Ontario's Best Butter Tart Festival is back this summer Daily Hive Toronto from dailyhive.com
Description
Butter tarts are a Canadian classic dessert that originated in Ontario. These sweet treats are made with a flaky pastry shell filled with a delicious mixture of butter, sugar, syrup, and eggs. The filling is gooey and sweet, making it the perfect dessert to satisfy your sweet tooth cravings.
Prep Time
Preparation for the butter tarts takes about 20 minutes.
Cook Time
Cooking the butter tarts takes around 15-20 minutes.
Ingredients
For the pastry: - 1 1/4 cups all-purpose flour - 1/2 cup unsalted butter, cold and cubed - 1/4 tsp salt - 1/4 cup ice water For the filling: - 1/2 cup unsalted butter, melted - 1 cup brown sugar - 1/4 cup maple syrup - 2 large eggs - 1 tsp vanilla extract - 1/4 tsp salt
Equipment
- Mixing bowl - Pastry cutter or food processor - Rolling pin - 12-cup muffin tin - Whisk
Method
1. Begin by making the pastry. In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse sand. 2. Add the ice water to the mixture and stir until the dough comes together. Form the dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for at least 30 minutes. 3. Preheat your oven to 375°F (190°C). 4. On a floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Cut out circles using a cookie cutter or a cup that's slightly larger than the muffin tin cups. 5. Gently press the pastry circles into the muffin tin cups. 6. In a mixing bowl, whisk together the melted butter, brown sugar, maple syrup, eggs, vanilla extract, and salt until well combined. 7. Spoon the filling mixture into the pastry shells, filling each about 3/4 full. 8. Bake for 15-20 minutes or until the filling is set and the pastry is golden brown. 9. Remove from the oven and allow to cool in the pan for a few minutes before transferring the butter tarts to a wire rack to cool completely. 10. Serve and enjoy!
Notes
- Make sure the butter for the pastry dough is cold to ensure a flaky crust. - If the pastry dough is too soft, refrigerate for an additional 10-15 minutes before rolling out. - You can add raisins or pecans to the filling for added texture and flavor.
Q: Can I use store-bought pastry dough instead of making my own? A: Yes, you can use pre-made pastry dough if you prefer. Q: Can I freeze butter tarts? A: Yes, you can freeze butter tarts for up to 3 months. To reheat, thaw in the fridge and warm in the oven. Q: Can I use corn syrup instead of maple syrup? A: Yes, you can use corn syrup instead of maple syrup.
Recipe Tips
- To prevent the pastry from sticking to the muffin tin, lightly grease the cups or use non-stick muffin tins. - Don't overfill the pastry shells with the filling as it will expand during baking. - For a richer flavor, you can add a tablespoon of whiskey or rum to the filling mixture.
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