There are few things that are more quintessentially Canadian than the Butter Tart, supposedly created right here in Canada with the earliest known written recipe dating back to the 1900s, from Barrie, Ontario.
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup milk (reduced fat or whole milk)
5 Tablespoons vegetable oil (I use avocado oil)
1/4 cup softened butter
3/4 cup white sugar
1/4 cup corn syrup
1 teaspoon vanilla
- Preheat oven to 425° F.
- Grease a 12-cup tart or muffin pan with butter.
- Combine flour, salt, milk, and oil in a bowl and stir with a fork until it forms a ball.
- Shape it by hand into a smooth ball and roll thinly between 2 sheets of floured wax paper to 1/8-inch thickness,(about a 10 x 14-inch oval).
- Cut out as many 3 1/2-inch circles as you can (I get 10 or 11). Re-roll the dough for remaining circles.
- Place a circle in the bottom of each muffin/tart cup.
- Place the filling ingredients in a small bowl and beat with an electric hand mixer until well combined, about 30 seconds.
- Spoon filling into dough cups.
- Bake for 12 minutes until golden and bubbly.
- Let cool for 5 minutes and remove tarts from pan.