CA
Canada
North America
CA
Small Canadian pastry tarts with flaky shells and a gooey brown sugar filling, balanced with vanilla and a touch of salt.
35 min + 45 min chill
20 min
12 tarts
Medium
35 min + 45 min chill prep + 20 min cook
For the pastry: 1 3/4 cups (220 g) all purpose flour 1 tbsp granulated sugar 1/2 tsp fine salt 1/2 cup (113 g) cold unsalted butter, cubed 1/4 cup (48 g) cold vegetable shortening, cubed 5 to 7 tbsp (75 to 105 ml) ice water For the filling: 1 cup (200 g) packed light brown sugar 1/2 cup (120 ml) light corn syrup 1/4 cup (57 g) unsalted butter, melted and cooled 2 large eggs 1 tsp pure vanilla extract 1/4 tsp fine salt 1 tsp white vinegar 1/2 cup (75 g) raisins or chopped pecans, optional
1. Whisk flour, sugar, and salt. Cut in cold butter and shortening until pieces range from coarse crumbs to pea size. 2. Sprinkle in 5 tablespoons ice water and toss with a fork. Add additional water 1 tablespoon at a time just until the dough holds when squeezed. 3. Form into a disk, wrap, and chill for 45 minutes. 4. Roll dough on a lightly floured surface to about 1/8 inch thick. Cut twelve 4-inch circles and gently fit them into a standard 12-cup muffin pan. Chill 15 minutes. 5. Heat oven to 400°F (205°C). 6. Whisk brown sugar, corn syrup, melted butter, eggs, vanilla, salt, and vinegar until smooth. 7. If using raisins or pecans, divide them among the pastry shells. Fill each shell about two thirds full with the sugar mixture. 8. Bake 15 to 20 minutes until the pastry is golden and the filling is bubbling around the edges but still slightly soft in the center. 9. Cool in the pan for 10 minutes, carefully loosen with a thin knife, then transfer to a rack to cool.
SCHNAX TIP
Do not overfill the shells because the filling bubbles vigorously. For runnier centers, bake closer to 15 minutes; for firmer centers, approach 20 minutes. Let them cool before biting, the sugar filling is extremely hot.