Butter tarts are a beloved Canadian dessert with a rich history and a flavor profile that delights the taste buds. Their origin can be traced back to early settlers in Canada who brought their traditional recipes from the British Isles. Over the years, butter tarts have become an iconic treat in Canadian cuisine, with various regional variations and a place of honor on holiday tables and in bakeries across the country.
The flavor profile of a butter tart is a decadent combination of buttery sweetness and caramel-like richness. The filling is made from a mixture of butter, brown sugar, and often corn syrup or maple syrup, resulting in a lusciously sweet and gooey center. The buttery pastry crust adds a delicate and flaky texture to each bite. Some butter tarts include additions like raisins, pecans, or walnuts, which contribute additional texture and flavors to the overall taste experience.
The popularity of butter tarts lies in their irresistible combination of flavors and textures. The richness of the butter and sugar, along with the melt-in-your-mouth pastry, creates a luxurious treat that is indulgent and satisfying. The gooey filling provides a delightful contrast to the crisp crust, making each bite a heavenly experience. The versatility of butter tarts, allowing for personalization with different fillings or variations, adds to their appeal and ensures they can cater to a variety of tastes.
Butter tarts are not only enjoyed as a delicious dessert but have also become an integral part of Canadian culinary heritage. They are often associated with celebrations, family gatherings, and holiday traditions. The simplicity and comfort of butter tarts evoke a sense of nostalgia and evoke memories of homemade baking. Their enduring popularity can be attributed to their timeless appeal, as they continue to bring joy and delight to generations of Canadians and dessert lovers around the world.
Butter tart
Ingredients
Ingredients for the pastry:
- – 2 ½ cups all-purpose flour
- – 1 teaspoon salt
- – 1 cup unsalted butter cold and cubed
- – 6-8 tablespoons ice water
Ingredients for the filling:
- – 1 cup packed brown sugar
- – ½ cup corn syrup
- – ¼ cup unsalted butter melted
- – 2 large eggs
- – 1 teaspoon vanilla extract
- – 1 cup raisins or pecans optional
Instructions
- In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix the dough with a fork until it starts to come together. Be careful not to overmix. Once the dough holds together when squeezed, divide it into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Using a round cookie cutter or a glass, cut out circles slightly larger than the muffin tin cups. Gently press the dough circles into the muffin tin, making sure to evenly line the bottom and sides. Repeat with the remaining dough.
- In a mixing bowl, combine the brown sugar, corn syrup, melted butter, eggs, and vanilla extract. Whisk until well combined.
- If using raisins or pecans, distribute them evenly among the prepared pastry cups. Then, pour the filling mixture over the raisins or pecans, filling each cup about 2/3 full.
- Bake the butter tarts in the preheated oven for 12-15 minutes, or until the pastry is golden and the filling is set with a slight jiggle in the center.
- Remove the tarts from the oven and let them cool in the muffin tin for a few minutes. Carefully transfer the tarts to a wire rack to cool completely.
