The years I spent in Canada, Christmas always meant there would be lots and lots of butter tarts. These little icons of Canadian baking are sweet and delicious, with a soft filling and a crisp and crumbly pastry shell.

Butter tarts date back to pioneer Canadian cooking and are one of only a few recipes that are thought to be truly original Canadian recipes. So, put on your toque (for non-Canucks, that’s a knitted wool cap – the epitome of Canadian fashion) and tuck into some Canuck butter tarts.

 

Ingredients (6 tarts)

Tart Shell

1 ¼ cups flour

1 tbsp white sugar

½ tsp salt

½ cup chilled butter, cut into small pieces

2-4 tbsp cold water

 

Butter Tart Filling

3 tbsp butter, at room temperature

½ cup natural cane sugar

1 egg

½ tsp vanilla essence

2 tbsp whipping cream

¼ cup raisins or chopped walnuts (or ½ and ½)

 

Make Shells

1. In a food processor, blend the flour, sugar, and salt. Add the butter pieces and pulse until mixture resembles coarse meal.

2. With processor running, pour water in through feed tube until dough starts to clump together. You should be able to pinch some between your fingers and it will hold together.

3. Form the dough into a ball, wrap in plastic wrap or foil, and place in the refrigerator for at least one hour.

4. On a floured counter, roll out the chilled dough to a thickness of ¼” (5mm) or slightly less.

5. Cut out 4 – 4 ½” (10-11cm) rounds of dough.

7. Place in the cups of a buttered and floured standard muffin tin. Form the sides with your fingers.

8. Chill the tray in the refrigerator for ½ hour.

 

Make Filling & Bake

9. Pre-heat oven to 375F (190c).

10. In a medium bowl, blend the butter and sugar with an electric mixer, until well combined.

11. Beat in the egg and vanilla. Then, mix in the cream.

12. Add raisins or nuts to the tart shells in the muffin tin.

13. Spoon in the filling.

14. Bake in the oven for 20-25 minutes. The filling will be puffed up and the surface browned and set. The pastry shells will be lightly browned around the edges.

15. Let cool to room temperature. The surface will sink as they cool. Run a narrow spatula around the edge and gently ease the butter tarts out of the muffin cups.

 

These Canuck Christmas butter tarts are devilishly tasty served at room temperature (which gives you the full flavour sensation) but can be kept for a few days in the refrigerator.