At the risk of oversimplifying things, a butter tart is something like a miniature version of pecan pie, minus the pecans—just the lovely gooey filling and a buttery crust. It’s perhaps the closest thing Canadians have to a national sweet, though even they can’t seem to agree whether their beloved tarts should contain raisins or chopped nuts; feel free to use either, none, or both. But do make these cute little tarts—they’re out-of-this-world delicious.
The trick with these tarts is knowing precisely how long they should be baked, but that depends on personal preference. A lot of people like them slightly runny (shorter baking time), while others prefer the filling to be more like pecan pie (longer baking). You may need to make the recipe a few times—what a shame—and note the visual clues that will help you bake them to your liking. Typically these will not stick to the pan so long as the filling has not bubbled over the edges of the shell. Those, in particular, are the ones you have to loosen with a butter knife.
If you can manage it, these tarts benefit from a brief rewarming before serving if they’ve been refrigerated. Arrange them on a baking sheet and place in a 300°F (150°C) oven for 5 or 6 minutes. That will crisp the shells and soften the filling.
Recipe information
Yield
Makes about 12 servings
Ingredients
For the crust
For the filling
Preparation
Step 1
Prepare and refrigerate the pie dough.
Step 2
Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don’t worry about keeping it nice and round like you normally would.
Step 3
Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional circles. Chill the pan in the freezer for 20 to 30 minutes.
Step 4
Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
Step 5
Set the muffin pan on your work surface. If you’re using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don’t crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
Step 6
Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
Step 7
Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.
Recipe notes
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