It’s no stretch to say that Anna Olson is a butter tart expert. Even when travelling around the world, the Bake with Anna Olson star is often asked to demonstrate how to make these quintessential Canadian treats. So when teaming up with Kin Community creator Beth Le Manach of Entertaining with Beth for a festive summer collaboration, Anna knew exactly what would be on 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 learn the secret to making her irresistibly sweet and flaky butter tarts, just in time for the long weekend!
Can’t wait to get baking? Get into that kitchen and start whipping up a batch of these Canadian treasures. Find the recipe to her delicious Canada Day Butter Tarts below.
Anna Olson’s Pecan Butter Tarts
Butter tarts are a Canadian classic sweet treat. While this recipe uses pecans, feel free to use other additions in place of the pecans such as raisins, walnut pieces, chocolate chips or simply leave the butter tarts plain.
Prep Time: 40 minutes
Bake Time: 20 minutes
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 (does not have to be ice cold)
1/4 cup cool water
2 tsp white vinegar or lemon juice
3/4 cup dark brown sugar, packed
3/4 cup maple syrup
1/2 cup unsalted butter, melted
2 large eggs, at room temperature
1 tsp white 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 blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
3. Preheat the oven to 200°C and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
4. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.
5. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Sprinkle a few raisins, pecans or walnut pieces into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375°F and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.
Looking for more yummy treats? Learn the sticky-sweet History of Butter Tarts.