Classic Canadian Butter Tarts

Recipe from the Chef Upstairs

Whoooooooooah! Winter Lock Down Alert!

At YDH, we love visitors, but we also want everyone to enjoy winter safely during COVID-19. During lockdown, it's important you and your family stay close to homewhile taking the opportunity to explore all the wonderful things to do in your own backyard. Don't know what's in your own backyard? Visit ontariotravel.net to re-discover some pretty cool activities all over the province while supporting your local businesses and communities. If you are lucky enough to live in YDH (we are biased), we've got some great ideas for you to hibernate in style, get active outside, learn something new and celebrate this awesome season...virtually or in-person.

Remember safety is a choice you make and we look forward to seeing non-locals again soon.

Please check with all businesses for updated hours of operation, programming, COVID-19 policies, and restrictions.

Ingredients

For the Pastry

  • 2 ¼ cups flour, pastry flour is best to use but all-purpose will do
  • 1 tbsp brown sugar
  • ½ tsp salt
  • 1/2 cup shortening, very cold and cut in cubes
  • 1/2 cup butter, very cold and cut in cubes
  • 6 tbsp ice water, approximately, enough to bring the dough together

For the Filling

  • 1/2 cup lightly packed brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • ½ cup raisins, substituting, pecans, walnuts or chocolate chips also make good variations

Instructions

To prepare the pastry

  1. Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
  2. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
  3. Form the dough into two rounds about an inch thick.
  4. Wrap in plastic wrap and let rest in the fridge for about a half hour.
  5. Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

To make the filling

  1. Combine all filling ingredients except raisins.
  2. Mix well.
  3. Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
  4. Fill 2/3 full with syrup mixture.
  5. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
  6. Cool completely on a wire rack and remove tarts from from pans.

Enjoy!

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