Butter Tarts
Classic Canadian Butter Tarts with homemade butter pastry
Servings: 12 large tarts
Ingredients
Butter Pastry
- 2 cups all purpose flour
- ½ tsp salt
- ⅓ cup cold unsalted butter
- ⅓ cup cold lard or shortening
- ¼-⅓ cup ice water
Butter Tart Filling
- 1 large egg
- ¼ cup unsalted butter at room temperature
- 1 cup brown sugar lightly packed
- 1 tsp vanilla
- 2 Tbsp corn syrup light or dark
- pinch of salt
Instructions
- Preheat oven to 350° and ensure rack is in lower part of oven.
- Prepare pastry and allow to rest for 30 minutes before rolling. Roll half of dough into rectangle and cut out 6 tarts using a biscuit cutter or martini glass that is at least one inch large than muffin tin hole. Repeat with remaining pastry.
- Lower pastry circles into tart tins, pinching and arranging into even circles.
- Combine all ingredients in filling and beat on medium speed until well blended and slightly fluffy. Spoon evenly into tart shells, do not over fill.
- Bake for 20 minutes until filling is bubbling and pastry is golden brown.
- Allow to cool slightly before attempting to remove from the tins.