Butter Tarts -

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Butter Tarts

Butter Tarts are a beloved sweet treat across Canada with a slightly caramelized, gooey, sweet center encased in a buttery flakey crust. To make this even easier, buy premade pie dough.

Prep Time1 30

Active Time12

Total Time1 42

Course: Dessert

Cuisine: Canadian

Keyword: butter tart

Yield: tarts

Calories: 194kcal

Author: Author: Maddy & JD - Them Bites

Equipment

1 muffin tin

Materials

For the Dough*

1½ cups all purpose flour
¼ tsp salt
¼ cup lard
¼ cup unsalted butter cold and cut into small cubes
1 tsp vinegar
1 egg yolk
ice water

Filling

½ cup brown sugar
½ cup corn syrup
1 egg
1 tsp vinegar
1 tsp vanilla
2 tbsp unsalted butter softened
pinch of salt

Instructions

Make the Dough

Fill a small cup with water and a couple ice cubes. Set aside.
Whisk together flour and salt in a large bowl. Cut in butter and lard using two knives or your hands. The mixture should have course crumbs with a few larger pieces.
In a liquid measuring cup, add the egg yolk and vinegar and mix together. Next, add enough of your cold water (strain the ice) to the egg mixture so it makes ⅓ cup.
Pour this over the flour mixture, stirring with a fork or your hands until the pastry comes together. Press together into a disc and wrap in plastic wrap. Refrigerate until chilled for at least 1 hour. Can make up to three days ahead of time.

For the Filling

Whisk together all of the filling ingredients until smooth. Set aside.

To Assemble

Preheat oven to 450℉.
On a lightly floured surface, roll out dough until ⅛ inch thick. Use a 4 inch round cookie cutter (or glass, jar etc.) to cut out 12 circles. Reroll the scraps if necessary to get all 12.
In a lightly greased muffin tin, carefully place the dough circles into the tin, gently pressing them in with your hands or a small ramekin. Give the filling another quick whisk, and then carefully pour into the dough cups, about ½ - ¾ the way filled.
Bake until bubbly and golden, about 12 minutes. Bake 2 minutes longer for a firmer center. Be careful to watch so they don't burn. Remove from the oven and let stand for a minute. Then, use a knife or metal spatula to loosen and carefully remove them to a rack to continue to cool.

Notes

*You can sub premade pie dough. Personally, it's worth making the dough from scratch.

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