Butter Tarts Recipe
Can’t choose which classic Canadian dish to offer for the nation’s 150th birthday? Look no further, because you will make Anna Olson’s famous butter tarts recipe for ones Canada Day festivities!
anna olson butter tarts recipe canada day
It’s no stretch to express that Anna Olson is usually a butter tart expert. Even when travelling world wide, the Bake with Anna Olson star can often be asked to demonstrate learning to make these quintessential Canadian treats. So when teaming program Kin Community creator Beth Le Manach of Entertaining with Beth to get a festive summer collaboration, Anna knew just what exactly would be for the menu.
To celebrate this momentous Canada Day, Anna’s sharing her “true Canadian, classic sweet treat”! In this scrumptious video from Anna Olson’s YouTube channel, Oh Yum, you’ll educate yourself on the secret to earning her irresistibly sweet and flaky butter tarts, just in time for that long weekend!
Can’t wait for getting baking? Get into that kitchen and initiate whipping up a jug of these Canadian treasures. Find the recipe to her delicious Canada Day Butter Tarts below.
Anna Olson’s Pecan Butter Tarts recipe
Butter tarts really are a Canadian classic sweet treat. While this recipe uses pecans, you can utilize other additions instead of the pecans including raisins, walnut pieces, chocolate chips or perhaps leave the butter tarts plain.
Prep Time: 40 minutes
Bake Time: 20 mins
Serves: 12 butter tarts
2 1/2 cups all-purpose flour
1 Tbsp granulated sugar
1 tsp salt
3 Tbsp vegetable oil
1 cup cool unsalted butter, cut into pieces (won’t have to be ice cold)
1/4 cup cool water
2 tsp white wine vinegar or freshly squeezed lemon juice
3/4 cup brown lightly sugar, packed
3/4 cup maple syrup
1/2 cup unsalted butter, melted
2 large eggs, at room temperature
1 tsp white wine vinegar
1 tsp vanilla extract
1/2 cup raisins, pecans or walnut pieces
1. Combine the flour, sugar and salt together. Add the oil and merge using a pastry cutter, electric beaters or maybe a mixer fitted using the paddle attachment, prior to the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small components of butter remain visible. Stir water and vinegar (or fresh lemon juice, if using) together and add simultaneously to the flour mixture, mixing just till the dough all comes together. Shape the dough into 2 logs, wrap and chill until firm, at the very least an hour.
3. Preheat the oven to 200°C and lightly grease a 12-cup muffin tin. Pull the chilled dough on the fridge 20 min before rolling.
4. Cut each one of the logs of chilled pie dough into 6 pieces. Roll every bit out on a lightly floured work surface to about 5 mm thick and employ a 12 cm round blameless , to cut each in to a circle. Line each muffin cup together with the pastry then it comes about 1 cm greater than the muffin tin, and chill the lined tin in planning the filling.
5. Whisk sugar, maple syrup and butter in a very bowl yourself until combined. Whisk in eggs, then vinegar and vanilla. Sprinkle several raisins, pecans or walnut pieces into each cup after which pour the filling in to the shells and bake the tarts for 5 minutes, then reduce oven to 375°F and continue baking until butter tart filling begins to dome, about 20 more minutes. Cool tarts inside the tin, and chill the tarts inside tin before removing.
Looking for much more yummy treats? Learn the sticky-sweet History of Butter Tarts.