Description
These Canadian Butter Tarts are a beloved classic—flaky pastry shells filled with a rich, gooey mixture of butter, brown sugar, and syrup. Whether you enjoy them runny or firm, with raisins or pecans, these nostalgic treats are perfect for the holidays, teatime, or anytime you’re craving a sweet, caramel-like indulgence. Keywords: Canadian butter tarts, homemade tart recipe, maple syrup tart, classic Canadian dessert, gooey butter tarts, flakey pastry dessert.
Ingredients
For the Pastry:
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1 1/4 cups all-purpose flour
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1/4 tsp salt
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1/2 cup cold unsalted butter, cubed
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3 to 4 tbsp ice water
For the Filling:
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1/2 cup packed brown sugar
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1/2 cup corn syrup (or maple syrup)
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1/4 cup unsalted butter, melted
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1 large egg
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1 tsp vanilla extract
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1 tbsp white vinegar
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1/4 tsp salt
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Optional: 1/2 cup raisins or chopped pecans
Instructions
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In a bowl, whisk together flour and salt. Cut in butter with a pastry cutter or fingers until crumbly.
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Add ice water, 1 tablespoon at a time, mixing until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
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Preheat oven to 375°F (190°C). Roll out dough and cut circles to fit a standard muffin tin. Press into each well.
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In another bowl, whisk together brown sugar, syrup, melted butter, egg, vanilla, vinegar, and salt until smooth.
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Optional: place raisins or pecans at the bottom of each pastry shell.
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Pour filling over, filling each about 2/3 full.
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Bake for 20–25 minutes or until filling is bubbling and pastry is golden.
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Cool in the pan for 10 minutes, then remove to a rack to cool completely.
Notes
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For a runnier filling, reduce baking time slightly. For firmer centers, bake a few extra minutes.
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Use maple syrup for a Canadian twist.
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Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
