Butter Tarts
Flaky pastry shells filled with buttery brown-sugar filling. A staple of Ontario bake sales.
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Ingredients
- 1 batch all-butter pie pastry (or 12 frozen tart shells)
- ½ cup butter, softened
- 1 cup packed brown sugar
- ½ cup corn syrup or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp cider vinegar
- ¼ tsp salt
- ½ cup raisins or pecans (optional)
Equipment
- 12-cup muffin tin
- Mixing bowl
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with pastry rounds.
- 2
Whisk butter and brown sugar until smooth. Whisk in syrup, eggs, vanilla, vinegar and salt.
- 3
Scatter raisins or pecans in shells if using. Fill each shell about two-thirds full.
- 4
Bake 18–22 minutes until the pastry is golden and the filling is puffed and set at the edges but still slightly wobbly in the centre.
22 min timer - 5
Cool in the tin 10 minutes, then transfer to a rack.
10 min timer
Notes
- Runny vs. firm is a personal debate — bake 18 minutes for runny, 22 for firm.
Substitutions
- corn syrup: pure maple syrup for a deeper flavour
Storage
Room temperature 2 days, or refrigerate up to 5 days.
Freezer
Freeze up to 2 months in a single layer, then bag.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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