The Best Classic Canadian Butter Tarts
The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.
Ingredients
Method
Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Form the dough into two rounds about an inch thick.
Wrap in plastic wrap and let rest in the fridge for about a half hour.
Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
Combine all filling ingredients except raisins.
Mix well.
Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
Fill ⅔ full with syrup mixture.
Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
Cool completely on a wire rack and remove tarts from from pans.
Nutrition
Estimated per serving
Techniques used
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Foundation
Dry Heat
Pastry & Baking
Finishing & Presentation