Classic Canadian Butter Tarts
Experience a piece of Canadian heritage with these Classic Canadian Butter Tarts. Known for their golden, flaky pastry filled with a deliciously gooey, sweet filling, these tarts are a favorite across the nation. This recipe, made popular by Wilkie's Bakery in Orillia, Ontario during the 1970s, is perfect for those who prefer their tarts with a luscious, runny center. Whether enjoyed warm or at room temperature, these butter tarts will surely become a timeless classic in your culinary repertoire. Customize by adding a sprinkle of toasted walnuts or omit the raisins for a more nuanced, nutty flavor.
16
Servings
N/A
Calories
8
Ingredients
Ingredients
pie pastry
enough to fill 16 muffin cups (your own recipe or from a mix)
raisins
1/2 cup (soaked in hot water)
butter
1/4 cup (softened)
brown sugar
1/4 cup (packed)
salt
1 pinch (none)
corn syrup
1/2 cup (none)
egg
1 (lightly beaten)
vanilla extract
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Roll out the pie dough on a lightly floured surface, cutting it into 4-inch circles. Place the dough circles into muffin cups, ensuring they are well-fitted, and refrigerate until ready to use.
3
In a small bowl, soak raisins in hot tap water and let them stand at room temperature for 30 minutes. This will ensure they remain plump and flavorful during baking.
4
Meanwhile, mix the softened butter, brown sugar, salt, and corn syrup in a large bowl. Use a wooden spoon to stir thoroughly until the mixture is creamy and the sugar dissolves.
5
Add the lightly beaten egg and vanilla extract to the butter mixture. Stir until fully incorporated and smooth.
6
Drain the soaked raisins, ensuring no excess water remains. Retrieve the tart shells from the refrigerator and distribute the raisins evenly among them.
7
Pour the butter-mixture filling over the raisins in each tart shell, dividing it equally among all 16 cups.
8
Bake the tarts in the preheated oven for 15–20 minutes. Check for a lightly browned filling that is bubbling gently—this indicates they are done.
9
Depending on your preference, you can achieve a runny or firm texture. For a runnier filling, remove after 15 minutes. For a firmer consistency, consider extending the baking time by a minute or two.
10
Allow tarts to cool in muffin pans for 10 minutes post-baking. Gently remove each tart and place them on a wire rack to cool completely before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Canadian Butter Tarts?
They are a traditional Canadian dessert featuring golden flaky pastry and a gooey, sweet filling.
Where did this specific recipe originate?
This recipe was made popular by Wilkie's Bakery in Orillia, Ontario during the 1970s.
What is the secret to a runny tart center?
For a runnier filling, remove the tarts from the oven after exactly 15 minutes of baking.
How do I achieve a firmer tart consistency?
For a firmer filling, extend the baking time by one or two minutes beyond the initial 15 minutes.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How many tarts does this recipe make?
This recipe yields 16 butter tarts.
What size should the pastry dough circles be?
The dough should be cut into 4-inch circles to fit the muffin cups.
How long should the raisins be soaked?
Soak the raisins in hot tap water for 30 minutes at room temperature.
Why should I soak the raisins before baking?
Soaking ensures the raisins remain plump and flavorful throughout the baking process.
Should the butter for the filling be melted?
No, the recipe calls for 1/4 cup of softened butter.
What type of sugar is used in the filling?
The recipe uses 1/4 cup of packed brown sugar.
How much corn syrup is needed for the recipe?
You will need 1/2 cup of corn syrup for the filling.
How should the egg be prepared?
The egg should be lightly beaten before being added to the butter mixture.
Can I add nuts to these butter tarts?
Yes, you can customize them by adding a sprinkle of toasted walnuts.
Can I make these tarts without raisins?
Yes, you can omit the raisins for a more nuanced, nutty flavor.
How do I know when the tarts are done baking?
The tarts are done when the filling is lightly browned and bubbling gently.
How long should the tarts cool in the muffin pan?
Allow the tarts to cool in the pan for 10 minutes after removing them from the oven.
What is the final cooling step?
After cooling in the pan, move the tarts to a wire rack to cool completely before serving.
What kind of pastry is required?
You can use your own pie pastry recipe or a mix, enough to fill 16 cups.
Is there salt in the recipe?
Yes, the filling includes one pinch of salt.
How much vanilla extract is used?
The recipe requires 1/2 teaspoon of vanilla extract.
What tool should be used to mix the filling?
A wooden spoon is recommended to stir the mixture until the sugar dissolves.
How should I store the dough before filling?
Place the cut dough circles into muffin cups and refrigerate them until you are ready to use them.
Can these tarts be served warm?
Yes, they can be enjoyed either warm or at room temperature.
How many ingredients are in this recipe?
There are 8 total ingredients: pastry, raisins, butter, brown sugar, salt, corn syrup, egg, and vanilla.
What makes this recipe unique?
It is known for its golden flaky pastry and the option for a luscious, runny center.
How much raisin quantity is used?
The recipe calls for 1/2 cup of raisins.
Is the brown sugar packed or loose?
The 1/4 cup of brown sugar should be packed.
What indicates the sugar has dissolved?
Stir until the mixture becomes creamy and smooth with no visible sugar crystals.
Is this a nut-free recipe?
Yes, the base recipe is nut-free unless you choose to add walnuts as a customization.