Canada · North America
Butter Tarts
Canada's sweetest debate: runny or set, raisins or no raisins.
classic Canadian butter tarts
The Chemistry in This Bake
Cooking the butter-sugar filling just to the point of caramelizing without burning — monitored by color and smell as the reaction endpoint.
Learn the full technique →Ingredients
- Flour (for pastry)
- Cold butter
- Egg
- Brown sugar
- Corn syrup
- Butter (for filling)
- Vanilla extract
- Raisins (optional)
- White vinegar
Method
Make a flaky pastry, chill, roll, and line muffin tins.
Whisk melted butter, brown sugar, corn syrup, egg, vanilla, and vinegar.
Scatter raisins in the shells and pour in the filling two-thirds full.
Bake at 190 °C for 20-25 minutes, watching for the filling to caramelize at the edges.
Pull the tarts when the centers are bubbling but still slightly loose.
Cool in the tin before removing.