Butter tarts
 
Prep time
Cook time
Total time
 
Butter tarts are a staple during the holidays in Canada: buttery, flaky little shells are filled with a sweet, buttery filling and a few raisins.
Author:
Recipe type: Dessert
Cuisine: Canadian
Serves: 24 tarts
Ingredients
Crust
  • 3¾ cups all-purpose flour
  • 3 tablespoons white sugar
  • ¾ teaspoon kosher salt
  • ⅔ cup cold unsalted butter, cut into pieces
  • ⅔ cup shortening
  • ⅓ cup ice water
  • 2 teaspoons distilled white vinegar
Filling
  • 1½ cups dark brown sugar
  • ½ cup dark corn syrup
  • ¼ cup unsalted butter, melted
  • 2½ teaspoons vanilla extract
  • ½ cup raisins (approximately)
Instructions
  1. To make the crust, pulse the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening, a little at a time, until just combined. Whisk together the ice water and vinegar in a measuring cup then drizzle slowly into the dough. Divide dough into 2 discs and wrap each in plastic wrap. Refrigerate at least 2 hours.
  2. When ready to make the tarts, whisk together the brown sugar, corn syrup, butter and vanilla. The mixture will be very thick.
  3. Generously grease 24 muffin cups.
  4. Preheat oven to 400F.
  5. Roll out one piece of the dough to about ¼-inch thick. Cut out rounds slightly wider than the muffin cups. Press one piece of dough into each of the muffin cups. Re-roll the scraps until all dough is used. Repeat with second piece of dough. You should have enough for about 24 tarts.
  6. Drop 3 raisins into each tart shell. Divide the filling among the shells. You only need about 2-3 teaspoons of filling for each.
  7. Bake until the crusts are golden, about 10-12 minutes. Allow to cool in the pans. Then pop them out with a dull knife.
Recipe by white plate blank slate at https://whiteplateblankslate.com/butter-tarts/