Butter Tarts
Butter Tarts are classic pastry tarts filled with a rich, buttery brown sugar filling. They bake up flaky on the outside and gooey in the center, making them a timeless dessert for holidays, gatherings, or everyday baking.
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Servings: 12
Ingredients
Pastry Tart Shells
- 1 3/4 c all-purpose flour 227 g
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 c cold unsalted butter cubed (112 g)
- 1/3 c cold water
Butter Tart Filling
- 1 c brown sugar packed (190 g)
- 1/2 c golden corn syrup
- 1/4 c salted butter melted
- 2 eggs
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Optional: 1/2 c raisins or pecans
Instructions
Prepare the Pastry Tart Shells
- In a large mixing bowl, combine the flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture is crumbly and the butter is in small, pea-sized pieces.
- Add 2 to 3 tablespoons of the cold water and gently work the dough with your hands until it begins to come together. Add additional cold water only as needed until the dough forms a ball.
- Shape the dough into a thick disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 1 week.
- On a lightly floured sheet of parchment paper, roll out the chilled dough.
- Use a round cookie cutter or a large cup to cut the dough into 3 1/2- to 4-inch rounds.
- Place each round into a muffin pan, gently pressing the dough into the bottom and up the sides of each cup. This recipe fills one standard 12-cup muffin pan.
- Place the muffin pan in the freezer for 10 to 15 minutes.
Prepare the Butter Tart Filling
- Preheat the oven to 350°F.
- In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vinegar, and vanilla extract until smooth and fully combined.
- If using raisins or pecans, divide them evenly among the unbaked tart shells.
- Carefully ladle the filling into the tart shells, dividing it evenly among the 12 shells.
- Bake for 20 to 25 minutes, or until the pastry is golden brown and the filling has puffed slightly.
- Allow the tarts to cool in the pan for 10 minutes.
- Transfer the tarts to a wire rack and let them cool completely.
- Serve warm, at room temperature, or chilled.
Notes
To make this recipe gluten free, replace the all-purpose flour in the pastry with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum or another binding ingredient. Also confirm that the corn syrup, vanilla extract, vinegar, and any optional add-ins such as raisins or pecans are certified gluten free, as ingredient sourcing and processing can vary by brand. Because gluten-free pastry can be more delicate, chill the dough thoroughly before rolling and handle the tart shells gently when pressing them into the muffin pan.