Canadian Butter Tarts
There isn't a day where I am not thankful to be living in Canada. Though this country is not perfect, there are so many things that we enjoy daily in this country that some people unfortunately can still only dream of.
Speaking of dreamy Canadian things, let's talk about Butter tarts. Sweet gooey filling cradled by flaky butter crust, all I can say is "Thank you Canada!".
Whether you're a proud Canadian or a sweet admirer, you can make these dreamboats at home in 1 hour! Can you believe it? I made a slight tweak to this recipe by adding some vanilla and orange blossom extract for a beautiful layer of flavour and I also added 1 extra egg to get a more stable filling. Think of a butter tart and a flan having a baby together. This is Canada's gift to you world. Enjoy it!
Canadian Butter Tarts
Ingredients
For the filling:
3 tbsp Butter (melted and cooled)
1/2 cup Maple Syrup or Honey
2 tbsp Brown Sugar
2 Eggs
1/4 tsp Salt
1 tsp Vanilla
1/2 tsp Orange Blossom Extract
For the crust:
1 cup and tbsp AP Flour
1/2 cup or 1 stick of Butter (cold and cubed)
1 tsp Salt
1/4 cup Cold Water
Tools:
2 bowls
1 regular sized muffin tin
1 whisk
Your oven
How to:
1. Make the crust by combining flour and salt in a bowl. Cut in cold cubed butter. Toss the cubes until covered in flour and crumble them using your fingers. Working quickly to avoid melting the butter. You're aiming for a sandy texture with visible chunks of butter.
2. Add the cold water to the butter/flour mixture combine to form a loose dough. Turn out dough on a slightly floured surface and knead sparingly - about 3-4 turns. Wrap the dough with plastic wrap and chill for 20 minutes.
3. Preheat your oven to 400 degrees Farenheit.
4. Make your filling by mixing all ingredients in a bowl. Whisk until well combined. Easy peasy! Set aside.
5. Take out dough from the fridge and flatten using a rolling pin. You want this crust to be thicker than a normal pie crust. Flatten to about 1/3 of an inch. Use a cookie cutter to cut out circles. Press the circles into a muffin tin. You'd want to have the dough covering the entire height of the muffin tin (up to the rim). The dough will slightly shrink in the oven so the higher the sides, the better!
6. Pour the filing into the crust about 3/4 full. Bake the tarts for 15-18 minutes. The filling should puff up in the oven but will sink back down as the tart cools. Let the tarts cool completely before taking out of the tin. Enjoy!