Canadian butter tarts

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5 from 5 votes

These delicious Canadian butter tarts are a delicious treat to add to your Thanksgiving lineup!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: canadian

Servings: servings

Calories: 276Calories

Ingredients

1 package of premade pie crust dough containing 2 sheets of pie dough
¼ cup butter salted, melted
1 cup Imperial Sugar brown sugar packed
1 tablespoon flour
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
¼ cup corn syrup
2 tablespoons maple syrup for added flavor
⅓ cup raisins or chopped pecans optional

US Customary - Metric

Instructions

Preheat your oven to 425F. Place a rack in the middle of the oven.
Unroll the premade pie crust sheets and use a 4-inch round cookie cutter or a glass that's slightly larger than the muffin tin holes to cut out circles of dough. You should get 12 circles in total. Feel free to re-roll the scraps to be able to cut out more circles.
1 package of premade pie crust dough
Gently press each dough circle into the cups of a greased muffin tin that's lined with one strip of parchment paper, forming little tart shells. Make sure the dough comes up the sides of each cup. Put aside in the fridge.
In a mixing bowl, whisk together the melted butter and brown sugar, salt, vanilla extract, corn syrup, white vinegar, maple syrup, and eggs until well combined.
¼ cup butter, 1 cup Imperial Sugar brown sugar, 1 tablespoon flour, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, ¼ cup corn syrup, 2 tablespoons maple syrup
If you'd like to add raisins or chopped pecans for extra flavor, distribute them evenly among the tart shells. Carefully pour the butter tart filling into each tart shell, filling them about ¾ full. Be careful not to overfill, as the filling will expand while baking.
⅓ cup raisins or chopped pecans
Place the muffin tin in the preheated oven and bake for about 13-15 minutes, or until the pastry is golden and the filling is set. The tarts should have a slight jiggle in the center when you gently shake the pan.
Remove the tarts from the oven and allow them to cool in the muffin tin for a few minutes. Then, use a knife to gently loosen the edges of the tarts if needed, and remove them from the tin using the little parchment paper pieces.
Let the butter tarts cool completely on a wire rack before serving.

Nutrition