prep: 30min

time: 75min
servigs: 4
SPECIAL PRODUCT

Butter tarts are a quintessential Canadian dessert—and, oh, they are amazing! These buttery mini pies, typically baked in a muffin tin, have a flaky crust filled with a gooey mixture of butter, sugar, syrup, egg, and sometimes raisins or nuts.

Ingredients:

For the Pastry:

  • 200gr. flour
  • 100gr. Osogovski butter
  • 50gr. sugar
  • 1 large egg yolk
  • 3 tablespoons cold water

For the Filling:

  • 100gr. Osogovski butter, melted
  • 100gr. brown sugar
  • 100ml maple syrup
  • 2 large eggs
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 50gr. chopped pecans
  • 50gr. raisins

Instructions:

STEP I
Prepare the Pastry! In a mixing bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and mix. Gradually add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

STEP II
Then prepare the filling, in a large bowl, whisk together the melted Osogovski butter, brown sugar, corn syrup (or maple syrup), eggs, flour, and vanilla extract until smooth. Stir in the raisins or pecans if using.

STEP III
Preheat the oven to 190°C. Roll out the chilled dough on a lightly floured surface. Cut out circles slightly larger than your tart tin and fit them into the tins, pressing down gently. Fill each tart shell with the butter mixture.

STEP IV
Bake in the preheated oven for 15-20 minutes, or until the filling is set and the pastry is golden brown. Allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

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