Canadian Travel News Recipe Of The Day: Canadian Butter Tarts!

Canadian Travel News Recipe Of The Day: Canadian Butter Tarts!

January 18, 2021 ctn_admin

Butter tarts are one of the few things we Canadian can (sort of) claim as are own. They are made elsewhere, but Canada in general and Ontario, specifically, seem to be where you’ll find them most often.

The Kawarthas tourism folks even have a butter tart trail, where you can find dozens of great places to sample these sweet treats.

This recipe comes from foodnetwork.ca, but there are dozens of variations. You can drop the pecans and use walnuts, or skip the nuts altogether. Some folks (me) love them with raisins; but that’s sacrilege to some.

At Doodoo’s bakery in Bailieboro, Ontario, where her trophy cases are filled to overflowing with Best Butter Tarts awards, you can even get them with bacon.

INGREDIENTS

2 ½ cups (625 mL) unbleached all-purpose flour

2 Tbsp (30 mL) granulated sugar

1 tsp (5 mL) salt

1 cup (250 mL) cold unsalted butter, cut in ½-inch (1 cm) cubes

½ cup (125 mL) ice water (approx.)

½ cup (125 mL) packed brown sugar

¼ cup (60 mL) butter, melted

¾ cup (175 mL) pure maple syrup

2 eggs

2 tsp (10 mL) cider vinegar

1 tsp (5 mL) vanilla

½ cup (125 mL) raisins (approx.) or ¾ cup (175 mL) toasted chopped pecans (approx.) (optional)

COOKING INSTRUCTIONS

1. In large bowl, mix together flour, granulated sugar and salt. Add butter; using hands, rub butter into flour until mixture is in pea-sized crumbs.

2. Stirring with fork, gradually add water. Dough should hold together when pressed with fingers; if dough is too dry, add 1 tbsp (15 mL) water until it holds together. Divide dough in half. Wrap in plastic wrap and refrigerate for at least 1 hour.

3. While dough is chilling, in large bowl, stir together brown sugar and butter until well combined. Stir in maple syrup, eggs, cider vinegar and vanilla. Strain; set aside.

4. Roll dough to ⅛-inch (3 mm) thickness. Cut out 12 to 15 rounds, rerolling scraps as necessary. Press each round into well of muffin tin. Refrigerate for 20 to 30 minutes.

5. Sprinkle each tart shell with 2 tsp (10 mL) raisins or 1 tbsp (15 mL) toasted chopped pecans, if using. Pour filling into shells, leaving ¼-inch (5 mm) headspace.

6. Bake in 400°F (200°C) oven for 10 minutes. Reduce temperature to 375°F (190°C); bake until pastry is golden, 5 to 8 minutes. (Do not let filling bubble over.) Let cool before removing from tin.