The Perfect Tarts for Guests (Or Just Yourself, No Judgement)

Do you ever have a recipe you pull out of a magazine and go back to over and over?

That was the theory of Saveur’s 25th Anniversary Issue, revisiting some of their favorite past creations. But instead of just choosing the most popular they went to their test kitchen directors past and present to find the recipes that really stuck with the people who saw them the most.

Current test kitchen director, Kat Craddock knew exactly which one she would choose. The Canadian Butter Tarts from a 2000 issue spoke to her as a teenager and she carried the recipe with her over the years. So we decided to have Kat over to share this intentionally runny and intensely delicious recipe that she has been going back to for 20 years.

Watch the video and then make the recipe below!

Canadian Butter Tarts
Yield: makes 2-3 Dozen

For the Tart Shells

• 5 1⁄2 cups unbleached all-purpose flour

• 1 1⁄2 tsp. salt

• 1 lb. vegetable shortening, cut into pieces

• 1 egg

• 1 tbsp. white vinegar

For the Filling

• 2 cups raisins

• 3 tbsp. unsalted butter, cut into pieces

• 2 cups packed brown sugar

• 1⁄2 cup pure maple syrup

• 1⁄4 cup light corn syrup

• 4 eggs

• 1 tsp. vanilla extract

Instructions

1. For the tart shells: Sift together flour and salt into a large mixing bowl. Use a pastry cutter or 2 knives to work the vegetable shortening into flour until it resembles coarse meal; set aside. Whisk together egg, vinegar, and 1 cup cold water in a medium mixing bowl, then add to flour mixture and stir with a fork until dough just begins to hold together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball. Wrap dough in plastic and refrigerate for 1 hour or overnight.

2. For the filling: Put raisins in a medium saucepan, cover with cold water by 1'', and bring to a boil over high heat. Drain, then immediately transfer raisins to a medium bowl and add butter, brown sugar, maple syrup, and corn syrup; stir until butter melts and mixture is well combined. Set aside to cool for 3-4 minutes. Beat 1 of the eggs in a small bowl, then add to filling and mix well. Repeat with remaining 3 eggs. Stir in vanilla and set aside. Raisins will sink to bottom and need to be stirred up again when filling tarts.

3. Heat oven to 425°. Roll dough out on a lightly floured surface to a 1⁄4'' thickness. Use a 4'' round cookie cutter to cut out 24-36 rounds, gathering dough scraps into a ball and re-rolling as needed. Fit rounds into standard-size muffin tins, then fill each about three-quarters full with filling. Bake until crusts are lightly golden and filling is barely set, 10-14 minutes. Cool tarts, then lift out of tins with a knife.