Large Canadian Butter Tart

Preparation

Butter tarts are one of the only truly Canadian recipes. People are always divided on whether or not a butter tart should contain raisins. We give both options here. If you would like to gild the lily, soak the raisins in dark rum for a day before adding them to the filling. The dark corn syrup adds a deep caramel flavour, but light corn syrup can be used instead. Since this is a sweet dessert, it should be sliced into smaller portions than usual. 

*This recipe originally ran in Canada on HexClad.ca.

1. Prepare the crust. Preheat the oven to 350°F/180°C. In a medium mixing bowl, toss the flour, butter, salt and sugar together until combined. Using your fingertips, thoroughly mix butter into flour until butter is pea-sized. Add water and mix until the dough just comes together. Shape it into a disc, wrap in plastic and chill for at least 30 minutes.

2. On a lightly floured work surface, roll out the dough into a 10-inch circle. Trim any overhang with a paring knife to make a perfect circle. Transfer the dough to a HexClad 8"/20 cm Hybrid Fry Pan and gently press it in to line the bottom. Using your fingers, crimp the dough into a fluted edge and chill for 5 minutes. Using a fork, lightly pierce the bottom of the dough. Line with a piece of parchment and fill with pie weights. Bake 15 minutes. Remove from the oven and set aside.

3. Make the filling. In a medium bowl, combine all of the filling ingredients and whisk to combine. Remove the parchment paper and pie weights from the crust and transfer the filling to the crust.

4. Bake for 30 to 35 minutes, or until the filling begins to brown and jiggles only slightly when shaken. Let cool on a rack for 10 minutes. Using an offset spatula, gently ease the pie out of the pan and transfer to a serving plate. Slice into wedges and serve.