Butter Tarts (Ontario)

canadian-ontario-buttertarts Butter tarts are an integral part of Eastern Canadian cuisine and are objects of cultural pride of many communities across Ontario and indeed Canada. Whether runny or firm, with raisins or nuts, butter tarts are treats that never go out of style. Because any sugar filling that overflows the pastry hardens quickly and sticks to the pan, be sure to remove the tarts as directed. Or count on family members to hang around the kitchen waiting to eat the tarts that stick and break.

1½ cups all-purpose flour, unbleached (375 mL)
¼ tsp. sea salt (1 mL)
¼ cup butter, chilled and cubed (60 mL)
¼ cup lard or butter, cubed (60 mL)
1 egg yolk
1 tsp. vinegar (5 mL)
ice water

Filling:
½ cup brown sugar, packed (125 mL)
½ cup corn syrup (125 mL)
1 egg
2 Tbsp. butter, softened (30 mL)
1 tsp. pure vanilla extract (5 mL)
1 tsp. white vinegar (5 mL)
1 pinch kosher or sea salt
¼ cup currants, raisins, chopped pecans or shredded coconut (60 mL)

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8). Place an oven rack in the lower 3rd position.

For the Pastry:
In large bowl, whisk flour, unbleached with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour, unbleached mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.

For the Filling:
In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended; set aside.

Assembly:
On lightly floured surface, roll out pastry to ⅛” (3 mm) thickness. Using 4” (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary. Fit into 2¾x1¼” (7x3 cm) muffin cups. Divide currants among shells. Spoon in filling until ¾ full.

Bake until filling is puffed and bubbly and pastry is golden, about 12 minutes.

Let stand on rack for 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.

Makes 12 tarts.

Make-Ahead: Refrigerate unfilled pastry for up to 3 days.

Variations:

Chocolate Gooey Butter Tarts: Drizzle cooled tarts with 2 oz (60 g) melted semisweet or white chocolate.
Not-So-Gooey Butter Tarts: Increase brown sugar to ¾ cup (175 mL); decrease corn syrup to ¼ cup (50 mL).