Canadian Butter Tarts

Canadian Butter Tarts are a classic dessert beloved for their rich, gooey centers and flaky pastry shells. With a filling made from brown sugar, butter, and syrup, these tarts have a deeply caramelized flavor and a melt-in-your-mouth texture. Whether served plain or with raisins or pecans, they’re a cherished part of Canadian culinary tradition—perfect for holidays, tea time, or as an everyday indulgence.

Why You’ll Love This Recipe

Butter tarts are simple yet decadent, offering a delightful contrast between the crisp pastry shell and the gooey, buttery filling. They’re highly customizable—firm or runny, with or without nuts or raisins—and they make the perfect individual dessert. This recipe yields a balanced filling that’s not overly sweet, and the homemade crust adds a touch of rustic charm. These tarts are guaranteed to impress both seasoned bakers and dessert lovers alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pastry:

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3 to 4 tbsp ice water

For the filling:

• 1/2 cup packed brown sugar
• 1/2 cup corn syrup (or maple syrup for a richer flavor)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• 1/4 tsp salt
• Optional: 1/2 cup raisins or chopped pecans

Directions

1. Make the Pastry:
   • In a medium mixing bowl, whisk together the flour and salt.
   • Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
   • Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Filling:
   • In a separate bowl, whisk together the brown sugar, corn syrup (or maple syrup), melted butter, egg, vanilla extract, vinegar, and salt until smooth and well combined.
3. Assemble the Tarts:
   • Preheat the oven to 375°F (190°C).
   • Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
   • Cut out circles to fit a standard muffin tin (about 4 inches in diameter).
   • Gently press the dough rounds into the wells of the muffin tin.
   • If using, place a few raisins or chopped pecans in the bottom of each tart shell.
   • Pour the filling into each shell, filling about two-thirds full to allow room for bubbling.
4. Bake and Cool:
   • Bake for 20–25 minutes, or until the filling is bubbling and the crust is golden brown.
   • Let the tarts cool in the pan for at least 10 minutes before gently removing. Transfer to a wire rack to cool completely.

Servings and timing

• Servings: 12 butter tarts
• Prep Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes
• Calories: Approximately 270 kcal per tart

Variations

• Maple Version: Use pure maple syrup in place of corn syrup for deeper flavor.
• Nut-Free: Omit nuts for a smooth-textured tart.
• Crispier Shell: Chill the filled tarts for 15 minutes before baking to help the crust hold shape.
• Mini Tarts: Use a mini muffin tin and reduce baking time to 12–15 minutes.
• Boozy Twist: Add 1 tbsp of bourbon or dark rum to the filling for a richer taste.

Storage/Reheating

Store butter tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature or warm briefly in the oven before serving. They can also be frozen for up to 2 months—wrap individually and thaw overnight in the refrigerator or at room temperature.

FAQs

Can I use store-bought pastry shells?

Yes, if short on time, pre-made tart shells can be used. However, homemade pastry adds a superior flavor and texture.

Are butter tarts supposed to be runny or firm?

Both versions are traditional. This recipe produces a balanced filling—gooey but not overly runny. Reduce baking time slightly for a runnier texture.

Why is vinegar used in the filling?

Vinegar helps balance the sweetness and adds subtle tang, enhancing the caramel flavor.

Can I make these tarts ahead of time?

Yes, they can be made 1–2 days in advance and stored covered. They also freeze well for longer storage.

What’s the best way to prevent the filling from overflowing?

Only fill the tart shells about two-thirds full and avoid overloading with raisins or nuts.

Can I use maple syrup instead of corn syrup?

Yes, pure maple syrup adds a richer, more complex sweetness and is a popular alternative in Canada.

How do I make the crust extra flaky?

Use very cold butter and minimal handling. Chill the dough before rolling and again before baking if time permits.

Are butter tarts the same as pecan pie?

They share similarities but butter tarts are smaller, more delicate, and often include vinegar for balance. They’re uniquely Canadian in flavor and texture.

Can I use a food processor for the dough?

Yes, pulse the flour, salt, and butter until crumbly, then add water slowly just until it comes together.

What size cutter should I use for the pastry?

A 4-inch round cutter fits most standard muffin tins. Adjust as needed depending on your pan.

Conclusion

Canadian Butter Tarts are a timeless treat that combine flaky pastry and a rich, gooey filling in one irresistible bite. Whether you prefer them with raisins, pecans, or just the classic filling, these little tarts offer a taste of Canadian tradition that’s perfect for any time of year. Simple to make and endlessly customizable, they’re a must-bake for anyone who loves caramelized desserts and buttery pastry.

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