Butter Tarts

These delicious butter tarts are a classic Canadian dessert. They have a sweet and gooey filling encased in a flaky pastry shell.

Ingredients - Serves 12

In a food processor, combine the flour and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
Add 2-3 tablespoons of cold water and pulse again until the dough comes together.
Transfer the dough onto a lightly floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
Using a round cookie cutter or a glass, cut out circles slightly larger than the size of your tart molds.
Gently press the dough circles into the tart molds, making sure to press it against the sides.
In a bowl, mix together the brown sugar, corn syrup, egg, vanilla extract, and salt until well combined.
If desired, place a few raisins or pecans into each tart shell.
Pour the filling mixture into each tart shell, filling them about 3/4 full.
Place the tart molds on a baking sheet and bake for 15-20 minutes, or until the filling is set and the pastry is golden brown.
Allow the butter tarts to cool in the molds for a few minutes, then carefully remove them and transfer to a wire rack to cool completely.
Serve the butter tarts at room temperature and enjoy!