Classic Canadian Butter Tarts | The Recipe Rebel

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup provides a unique flavor and is a natural sweetener.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Stir together flour, salt and sugar in a large bowl.

Cut in cold butter with a pastry cutter until crumbly.

Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball.

Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour.

Roll out pastry on a large piece of wax paper.

Cut dough into 3-3.5" rounds using a circle cookie cutter.

Place rounds into a muffin pan, gently pressing the pastry into the bottom and up the sides.

Place muffin pan into the freezer for 10-15 minutes.

Preheat the oven to 350 degrees F.

In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vinegar, and vanilla.

Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12.

Bake for 20-25 minutes, until pastry is golden brown and filling has puffed slightly.

Let cool for 10 minutes in pan before removing to a wire cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens