Butter tarts by Jonny Lake

Ingredients

• 200 gPlain flour
• 4.5 gFine salt
• 60 g, cubedCold unsalted butter
• 50 g, cubedCold lard or vegetable shortening
• 60 g, ice coldWater
• 1Egg yolk
• 5 mlWhite vinegar
• 35 gCurrants
• 120 gLight brown sugar
• 4.5 gSalt
• 105 gMaple syrup
• 60 g, meltedButter
• 5 gVanilla paste
• 1Egg

Instructions

1. 1

   Mix dry ingredients

   Combine the flour and fine salt in a medium-sized bowl.

2. 2

   Rub in fats

   Add the cubed butter and lard or shortening. Rub them into the flour with your fingertips until the pieces are about the size of peas.

3. 3

   Add liquid

   In a small bowl, mix the water, egg yolk and vinegar, then add this to the flour mixture and stir with a fork.

4. 4

   Form the dough

   Press the mixture together by hand a few times, just until it forms a dough.

5. 5

   Chill the dough

   Shape the dough into a thick, flat rectangle, wrap it in cling film and refrigerate for at least 30 minutes.

6. 6

   Roll the pastry

   Roll the dough into a large rectangle about 5 mm thick.

7. 7

   Cut pastry rounds

   Cut out 12 rounds with an 11 cm cutter, rerolling the scraps as needed.

8. 8

   Line the tin

   Press the pastry rounds gently into a lightly buttered 12-cup muffin tin, then chill in the fridge for 20 minutes.

9. 9

   Heat the oven

   While making the filling, preheat the oven to 230°C, or 220°C fan.

10. 10

    Soak currants

    Soak the currants in warm water for at least 30 minutes.

11. 11

    Mix the filling

    In a medium bowl, stir together the sugar, salt, maple syrup, vanilla and melted butter with a wooden spoon. Beat in the egg.

12. 12

    Drain the currants

    Drain the currants and place them in the chilled pastry shells.

13. 13

    Fill the shells

    Divide the filling evenly between the 12 pastry shells, filling each about halfway.

14. 14

    Bake the tarts

    Bake for 8 minutes, then reduce the oven to 200°C and continue baking for about 7 minutes, until the pastry is golden and the filling has puffed up.

15. 15

    Cool in the tin

    Take the tin out of the oven and leave it on a cooling rack for 3 minutes.

16. 16

    Finish cooling

    Ease the tarts out of the tin and place them on a wire rack until cool enough to eat.

What are butter tarts?

Butter tarts are a Canadian pastry, usually made with a small pastry shell and a sweet, buttery filling. This version includes currants, which add a little chew and a tart note against the maple and brown sugar.

The pastry uses both butter and lard or vegetable shortening for a rich, tender shell. Chilling the dough and lined shells helps the pastry hold its shape as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3020 calories, 35g protein, 330g carbs, 190g fat.

For the full 12-tart batch, the flour and sugars provide most of the carbohydrates, while the butter and lard or shortening contribute most of the fat. The egg, flour and currants add some protein; pair a tart with fruit or yoghurt for a more balanced plate. The nutrition estimate below treats the supplied serving count of 1 as the whole batch.

The pastry fats

Cold fats: Rub the butter and lard or shortening into the flour only until the pieces are about pea-sized. Keeping some small pieces intact helps give the pastry a tender, flaky texture.

Cold liquid: Use ice-cold water and bring the dough together with a light hand. Stop as soon as it holds together rather than kneading it smooth.

Chilling and shaping

First chill: Refrigerate the wrapped dough for at least 30 minutes so it is easier to roll and handle. If it feels very firm afterwards, let it sit briefly until it can be rolled without cracking.

Second chill: Once the rounds are in the muffin tin, chill them for 20 minutes before filling. Press them gently into place without stretching the pastry.

Getting the filling right

Currants: Soak them in warm water for at least 30 minutes, then drain well before adding them to the shells. Excess water can thin the filling.

Filling level: Divide the mixture between all 12 shells and fill each about halfway. The filling puffs as it bakes, so avoid topping up the shells.

Bake and check

Two temperatures: Start at 230°C, or 220°C fan, for 8 minutes, then lower the oven to 200°C for about 7 minutes more. The hotter start helps the pastry and filling begin to set.

Doneness: Look for golden pastry and a filling that has puffed up. Let the tin stand for 3 minutes before lifting the tarts out, as the pastry is delicate while hot.

Serving the tarts

These tarts are rich and sweet, so a small tart alongside plain tea or coffee makes an easy serving. For a plated dessert, serve one with unsweetened yoghurt or fresh fruit to add a cooler, sharper contrast.

Let them cool enough to handle before eating, but they are also enjoyable while the filling is still slightly warm.

Recipe notes & tips

• Measure the water before chilling it so it is ready when you mix the dough.
• Keep the pastry scraps cool while rerolling them to cut the remaining rounds.
• Drain the soaked currants thoroughly before adding them to the shells.
• Butter the muffin tin lightly so the shells are easier to release.
• Use a cooling rack after removing the tarts from the tin to let the pastry cool evenly.

Variations

• Use shortening: Choose vegetable shortening instead of lard for the pastry.
• Skip the currants: Leave them out for a smoother filling.
• Add chopped pecans: Scatter a few into the shells with the currants for extra texture.
• Use golden syrup: Replace the maple syrup with golden syrup for a different flavour.
• Serve with fruit: Add sliced fresh fruit alongside the tarts for a bright contrast.

Common mistakes to avoid

• Overworking the dough: Stop mixing as soon as it comes together to keep the pastry tender.
• Using warm fats: Start with cold butter and lard or shortening so the dough stays easy to handle.
• Skipping the chills: Refrigerate the dough and lined shells for the stated times to help them keep their shape.
• Leaving currants wet: Drain them well after soaking so they do not add extra liquid to the filling.
• Overfilling the shells: Fill each pastry case only about halfway because the filling puffs during baking.

How to store

Once completely cool, store the tarts in an airtight container in the fridge for up to 3 days. Bring them to room temperature or warm briefly in a low oven before serving.

Frequently asked questions