Canada / Dessert
Butter Tart
Butter tarts (tartes au sucre) are an extremely common dessert in Canada. Many versions are made; some are gooey while some are not, and different nuts, fruits, and other fillings can be used. Similar tarts can be found in the culinary traditions of Scotland and France.
Ingredients
- shortening1 cup
- butter or margarine, or margarine1 large teaspoon
- boiling water3/4 cup
- pastry flour or all-purpose flour, pastry flour, or 3 cups all-purpose flour3 1/2 cup
- baking powder2 tsp
- salt1/4 tsp
- eggs2
- brown sugar1 1/2 cup
- corn syrup1/2 cup
- butter, melted3 tbsp
- currants or raisins, or raisins1 cup
- walnuts, chopped1/2 cup
- vinegar2 tsp
- salt1 pinch
- vanilla extract1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Beat the shortening, butter, and hot water together until creamy.
While still warm, sift in the flour, baking powder, and salt. Mix gently until a dough forms. Try not to knead it while forming it into a large ball.
Separate the dough into two equal portions and chill 20 to 40 minutes.
Divide the dough into two dozen equal balls. Roll each ball into a flat disc.
Preheat oven to 350°F (175˚C).
Beat the eggs well. Add sugar, syrup, and melted butter and beat again.
Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
Put a small amount of cornmeal into small tartlet pans, or count out 24 cupcake papers.
Fit the flat circles of pie crust into the pans, or fit them into cupcake papers and insert them into the pans.
Fill the shells ⅔ full with the prepared filling.
Bake until the pastry is light brown (about 20 minutes).
Remove from the oven and let cool.
