Delectable Canadian Butter Tarts

Butter Tarts

Ingredients

Pastry

• 2 1/2 cups of all purpose flour
• 1 Tbsp of sugar
• 1 tsp of salt
• 3 tbsp of vegetable oil (or preferred oil)
• 1/4 cup of cold water
• 2 tsp of lemon juice

Tart Filling

• 2/3 cup of brown sugar
• 1/2 cup of maple syrup
• 1/4 cup of rice syrup
• 1/4 tsp of salt
• 4 eggs
• 1 tsp of vanilla extract
• 1/4 cup of melted butter
• (optional) 1/2 cup chopped pecans, chocolate chips, raisins, or walnuts

Directions

1. To make the crust: In a food processor, add the flour, salt, and sugar. Pulse briefly to combine. Alternatively, use hands or a fork to mix. Add the cold butter and process until you have pea-size clumps. Sprinkle the cold water over the mixture and process just until moistened and clumpy. Transfer the dough to a lightly floured surface and knead gently until the dough forms into a ball. Knead dough into a 6-inch disk, using flour as necessary so it doesn't stick. Wrap the dough in plastic and refrigerate for a minimum of 30 minutes.
2. Preheat your oven to 375F.
3. Remove your dough from the fridge and unwrap onto a lightly floured surface. Roll the dough to about ⅛ inch thick. Using a small cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a muffin pan with one of the circles, gently pushing it down to the bottom of the pan. The top edge of the dough circle should come all the way up to the top of the cup. Chill the pan in the freezer while you prepare the filling.
4. For the filling: In a medium bowl, whisk together the brown sugar, maple syrup, rice syrup, salt, eggs, vanilla, and melted butter.
5. If adding any nuts or chocolate chips, divide them among the line muffin cups. Pour the filling evenly into the cups.
6. Bake for about 25 minutes or until the tarts are golden brown and bubbling.
7. Remove from the oven and let cool on a wire rack. It can help to run a butter knife around the edge of each tart to loosen them from the cups. Let cool completely before removing.
8. Enjoy!