Name: Best Classic Canadian Butter Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: Canadian
Ingredients: 2 ½ cups all-purpose flour; 1 cup unsalted butter, cold and cubed; ½ tsp salt; ¼ cup ice water; ½ cup unsalted butter, melted; 1 cup brown sugar; ½ cup corn syrup (or maple syrup); 2 large eggs; 1 tsp vanilla extract; ¼ tsp salt; ½ cup raisins or chopped pecans (optional)

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A Truly Irresistible Canadian Dessert

Golden, flaky pastry filled with a rich, buttery, and slightly gooey filling—Canadian butter tarts are a classic treat that never goes out of style. These tarts strike the perfect balance between sweet and buttery, with a crisp shell that holds the luscious filling beautifully. Whether you prefer them runny or firm, with raisins or without, this recipe has you covered.

My Love for Butter Tarts

Growing up in Canada, butter tarts were a staple at every holiday gathering and family celebration. I remember my grandmother baking batches of these with the perfect caramelized filling and tender crust. There’s something deeply nostalgic about biting into a homemade butter tart, and after years of testing, I’ve perfected this classic recipe so you can enjoy the same homemade magic.

Ingredient Notes

Butter – Unsalted, for a rich, flavorful filling and flaky pastry.
Brown sugar – Gives the filling its deep caramel-like sweetness.
Corn syrup – Helps create the gooey consistency that defines butter tarts.
Eggs – Essential for structure and stability in the filling.
Vanilla extract – Adds a warm, aromatic touch.
Raisins (optional) – Traditional in many butter tart recipes, but you can leave them out or substitute with chopped pecans or walnuts.
Pastry dough – Use homemade or store-bought; the key is to keep it cold for the best texture.

Substitutions and Variations: Swap corn syrup with maple syrup for a uniquely Canadian twist, or add a pinch of cinnamon for extra depth.

Step-by-Step Instructions

Prepare the Pastry

Roll out the pastry dough and cut circles to fit a muffin tin. Press each piece into the tin and chill while preparing the filling.

Make the Filling

Whisk together melted butter, brown sugar, corn syrup, eggs, and vanilla until smooth. Stir in raisins if using.

Fill and Bake

Spoon the filling into the chilled pastry shells, filling each about two-thirds full. Bake in a preheated 375°F (190°C) oven for 18-22 minutes until the edges are golden and the centers are slightly set.

Cool and Enjoy

Let the tarts cool in the tin for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Expert Tips for the Best Butter Tarts

Chill the dough – Cold pastry ensures a flaky crust.
Avoid overfilling – The filling will bubble up as it bakes, so leave space to prevent overflow.
Adjust texture preference – For runnier tarts, bake slightly less; for firmer tarts, bake a bit longer.

Serving Suggestions

Enjoy butter tarts with a cup of coffee or tea for a classic pairing. They also make an excellent addition to dessert platters or holiday cookie exchanges.

Storage and Reheating Tips

Store butter tarts in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To freeze, place them in a single layer and store for up to three months. Reheat in a low oven to restore freshness.

Frequently Asked Questions

Can I use maple syrup instead of corn syrup?

Yes! Maple syrup adds a wonderful depth of flavor, making the tarts even more Canadian.

Why did my filling overflow?

Overfilling the tarts can cause the filling to bubble over. Leave some space in each shell to prevent spills.

How do I keep the crust from getting soggy?

Chilling the pastry before baking helps maintain a crisp crust, and baking until the filling is just set prevents excess moisture.

Can I make mini butter tarts?

Absolutely! Use a mini muffin tin and adjust the baking time to 12-15 minutes.

Final Thoughts

Butter tarts are a timeless Canadian treat that everyone should try making at least once. Whether you love them firm or gooey, plain or with nuts, this recipe is the perfect base. I’d love to hear how yours turn out—let me know in the comments!