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Canadian Butter Tarts

Canadian Butter Tarts It’s always fun to try new recipes, especially ones we can adapt to suit our tastes. We were browsing online for so…

Canadian Butter Tarts

It’s always fun to try new recipes, especially ones we can adapt to suit our tastes.

We were browsing online for something we hadn’t tried before. It’s probably not the prettiest pastry we’ve ever seen, the filling lacks color and can even appear a little overcooked. However, what it lacks in appearance, it more than makes up for in flavor. We really liked the results we achieved with this recipe from the New York Times for Canadian Butter Tarts.

What you’ll need for the pastry:

1 ½ cup all-purpose flour

1 pinch sea salt

½ cup cold unsalted butter, cubed

¼ cup ice water

1 large egg yolk

1 teaspoon white vinegar


What you’ll need for the filling:

¼ cup raisins

1 cup packed brown sugar

½ teaspoon fine sea salt

¼ cup unsalted butter, softened

1 teaspoon vanilla extract

1 large egg


What to do:

  • Concentrate on your pastry first by combing flour and salt in a large mixing bowl.
  • Use a pastry blender or your fingertips to rub butter into flour until mixture forms into pea-size pieces.
  • Combine water, egg yolk and vinegar in small bowl. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it appears dry.
  • Knead dough several times by hand and shape into a flat square.
  • Wrap in plastic and refrigerate for at least a half hour.
  • Once chilled, use a rolling pin to roll dough into 16-by-12-inch rectangle.
  • Use a round 4-inch cookie cutter to cut 12 pieces. Press each circle into the cup of a standard muffin tin. Refrigerate while you make the filling.
  • Preheat oven to 425 F.
  • Put your raisins in a bowl and cover with hot tap water to plump.
  • In a large bowl, mix brown sugar and salt, then beat butter into the sugar by hand until smooth.
  • Add vanilla and egg and mix until combined.
  • Drain raisins and place several in each chilled tart shell.
  • Divide the filling evenly, filling each about halfway.
  • Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart, longer for a firmer one.
  • Cool for a few minutes and then run a butter knife around each tart to loosen.
  • Let them cool in the tin before removing with butter knife or offset spatula.




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