The secret to a great butter tart lies in the filling's texture. You want it to be a little runny, not completely solid, which is achieved by careful mixing and not overbaking. This recipe uses a mix of brown sugar and corn syrup for that signature caramel-like flavor. While a store-bought pie crust works perfectly fine for convenience, making your own flaky pastry from scratch will take these tarts to the next level. We'll include a simple filling recipe that is easy to master, allowing you to create a batch of these delicious Canadian staples at home.
If making your own pastry, combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Do not overwork it. Form into a disc, wrap, and chill for 30 minutes.
Preheat oven to 220°C (425°F). Roll out the dough and cut into 12 circles to fit a standard muffin tin. Place the pastry circles in the tin and set aside.
In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, beaten egg, vanilla extract, and salt until smooth. If using, stir in raisins or pecans.
Spoon the filling evenly into the prepared pastry cups, filling each about three-quarters full.
Bake for 12-15 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 10-15 minutes, or until the pastry is golden and the filling is set at the edges but still slightly soft in the center.
Let the tarts cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. The filling will continue to set as they cool.