I cannot believe I have not made one Canadian dish this entire time and to those that have been reading this for some time I am sorry. Among the several recipes to be found on here from other countries, I have omitted to attempt anything from a country I was living in only two years ago. I’m going to admit I hadn’t really heard of many Canadian foods other then Poutine and Perogis, which I enjoyed during my stay in the Great North.
A little research showed me how many things I have yet to try and I thought I would begin with something that countless comments noted was truly a Canadian creation and one thing was immediately clear once these were finished was that no one in the house could just eat one.
Which meant my plan to surprise my Canadian friends with some of these went out the window as I too enjoyed more then one. My reason for two sources of inspiration for this recipe is that they both seemed like the best finds I wanted to put together, and these turned out how I hoped by combining the research I did.
These butter tarts are best made with homemade pastry and every.single.person who devours these notes how good the pastry is…so much so that I made a mental note to double this next time and make a pie with this pastry. If you want to make these it is best to prepare the pastry and then have something to do as it can be a little time consuming, but when you taste how good these are the effort will be all worth it.
I promise you…and I would love to hear what you think of these if you have time to make them one lazy Sunday.
Note: Images updated in early 2018.
Canadian Butter Tarts
Adapted from Canadian Living
1 1/2 cups flour
1/2 tsp salt
70 grams/2.5 ounces cold butter, cubed
1 egg yolk
1 tsp apple cider vinegar
1/4-1/2 cup ice water
Adapted from Baking Obsession
2 tablespoons butter, softened
1/2 cup brown sugar
1/3 cup maple syrup
1/4 cup corn syrup
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Dash of salt
1/2 cup raisins
Place the flour and salt in a bowl, stir to combine.
With a pastry blender or fork add in the butter and knead into the flour until the mixture resembles breadcrumbs.
Add the egg yolk, apple cider vinegar and 1/3 cup of the ice water and mix until well combined. Add more ice water if needed.
When combined, knead into a disc shape and refrigerate for a minimum of an hour, until well chilled.
Once well chilled, roll out to 1/8 inch thickness and cut out to fit your tart pans (I used a muffin tin), press into your pans, cutting away any excess dough.
Place in the freezer for a minimum of 30 minutes.
Cover the frozen tarts with aluminum foil and baking beans or rice into each tart. Place in a preheated oven set to 180°C/360 for approximately 15 minutes, remove the foil and beans or rice and cook for another 10 minutes.
Allow to cool to room temperature before adding the filling.
Meanwhile, cream the butter and brown sugar until light. Add the maple syrup and corn syrup and stir once more to combine. Lastly add the vanilla extract, apple cider vinegar, salt, and eggs and whisk until well combined.
Once cooled, add the raisins and then spoon the filling into the crusts.
Bake in the oven for approximately 15 minutes, or until golden.
Remove and allow to cool on a rack.
Serve at room temperature.