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Classic Canadian Raisin Butter Tarts

55 min 12 tarts Medium
Raisin butter tarts are a quintessential Canadian treat that perfectly balance a gooey, sweet filling with a crisp, flaky crust. This traditional dessert has long been a staple at family gatherings and special occasions across Canada. Our version of raisin butter tarts stays true to the classic recipe, ensuring each bite offers the perfect combination of buttery pastry and sweet, sticky filling. Whether you're introducing someone to this Canadian classic or enjoying a nostalgic indulgence, these tarts are sure to delight. Perfect for both novice bakers and experienced pastry chefs, this recipe walks you through every step to achieve perfect tarts every time.

Instructions

1

Prepare the pastry

In a large bowl, mix flour and salt. Add cubed butter and cut in using a pastry blender until mixture resembles coarse crumbs.

Pro tip: Keep ingredients cold for a flaky crust.

2

Form the dough

Gradually add ice water, one tablespoon at a time, mixing until dough holds together. Shape into a disk, wrap in plastic, and chill for 15 minutes.

Pro tip: Do not overwork the dough to keep the crust tender.

3

Preheat the oven

Preheat oven to 200°C (400°F).

4

Roll out the pastry

On a floured surface, roll out dough to 1/8-inch thickness. Cut out 12 circles to fit a standard muffin tin.

Pro tip: Use a glass or round cutter for uniformity.

5

Prepare the filling

In a bowl, combine brown sugar, corn syrup, melted butter, vanilla, and beaten egg. Mix until smooth. Stir in raisins.

Pro tip: Ensure the sugar is fully dissolved for a smooth filling.

6

Assemble the tarts

Place pastry circles into the muffin tin. Fill each with the raisin mixture, about 2/3 full.

Pro tip: Avoid overfilling to prevent overflow.

7

Bake the tarts

Bake in preheated oven for 15-20 minutes until filling is bubbly and pastry is golden brown.

Pro tip: Check tart bottoms for doneness by lifting gently with a knife.

8

Cool and serve

Allow tarts to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cool completely for easier removal from the tin.

💡

Tips & Tricks

  • Use cold butter for the flakiest crust.
  • Don't overfill the tart shells to prevent overflow.
  • Allow to cool for easier removal from the pan.

Frequently Asked Questions

What makes butter tarts Canadian?

Butter tarts are a classic Canadian dessert known for their flaky crust and sweet, sticky filling. They originated in Ontario and are a beloved part of Canadian culinary tradition.

How do you prevent butter tarts from overflowing?

Avoid overfilling the tart shells. Fill them only about 2/3 full to prevent the filling from bubbling over while baking.

Can you freeze raisin butter tarts?

Yes, you can freeze raisin butter tarts. Allow them to cool completely, then store in an airtight container for up to three months.

What is the best way to reheat butter tarts?

Reheat butter tarts in a preheated oven at 180°C (350°F) for about 5-10 minutes to restore their just-baked texture.

How long do butter tarts last at room temperature?

Butter tarts can last up to three days at room temperature if stored in an airtight container.

Serving Suggestions

Serve these raisin butter tarts warm or at room temperature for the best taste. They pair wonderfully with a cup of coffee or tea, making them an ideal dessert for brunch or an afternoon treat. These tarts can be made ahead and stored in an airtight container at room temperature for up to three days. If you prefer them warm, gently reheat in the oven before serving.

Nutrition per serving

300

Calories

2g

Protein

16g

Fat

40g

Carbs

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