shortening distributed throughout the flour, which will create flaky layers.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Continue adding water until the dough just comes together and forms a shaggy ball. Be careful not to overwork the dough, as this will develop the gluten and result in a tough crust. Ideally, you want visible pieces of butter remaining.
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, or up to 2 hours. Chilling the dough allows the gluten to relax and the fat to firm up, which will result in a more tender and flaky crust. This is a crucial step – don’t skip it!
**Part 2: Preparing the Filling**
1. **Combine Wet Ingredients:** In a medium mixing bowl, whisk together the melted butter, brown sugar, and corn syrup (or golden syrup) until well combined. Make sure the brown sugar is fully incorporated to avoid grainy filling.
2. **Add Eggs and Vanilla:** Add the lightly beaten eggs and vanilla extract to the mixture and whisk until smooth. Be careful not to over-mix. Overmixing can incorporate too much air, leading to a filling that puffs up excessively and then collapses.
3. **Add Salt and Optional Add-ins:** Stir in the salt. If using raisins, pecans, or walnuts, add them to the filling and stir to distribute evenly.
**Part 3: Assembling and Baking the Butter Tarts**
1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Ensure your oven rack is positioned in the center of the oven for even baking.
2. **Roll Out the Dough:** Remove one disc of dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes to chill.
3. **Cut Out Circles:** Using a round cookie cutter or a glass with a diameter slightly larger than your tart tins, cut out circles of dough. Re-roll the scraps of dough to cut out additional circles until you’ve used up as much of the dough as possible.
4. **Line the Tart Tins:** Gently press the dough circles into the tart tins, ensuring that the dough reaches the top edge of the tins. If the dough tears, patch it with small pieces of leftover dough.
5. **Fill the Tarts:** Spoon the filling into the tart shells, filling them about ¾ full. Be careful not to overfill, as the filling will bubble up during baking and may overflow. A small ice cream scoop works well for this.
6. **Bake:** Bake the butter tarts for 20-25 minutes, or until the crust is golden brown and the filling is bubbling and slightly puffed. The filling may still appear a bit soft, but it will firm up as it cools.
7. **Cool and Serve:** Remove the butter tarts from the oven and let them cool in the tins for a few minutes before transferring them to a wire rack to cool completely. This will prevent the crust from becoming soggy. Serve 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. If storing longer, refrigerate them.
Tips for Butter Tart Perfection
* **Keep Ingredients Cold:** Cold ingredients are essential for a flaky crust. Use cold butter, shortening, and ice water. Chill the dough before rolling it out.
* **Don’t Overwork the Dough:** Overworking the dough develops the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Use a Pastry Blender or Food Processor:** These tools help to cut the fat into the flour quickly and efficiently, preventing the butter from melting.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the fat to firm up, resulting in a more tender and flaky crust. Don’t skip this step!
* **Don’t Overfill the Tarts:** Overfilling the tarts will cause the filling to overflow during baking, resulting in a messy oven and unevenly baked tarts.
* **Adjust Baking Time:** Baking time may vary depending on your oven. Keep a close eye on the tarts and adjust the baking time as needed. You are looking for a golden brown crust and a bubbling, slightly puffed filling.
* **Experiment with Flavors:** While this recipe is for classic butter tarts, feel free to experiment with different flavors. Try adding a pinch of cinnamon or nutmeg to the filling, or use different types of nuts or dried fruits.
* **Golden Syrup vs. Corn Syrup:** Golden syrup will add a richer, more caramel-like flavour to the filling compared to corn syrup.
Troubleshooting
* **Tough Crust:** A tough crust is usually caused by overworking the dough or using too much water. Be careful not to overmix the dough, and add the ice water gradually.
* **Soggy Crust:** A soggy crust can be caused by overfilling the tarts or not allowing them to cool completely on a wire rack. Be careful not to overfill the tarts, and allow them to cool completely before serving.
* **Grainy Filling:** A grainy filling is usually caused by not dissolving the brown sugar completely. Make sure to whisk the brown sugar and melted butter together until smooth.
