Description
A nostalgic Canadian dessert featuring a genuinely flaky all-butter pastry crust and a perfectly set, gooey caramel filling. This recipe balances sweetness with rich flavors, ensuring a tender texture without being overly runny or firm.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons cold water
- ½ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated white sugar
- ½ cup heavy cream
- ½ cup light corn syrup
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon whiskey or bourbon (optional)
- ½ cup Craisins or raisins (optional)
Instructions
- In a food processor, pulse flour and salt. Add cold cubed butter and pulse 10-15 times until mixture resembles coarse crumbs with pea-sized butter pieces.
- Drizzle in cold water one tablespoon at a time, pulsing after each addition, until dough just starts to come together. Do not over-process.
- Turn dough onto plastic wrap, form into a disc, wrap tightly, and chill in the fridge for at least 1 hour.
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk melted butter, brown sugar, white sugar, and corn syrup until smooth and glossy.
- Add heavy cream, eggs, vanilla, and whiskey (if using). Whisk vigorously until well combined and slightly thickened.
- Roll chilled dough to 1/8-inch thickness on a floured surface. Fit into a 9-inch pie dish or line muffin cups. Trim edges.
- Chill lined dish/cups in the fridge for another 15 minutes to prevent shrinkage.
- Sprinkle Craisins or raisins into the crust if using.
- Pour filling into the crust, leaving ¼ inch of space at the top.
- Bake for 35-45 minutes for a full tart, or 15-20 minutes for mini tarts. The edges should be set while the center still jiggles like Jell-O.
- Cool in the pan on a wire rack for at least 2 hours, or chill overnight in the fridge before serving.
Notes
Keep all ingredients cold to ensure a flaky crust. Do not overbake; the center should jiggle when removed from the oven as it will set while cooling. These tarts are best made a day ahead and stored in the refrigerator. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and coconut cream.
- Prep Time: 30 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Cuisine: Canadian
Nutrition
- Serving Size: 1 tart
- Calories: 320
- Sugar: 32
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: Canadian Thanksgiving, butter tarts, flaky pastry, caramel filling, holiday dessert, easy baking, homemade tarts