Make this super simple Canadian butter tart recipe to celebrate Canada Day. It’s sweet and delicious and a truly Canadian dessert.
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Oh Canada, How absolutely delicious are these butter tarts. The funniest thing about this post today is this is how I used to teach my students history. Food is such a large part of a country’s culture i would use tasty little morsels like this (or music and language) to introduce my students to new countries. Now, I do it just for my friends and family.
Canada is right around the corner (July 1st) and you know I believe everyday is an occasion and a day to celebrate. Of course, in the case of July 1st it’s Canada. It’s the day that the Constitutional Act of 1867 united of colonies of Canada, nova scotia and New Brunswick into one single entity. Though under the name Canada it was still a part of British Empire.
“everyday is an occasion and a day to celebrate” – @elskitchencomforts click to tweet
To make this Canadian butter tart recipe to celebrate Canada Day I started with a store bought crust. I’ve found one that I like that creates a beautifully flaky not so sweet crust. The filling is so sweet there’s no need for the crust to be super sweet.
This delicious buttery tart very reminiscent of pecan pie (especially, if you add nuts to it). What I love most about a soft butter tart is the softness of it. I appreciate the syrup dribbling down my chin. I like Canadian Butter Tart with coffee and hunny likes his with bourbon. What can I say, we are well matched. I provided any (and all) reasons to gather and have a party and he loves to eat. It just works. Just like this recipe.
Now not everyone likes a soft runny butter tart. If you don’t (or think you won’t) make sure to bake it on the longer end of 20 minutes.
Canadian Butter Tart recipe to celebrate Canada Day
Makes 16 Tarts
- 15 ounces pie/pastry crust
- 1/4 cup soft butter
- 1/2 cup brown sugar
- pinch of salt
- 1 cup light corn syrup
- 1 egg, lightly beaten room temperature
- 1/2 teaspoon vanilla
Preheat oven to 400 degrees F.
Prepare muffin pans by spraying with non stick spray.
On a pastry mat (or parchment paper) rolling out pie dough and cut dough into 6-inch (approx) circles.
Fit dough circles into muffin cups; set aside in fridge until ready to fill.
In a large bowl, mix together butter, brown sugar, salt and corn syrup.
Stir well, until sugar dissolves and butter is creamed.
Add egg and vanilla and mix well.
Remove pan from fridge and divide butter mixture into all tarts.
Bake at 400 F for 15-20 minutes; filling will be lightly browned and bubbling.
Remove butter tarts from over and allow to cool in pans for 10 minutes.
Remove tart from pan. This can be tricky if you like a soft butter tart. Gently loosen the edges with a knife. Then use a thin silicon spatula and a spoon to gently remove tart and place on racks until completely cool.
And your butter tart is done. Hey, how do you like your butter tart? Firm or soft?