* **Filling Bubbles Over:** If your filling bubbles over, your oven temperature might be too high, or you might have overfilled the tart shells. Try reducing the oven temperature by 25 degrees, and be sure to not overfill in the future. Carefully clean up any spillage during or after the baking process.
Variations on the Classic Butter Tart
While the classic butter tart is a beloved treat, there’s plenty of room for creativity and personalization. Here are a few variations to inspire your baking adventures:
* **Raisin Butter Tarts:** This is perhaps the most common variation. Simply add ½ cup of raisins to the filling mixture. Some people prefer golden raisins, while others opt for dark raisins. You can even soak the raisins in rum or brandy for an extra burst of flavor.
* **Pecan Butter Tarts:** Add ½ cup of chopped pecans to the filling for a nutty and crunchy texture. Toasted pecans will provide an even more intense flavor.
* **Walnut Butter Tarts:** Similar to pecan tarts, simply substitute walnuts for pecans. Walnuts have a slightly earthier flavor than pecans, which can complement the sweetness of the filling.
* **Maple Butter Tarts:** Replace some of the corn syrup with maple syrup for a distinctly Canadian flavor. Start by substituting ¼ cup of maple syrup and adjust to your preference.
* **Chocolate Chip Butter Tarts:** Add ½ cup of mini chocolate chips to the filling for a chocolatey twist. Milk chocolate, dark chocolate, or semi-sweet chocolate chips all work well.
* **Coconut Butter Tarts:** Add ½ cup of shredded coconut to the filling for a tropical flavor. Toasted coconut will add extra texture and flavor.
* **Salted Caramel Butter Tarts:** Sprinkle a pinch of sea salt on top of the tarts after baking for a salty-sweet combination.
* **Boozy Butter Tarts:** Add a tablespoon or two of your favorite liqueur (such as rum, brandy, or bourbon) to the filling for an extra kick.
* **Cranberry Butter Tarts:** Substitute the raisins for dried cranberries, and consider adding a pinch of orange zest to compliment the tartness of the cranberries. Perfect for the holidays!
Serving Suggestions
Butter tarts are delicious on their own, but they can also be paired with other treats or beverages to create a more complete dessert experience. Here are a few serving suggestions:
* **With Coffee or Tea:** Butter tarts are a perfect accompaniment to a cup of coffee or tea. The sweetness of the tarts complements the bitterness of the coffee or the warmth of the tea.
* **With Ice Cream:** Serve warm butter tarts with a scoop of vanilla ice cream or maple walnut ice cream for a decadent treat.
* **With Whipped Cream:** Top butter tarts with a dollop of freshly whipped cream for a light and airy contrast to the rich filling.
* **As Part of a Dessert Platter:** Include butter tarts as part of a dessert platter alongside other Canadian favorites, such as Nanaimo bars and maple cookies.
* **Gift Giving:** These tarts make a thoughtful and delicious homemade gift, especially during the holidays. Package them in a decorative box or tin.
Storage Instructions
Butter tarts are best enjoyed fresh, but they can be stored for later consumption. Here’s how to store them properly:
* **Room Temperature:** Store butter tarts in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store butter tarts in an airtight container in the refrigerator for up to a week. They may become slightly firmer when refrigerated, so allow them to come to room temperature before serving, or warm them slightly in the oven.
* **Freezer:** Butter tarts can also be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before serving. Reheat in the oven at a low temperature to restore some crispiness.
The History of the Butter Tart
The exact origins of the butter tart are shrouded in mystery, but it’s generally accepted that they originated in Canada. Early versions of the butter tart may have been inspired by Scottish border tarts, English custard tarts, or even French Canadian sugar pies. The first published recipe for butter tarts appeared in a cookbook called “The Women’s Auxiliary of the Royal Victoria Hospital Cookbook” in 1900. Since then, the butter tart has become a quintessential Canadian treat, enjoyed by people of all ages and backgrounds.
Conclusion
Butter tarts are more than just a dessert; they’re a symbol of Canadian heritage and a testament to the simple pleasures of homemade baking. With this recipe and these tips, you can create your own batch of perfect butter tarts that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to experience the joy of baking these iconic Canadian treats. Enjoy!