Classic Canadian butter tarts are a rich, buttery treat with a flaky crust and a gooey, caramelized brown sugar filling. Originating in Canada, these tarts are a beloved dessert that balances sweetness with a hint of chewiness. Whether made with raisins, pecans, or enjoyed plain, butter tarts are a nostalgic and irresistible indulgence.
Why You’ll Love This Recipe
- Authentic Canadian Dessert – A classic recipe that stays true to traditional butter tarts.
- Perfectly Gooey Filling – The rich brown sugar and syrup mixture creates a luscious, melt-in-your-mouth texture.
- Flaky, Buttery Crust – Homemade pastry ensures a tender, crisp bite every time.
- Customizable – Add raisins, pecans, or enjoy them plain.
- Easy to Make – Simple ingredients and straightforward steps make this recipe accessible for any home baker.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pastry:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling:
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup maple syrup or corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup raisins or chopped pecans (optional)
Directions
- Make the Pastry:
- In a bowl, mix the flour and salt.
- Cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
- Prepare the Tarts:
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness.
- Cut into 12 rounds and press them into a muffin tin to form tart shells.
- Make the Filling:
- In a mixing bowl, whisk together the melted butter, brown sugar, maple syrup, eggs, vanilla extract, and salt until smooth.
- Stir in the raisins or chopped pecans if using.
- Fill and Bake:
- Spoon the filling into each tart shell, filling them about ¾ full.
- Bake for 18-20 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool and Serve:
- Let the tarts cool for about 10 minutes before carefully removing them from the tin.
- Serve warm or at room temperature.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 tarts
Variations
- No-Raisin Butter Tarts: Omit the raisins for a smooth, pure filling.
- Pecan Butter Tarts: Substitute pecans for a crunchy, nutty twist.
- Runny vs. Firm Filling: If you prefer a runnier filling, reduce the baking time slightly. For a firmer texture, bake for a couple of extra minutes.
- Maple-Flavored Tarts: Use pure maple syrup instead of corn syrup for an enhanced Canadian flavor.
- Chocolate Butter Tarts: Add a few chocolate chips to each tart for a rich, chocolaty variation.
Storage/Reheating
- Room Temperature: Store butter tarts in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week. Let them come to room temperature before serving.
- Freezing: Wrap individual tarts in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm butter tarts in a 300°F (150°C) oven for 5-7 minutes to restore their fresh-baked texture.
FAQs
1. What makes butter tarts uniquely Canadian?
Butter tarts are a traditional Canadian dessert with a signature gooey filling and flaky pastry, originating in the early 1900s in Ontario.
2. Can I use store-bought pastry?
Yes, pre-made tart shells or pie dough can be used for convenience, though homemade pastry offers the best texture and flavor.
3. How do I prevent the filling from overflowing?
Avoid overfilling the tart shells—fill them only about ¾ full to prevent spills while baking.
4. Can I make the pastry dough ahead of time?
Yes, the pastry dough can be made in advance and stored in the fridge for up to 2 days or frozen for up to a month.
5. Why is my filling too runny or too firm?
Baking time affects the texture—less baking results in a softer filling, while longer baking creates a firmer consistency.
6. Can I substitute maple syrup for corn syrup?
Yes, maple syrup adds a richer, more complex flavor compared to corn syrup.
7. Should butter tarts be refrigerated?
They can be stored at room temperature for a few days but will last longer if refrigerated.
8. How do I make mini butter tarts?
Use a mini muffin tin and adjust the baking time to 12-15 minutes.
9. Can I use white sugar instead of brown sugar?
Brown sugar gives the tarts a deeper caramel-like flavor, but white sugar can be used for a milder sweetness.
10. What’s the best way to serve butter tarts?
Butter tarts are best enjoyed slightly warm or at room temperature, with a cup of coffee or tea.
Conclusion
Traditional Canadian butter tarts are a nostalgic and beloved dessert, perfect for any occasion. With their rich, gooey filling and flaky crust, they offer the perfect balance of sweetness and texture. Whether you prefer them with raisins, pecans, or plain, this easy recipe brings a taste of Canada to your home. Enjoy them fresh or store them for a sweet treat anytime!
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Traditional Butter Tarts
- Total Time: 35 minutes
- Yield: 12 tarts 1x
- Diet: Vegetarian
Description
A rich, gooey, and buttery tart with a flaky crust, filled with a caramelized brown sugar filling that melts in your mouth. These Traditional Butter Tarts are a nostalgic Canadian treat, perfect for any dessert lover!
Ingredients
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Filling:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup maple syrup or corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped pecans (optional)
Instructions
-
Make the Pastry:
- In a bowl, mix flour and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together.
- Form into a disk, wrap, and chill for 30 minutes.
-
Prepare the Tarts:
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough and cut into 12 rounds.
- Press into a muffin tin to form tart shells.
-
Make the Filling:
- In a bowl, whisk together melted butter, brown sugar, maple syrup, eggs, vanilla, and salt until smooth.
- Stir in raisins or pecans if using.
-
Fill and Bake:
- Spoon the filling into the tart shells, filling each about ¾ full.
- Bake for 18-20 minutes, until the filling is bubbly and the crust is golden.
-
Cool and Serve:
- Let the tarts cool for 10 minutes before removing from the tin.
- Enjoy warm or at room temperature.
Notes
- For extra flaky pastry, avoid overworking the dough.
- Maple syrup adds a rich, authentic Canadian flavor—perfect for Canada Day desserts!
- Butter tarts can be made with or without raisins—a long-standing Canadian debate!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
