![]() Make sure to refrigerate the dough for at least 30 minutes before rolling out and transferring to the muffin tins. Overworking the dough will cause the pie crust to toughen and lose the flaky texture. I added just enough water (also chilled) to bring the dough together, but try to avoid adding too much. Just try to work as quickly as possible to keep the butter from melting. You can also use two forks, the tips of your fingers, or carefully pulse in the food processor. To help create the buttery flaky texture for the pie crust, I used a dough blender to cut in the diced butter and shortening. These Canadian Butter Tarts are best the day they are baked, but can be stored in the refrigerator in an airtight container for up to 5 days. I went with the gooey, runny filling, but feel free to add another egg and/or add a couple of minutes to the cooking time for a more firm center. The filling can range from solid to more gooey depending on the family and region. Next time, I may add some chocolate chips along with the pecan pieces. Since the pecans are added to the pastry cups separately from the filling, you can even mix and match without having to make an entire batch of just one flavor. If you aren’t a fan of pecans, they can simply be left out or substituted for raisins, walnuts, currants, or chocolate chips (a favorite with our kids). I went with pecans due to the theme of today’s event and to highlight the season. They can be made plain with only the brown sugar maple (or corn syrup) filling or have a variety of additions and other flavors. Butter Tarts are a delicious Canadian treat with a flaky crust and a sweet, caramel-like filling.
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