Ingredients
2 1/2 c. all-purpose flour, plus more for rolling
1 tbsp. granulated sugar
1 tsp. kosher salt
1 c. (2 sticks) butter, cold, cut into 1/2" cubes
2 tbsp. distilled white vinegar
6 tbsp. (or more) ice cold water
1 c. packed light brown sugar
6 tbsp. butter, softened
1 large egg
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
Preparation
Step 1In a large bowl, whisk flour, granulated sugar, and salt. Add butter and, using your hands, work into flour mixture until pieces are pea-sized. Add vinegar and water and mix, adding more water 1 tbsp. at a time if needed, until a dough forms. Form into a disk and wrap in plastic wrap. Chill at least 1 hour. Step 2On a lightly floured work surface, unwrap dough and roll out to 1/4" thick. Using a 4" round cutter, cut out 12 circles (if needed, reroll scraps to get all 12 circles). Step 3Arrange circles in a standard 12-cup muffin tin, gently pressing down to fit into tin. Refrigerate at least 30 minutes or up to 1 hour while you make filling. Step 4Make Ahead: Dough can be made 2 days ahead. Keep chilled.
Step 1Preheat oven to 425°. In a medium bowl, using a rubber spatula, combine brown sugar and butter. Add egg, vanilla, and salt and stir until incorporated.Step 2Divide butter mixture among cups, filling about halfway up sides. Bake until crust is golden and center of tarts are still slightly jiggly, 15 to 17 minutes. Let cool in pan, then use an offset spatula or paring knife to help remove tarts.
If you need another classic Canadian treat, try these Nanaimo bars too!
