● 1 1/2 cups all-purpose flour
● 1/2 tsp salt
● 1/2 cup unsalted butter, at room temperature
● 1/4 cup granulated sugar
● 1 large egg
● 1/2 cup corn syrup
● 1/4 cup brown sugar
● 2 tbsp cream or milk
● 1 tsp vanilla extract
● 1/4 tsp ground cinnamon (optional)
● Pinch of nutmeg (optional)
● 1/2 cup raisins (optional)
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the flour and salt.
- In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg, corn syrup, brown sugar, cream or milk, vanilla extract, cinnamon and
nutmeg (if using) until well combined.
- Gradually stir in the flour mixture until a dough forms.
- If using, fold in the raisins.
- Roll the dough into a ball and refrigerate for 1 hour or until firm.
- Roll the dough out to 1/4 inch thickness. Cut out circles of dough using a cookie cutter
or a glass.
- Press the dough circles into a greased or lined muffin tin.
- In a small saucepan, combine the butter, corn syrup, brown sugar, cream or milk, vanilla
extract, cinnamon and nutmeg. Heat the mixture over medium heat, stirring occasionally,
until the butter is melted and the mixture is well combined.
- Fill each dough-lined muffin cup with the mixture, about 2/3 full.
- Bake the tarts for 15-20 minutes, or until the filling is bubbling and the crust is golden
- Remove the tarts from the oven and let them cool for a few minutes before removing
them from the pan.
- Serve the Canadian butter tarts warm or cold, garnish with chopped nuts if desired.
Enjoy your delicious Canadian Butter Tarts!
Milk, one quart.
Rice, seven ounces.
Sugar, five and a half ounces.
Sweet almonds with four bitter ones, three and a half ounces.
Candied cedar (angelica), one ounce.
Three whole eggs.
Taste of lemon peel.
A pinch of salt.
Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.
Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold.
Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.
Sweet almonds with a few bitter ones, four ounces,
Granulated sugar, six ounces,
Candied fruits or angelica, 2½ ounces,
Butter, two ounces,
Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles.
In a corner of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces.
Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick.
When it is so prepared cover with the melted butter, using a brush to apply it evenly.
Flour, six ounces.
Sugar, six ounces.
Butter, five ounces.
Sweet almonds and pine-seeds, two ounces.
One whole egg.
A taste of lemon peel.
First work well with a ladle the eggs with the sugar, then pour the flour little by little, still stirring, and finally the butter, previously melted in a double steamer (bain-marie).
Put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground. On top put the almonds and the pine-seeds. Cut the latter in half and cut the almonds, previously skinned in warm water, each in eight or ten pieces.
This tart must not be thicker than one inch, so that it can dry well in the oven, which must not be too hot.
Sprinkle with powdered sugar and serve cold.