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Butter Tarts | Julie Nolke

Published on 04/15/20 / In People & Blogs

Julie Nolke makes the flakiest and most delicious butter tarts that you could ever wish for. Extra points if use one of those adorable ladles to scoop in the filling!

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INGREDIENTS (makes 12 tarts)

Short Crust Pastry
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, cubed
3 tbsp ice water
2 tbsp white vinegar

1 cup (125 mL) packed brown sugar
1 cup (125 mL) corn syrup or golden syrup
2 egg
4 tbsp (30 mL) butter, melted
2 tsp (5 mL) vanilla
2 tsp (5 mL) vinegar
1/2 cup (60 mL) chopped walnuts


Dough: In a food processor – pulse to blend flour, sugar and salt to mix. Add butter, then pulse until crumbs form. While motor is running, pour chilled water and vinegar through spout. Allow machine to run just until dough comes together. Add more ice water, 1 Tbsp at a time, if needed. Dough should not be sticky. Divide into two discs and wrap in plastic. Refrigerate for 45 minutes or overnight.

Filling: In bowl, whisk together brown sugar, corn syrup, eggs, butter, vanilla, vinegar until blended; set aside.

On lightly floured surface, roll out pastry to 5 mm thickness. Cut out 12 circles roughly 10 cm in diameter, rerolling scraps once if necessary. Fit into a muffin pan. Divide walnuts among shells. Spoon in filling until three-quarters full.

Bake in bottom third of 450F oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.

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