Truly Canadian! - Butter Tarts

A lot of readers have likely been wondering when I would write about another truly Canadian treat - butter tarts. For those who do not know what butter tarts are they are a gooey, sweet filling inside a rustic flaky pastry crust. They are available commercially but trust me on this they are considerably better homemade.

Tart Shells

The basis of butter tarts is the crust. I was always told that cold hands make the best pastry as well as meaning a warm heart. Pastry crust must be flaky! My favourite pastry crust recipe works nicely for this recipe. The important thing to remember with any pastry dough is to not overwork it as that will make. You want to get the dough just to the point that it hold together. Roll the dough on a chilled surface if possible or use a chilled marble rolling pin. Cut the dough into 4 - inch circles (left). Hold the circle using both hands. With the thumb and forefinger pinch lightly together forming a cup then lightly push into the muffin tin. Lightly push the sides to fit the opening. Do not trim the crust! The crust should look wrinkled, uneven and rough.

Butter Tarts

Once you have your tart shells prepared you need to prepare the filling. If you have not tried butter tarts you are in for a real Canadian treat! Just look at how gorgeous these tarts are!

Butter Tarts
adapted from Kate Aitken's Canadian Cook Book, 1965. Pp. 230

pastry for 12 lg tart tins
1 c corn syrup
⅔ c brown sugar
2 eggs slightly beaten
¼ c butter
¼ tsp sea salt
⅔ c raisins
½ tsp vanilla

Prepare pastry and line tins. Pre-heat oven to 232ºC (450ºF). Mix corn syrup with brown sugar in saucepan. Cook over medium low for 5 minutes. Cool slightly. Pour over slightly beaten eggs, beating continuously. Stir in the remaining ingredients. Fill unbaked tart shells ⅔ full. Bake at 232ºC (450ºF) for 10 minutes. Reduce heat to 180ºC (350ºF) and bake 15 - 20 minutes or until filling is set.
Yield: 12 tarts