Classic Canadian Butter Tarts

Butter tarts are a beloved Canadian dessert, known for their flaky pastry shells filled with a rich, gooey, caramelized brown sugar filling. With their perfect balance of sweetness and buttery goodness, these tarts have been a staple in Canadian kitchens for generations. Whether you prefer them plain, with raisins, or with pecans, butter tarts are a nostalgic treat that never goes out of style.

Why You’ll Love This Recipe

• Authentic Canadian Dessert – A traditional recipe that embodies Canadian baking heritage.
• Flaky & Buttery Pastry – A homemade crust that provides the perfect crisp bite.
• Rich, Gooey Filling – The filling melts in your mouth, balancing sweetness and texture.
• Customizable – Make them plain, with raisins, or with pecans to suit your taste.
• Easy to Make – Simple ingredients and quick preparation make this a foolproof recipe.

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

1. Make the Pastry

• In a bowl, mix flour and salt.
• Cut in the cold butter using a pastry cutter or fingers 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 in plastic wrap, and chill for 30 minutes.

2. Prepare the Tarts

• Preheat oven to 375°F (190°C).
• Roll out the chilled dough on a floured surface and cut into 12 rounds.
• Press each round into a muffin tin, forming tart shells.

3. Make the Filling

• In a mixing bowl, whisk together melted butter, brown sugar, maple syrup, eggs, vanilla, and salt until smooth.
• Stir in raisins or pecans if using.

4. Fill and Bake

• Spoon the filling into the tart shells, filling each about ¾ full.
• Bake for 18-20 minutes, or until the filling is bubbly and slightly set, and the crust is golden brown.

5. Cool and Serve

• Let the tarts cool for 10 minutes before carefully removing them from the tin.
• Enjoy 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: Skip the raisins for a classic, smooth filling.
• Pecan Butter Tarts: Substitute pecans for raisins for a nutty, crunchy texture.
• Runny vs. Firm Filling:
  • For runnier filling, use less baking time.
  • For firmer filling, bake a couple of extra minutes.
• Chocolate Butter Tarts: Add a few chocolate chips to each tart before baking for a chocolatey twist.
• Maple Butter Tarts: Use pure maple syrup instead of corn syrup for a richer flavor.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 1 week. Let them come to room temperature before serving.
• Freezing: Wrap individual tarts and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in a 300°F (150°C) oven for 5-7 minutes to restore a fresh-baked texture.

FAQs

1. What makes butter tarts uniquely Canadian?

Butter tarts are a Canadian dessert staple, known for their gooey filling and flaky crust. They date back to early Canadian settlers and remain popular across the country.

2. Can I use store-bought pastry?

Yes! While homemade pastry provides the best texture, store-bought tart shells work for a quicker version.

3. How do I prevent the filling from overflowing?

Avoid overfilling the tart shells—fill only ¾ full to prevent spills while baking.

4. Can I make the pastry ahead of time?

Yes, the dough can be made in advance and refrigerated for up to 2 days or frozen for 1 month.

5. Why is my filling too runny or too firm?

• Runny filling: Less baking time results in a softer center.
• Firmer filling: More baking time sets the filling completely.

6. Can I substitute maple syrup for corn syrup?

Yes! Maple syrup enhances the flavor and adds a distinct Canadian touch.

7. Do butter tarts need to be refrigerated?

They can be stored at room temperature for a few days, but for longer freshness, refrigerate them.

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 richer, caramel-like flavor, but white sugar can be used for a lighter sweetness.

10. What’s the best way to serve butter tarts?

Butter tarts are best slightly warm or at room temperature, served with tea, coffee, or ice cream.

Conclusion

Classic Canadian Butter Tarts are a nostalgic, sweet, and indulgent dessert that’s easy to make and always a crowd-pleaser. Whether you prefer them plain, with raisins, or with pecans, these tarts are a true Canadian classic that can be enjoyed year-round. Try making a batch today and experience the buttery, gooey goodness for yourself!