Classic Canadian Butter Tarts are a beloved pastry with a flaky, buttery crust and a decadently gooey filling made from brown sugar, butter, and corn syrup. Whether filled with raisins, pecans, or left plain, these bite-sized treats are a staple in Canadian kitchens and a sweet highlight at holidays, potlucks, and tea time.
Why You’ll Love This Recipe
These tarts combine the satisfying crunch of a golden pastry shell with the rich, sticky-sweet flavor of a caramelized filling. They’re easy to make from scratch and deliver impressive results with minimal effort. Customize them with raisins or pecans for extra texture, or keep them simple and classic. Their small size also makes them perfect for sharing or creating a beautiful dessert spread.
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 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the filling:
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup raisins or chopped pecans (optional)
directions
- In a mixing bowl, combine the flour and salt. Add cold butter and cut in using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface and cut into 12 circles (about 4 inches each) to fit a standard muffin tin. Gently press the dough into the cups.
- In another bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt. Stir in raisins or pecans if desired.
- Spoon the filling into the prepared pastry shells, filling each about two-thirds full.
- Bake for 20–25 minutes, until the filling is bubbly and the crust is golden brown.
- Let cool in the muffin tin for 10 minutes before carefully transferring to a wire rack to cool completely.
Servings and timing
- Servings: 12 tarts
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Calories per serving: Approximately 290 kcal
Variations
- No Nuts or Raisins: Make plain butter tarts for a smooth, traditional version.
- Maple Flavor: Replace some or all of the corn syrup with pure maple syrup for added depth.
- Pastry Shortcut: Use pre-made tart shells for a quicker version.
- Mini Tarts: Use a mini muffin tin for bite-sized treats; reduce baking time accordingly.
- Boozy Twist: Add a splash of bourbon or dark rum to the filling for a grown-up variation.
storage/reheating
Store cooled butter tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—just thaw at room temperature before serving.
To reheat, warm gently in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving to maintain the crispness of the pastry.
FAQs
What makes a butter tart uniquely Canadian?
Butter tarts are a distinct Canadian dessert with deep cultural roots, especially in Ontario. Their signature sticky filling and flaky crust make them a national favorite.
Can I use store-bought pastry?
Yes, using frozen tart shells is a convenient option and works well in a pinch.
Why did my filling overflow?
Overfilling or baking at too high a temperature can cause spillage. Fill only two-thirds full and ensure the oven is properly preheated.
Are butter tarts supposed to be runny or firm?
This is a matter of preference. This recipe yields a slightly gooey center, but you can bake a bit longer for a firmer filling.
Can I substitute corn syrup?
Yes, you can use golden syrup or maple syrup as an alternative for a different flavor profile.
How do I prevent the pastry from shrinking?
Chill the pastry before baking and avoid overworking the dough.
Can I make these gluten-free?
Use a gluten-free all-purpose flour blend for the crust to make the recipe gluten-free.
Can I omit eggs?
Eggs help bind the filling, but for an egg-free version, try a mixture of cornstarch and water, though texture may vary.
Do butter tarts freeze well?
Yes, they freeze beautifully. Wrap individually and thaw at room temperature when ready to enjoy.
Can I use dark corn syrup?
Yes, but it will yield a deeper, richer flavor and darker color.
Conclusion
Classic Canadian Butter Tarts are a sweet celebration of tradition and taste. With their buttery crust and molten caramel filling, they offer the perfect balance of indulgence and simplicity. Whether you prefer yours plain, with raisins, or packed with pecans, this timeless recipe brings homemade warmth and national pride to every bite.
Print
Classic Canadian Butter Tarts
- Total Time: 1 hour
- Yield: 12 tarts 1x
- Diet: Vegetarian
Description
These iconic Canadian pastries feature a flaky, tender crust filled with a rich, gooey caramel-like center of brown sugar, butter, and optional raisins or pecans. Perfectly sweet, buttery, and irresistibly sticky.
Ingredients
- For the pastry:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
- For the filling:
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup raisins or chopped pecans (optional)
Instructions
- In a bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough comes together. Form into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface and cut into 12 circles to fit a standard muffin tin. Press into each cup.
- In a bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt. Stir in raisins or pecans if using.
- Spoon filling into each pastry shell, filling about 2/3 full.
- Bake for 20–25 minutes or until filling is bubbly and crust is golden.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a runnier filling, reduce the baking time slightly.
- Butter tarts are best enjoyed at room temperature or slightly chilled.
- You can freeze butter tarts for up to 2 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Canadian
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 21g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
