Butter Tarts

Background

Quintessential to Canadian baking heritage, this pastry gained prominence in early 20th‑century Ontario community cookbooks and has since sparked lively debates over texture and add‑ins. Some prefer a runny center, others a set custard; some are devoted to raisins, others to pecans. However you lean, the hallmark is a flaky shell cradling a caramel‑sweet filling enriched by brown sugar and the rich depth of syrups, all supported by the gentle savor of salt and brightness from a touch of white vinegar.

Ingredients

• 12 store-bought tart shells (2.5 to 3 inches; unbaked)
• 1/2 cup (113 g) butter, softened
• 1 cup (200 g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup maple syrup or corn syrup
• 1/4 teaspoon salt
• 1 teaspoon white vinegar
• 1/2 cup raisins (optional)
• 1/2 cup chopped pecans (optional)

Preparation

1. Heat the oven to 375°F (190°C). If you like reminders for staging and bake time, set a cooking timer.
2. Arrange the store-bought tart shells on a sturdy baking sheet. If frozen, let the store-bought tart shells stand a few minutes to soften slightly so they do not crack when filled.
3. In a mixing bowl, cream the butter with the brown sugar until smooth and well combined.
4. Whisk in the eggs one at a time, then stir in the vanilla extract.
5. Stir in the maple syrup (or corn syrup), followed by the white vinegar and salt until the mixture is glossy and homogeneous.
6. Divide the raisins and/or pecans evenly among the store-bought tart shells if using.
7. Fill the store-bought tart shells about two‑thirds full with the mixture; do not overfill or it may bubble over.

Baking

1. Bake until the filling is puffed and lightly set and the rims are golden, about 20–25 minutes; use the cooking timer to check at the early end of the window.
2. Cool in the pan for 10 minutes to allow the filling to settle, then transfer to a rack to finish setting before serving.

How to Enjoy

Serve slightly warm for a gooier center or at room temperature for a neater bite. If you love texture contrasts, choose only pecans for crunch; if you prize classic bakery nostalgia, choose only raisins. For an extra hit of Canadian character, drizzle a touch of warm maple syrup over the plated tarts.

Tips and Variations

• Sweetness balance: a small extra pinch of salt heightens flavor without making the filling salty, while a few extra drops of white vinegar can brighten if your maple syrup or corn syrup runs very sweet.
• Texture: for runnier centers, use a touch less eggs or a touch more maple syrup/corn syrup; for a firmer set, simply chill the baked tarts before serving.
• Mix‑ins: keep camps happy by making half with only raisins and half with only pecans.

Storage

Store covered at room temperature for 1 day or refrigerate up to 4 days. To rewarm, heat briefly and keep an eye on the cooking timer so the filling does not overcook.