How to make Butter Tarts | Includes homemade pastry | Traditional recipe

From the first bite of a homemade Butter Tart you can begin to understand how amazing this Canadian recipe is from the homemade pastry that is flaky to the golden brown lightly caramelized filling will have you wishing you baked a double batch!
Serves 18
Ingredients:
Pastry
257 grams / 1 ½ cups + 2 tablespoons plain flour
½ teaspoon sea or kosher salt
75 grams / 5 tablespoons + 1 teaspoon cold butter cubed
18 grams / 1 large egg yolk room temperature
5 grams / 1 teaspoon apple cider vinegar
80 milliliters / ⅓ cup ice water
Filling
28 grams / 2 tablespoons butter softened
100 grams / ½ cup brown sugar
79 grams / ⅓ cup maple syrup
85 grams / ¼ cup corn syrup
1 teaspoon vanilla extract
5 grams / 1 teaspoon apple cider vinegar
¼ teaspoon sea or kosher salt
110 grams / 2 large eggs room temperature
80 grams / ½ cup raisins
Directions:
Pastry
- Place the flour and salt in a bowl and stir to combine.
- Add in the cubed butter and with a pastry cutter or fork, knead the butter into the flour until the mixture resembles large breadcrumbs.
- Make a well in the center and add in the egg yolk, apple cider vinegar and ? cup of the ice water and mix until a dough begins to form, adding a tablespoon amount of ice water at a time, as needed, for the mixture to hold when pressed together.
- Shape into a disc shape, cover and refrigerate for minimum of 1 hour, until well chilled.
- Once the dough is well chilled, remove from the fridge and place onto a lightly floured surface.
- Roll the pastry out to ¼ inch thickness and with a pastry or round cookie cutter, to fit into your tart or muffin tin.
- Press into your pans firmly from the base upwards. Cut away any excess dough that sits well above the muffin cups.
- Place in the freezer for a minimum of 30 minutes.
- Meanwhile, preheat the oven to 180°C/360F.
- Cover the frozen tarts with aluminum foil and fill with baking beans or rice right up to the top edge of your pastries.
- Place in the oven and bake for approximately 15 minutes, remove the foil and beans or rice and cook for a further 10 minutes until golden.
- Remove and allow to cool to room temperature.
Filling
- Meanwhile, to make the filling cream the butter and brown sugar until pale, approximately 3 minutes with a hand mixer.
- Add the maple and corn syrup's and beat until combined, approximately 30 seconds.
- Add your vanilla extract, apple cider vinegar, salt, and eggs and beat on medium until well combined, approximately 1 minute with a hand mixer.
- Place a few raisins into each of the pastry shells and then pour the runny filling over the top.
- Bake in the oven until golden and no longer jiggly, approximately 15 minutes.
- Remove and allow to cool in the tin until it's cool enough to handle.
- Carefully remove from the tins and place on a rack until fully cooled.
- Serve at room temperature.
- Enjoy!
Recipe can be found at roamingtaste.com/canadian-but...
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[@albrooks5725]

Look amazing! Can't wait to make them

[@aprilvanveghel3790]

Like mini pecan pies without the pecans.

[@Roamingtaste]

This is probably the best description!!

[@andreaorourke]

Yum!! What would you suggest as an alternative for corn syrup?

[@Roamingtaste]

Honey would be a good alternative, though might change the flavor slightly

[@alekscains4862]

Golden syrup if you can get it?

[@Roamingtaste]

@@alekscains4862 golden syrup, like honey will add a slightly different flavor than corn syrup. Though you could definitely replace 1:1 and it's light flavor might actually work better (though less traditional) here