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Classic Canadian Butter Tarts

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These Classic Canadian Butter Tarts are the perfect mix of rich, buttery filling and a flaky, melt-in-your-mouth pastry. A beloved Canadian treat, perfect for any occasion! Whether you fill them with raisins or chopped pecans, these butter tarts are sure to satisfy your sweet tooth

Ingredients

Scale
  1. For the Pastry:
    • 2 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 cup cold unsalted butter, cubed
    • 1/4 cup ice water
    • 1 tablespoon white vinegar

    For the Filling:

    1. 1/2 cup unsalted butter, melted and slightly cooled
    2. 1 cup packed brown sugar
    3. 1/2 cup light corn syrup
    4. 2 large eggs, lightly beaten
    5. 1 teaspoon pure vanilla extract
    6. 1/4 teaspoon salt
    7. 1/2 cup raisins or chopped pecans (optional)

Instructions

Make the Pastry Dough:

  1. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  2. In a small bowl, mix the ice water and vinegar. Gradually add this to the flour mixture, stirring just until the dough comes together. Do not overmix.
  3. Shape the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling: 4. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth and well combined. If using raisins or pecans, add them to the filling mixture.

Assemble the Butter Tarts: 5. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with pastry shells. 6. On a floured surface, roll out one dough disc to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut circles. Press each circle gently into the muffin cups, ensuring the edges are even. 7. Fill each pastry shell about 2/3 full with the prepared filling.

Bake the Tarts: 8. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center, and the pastry is golden brown. 9. Remove from the oven and allow the tarts to cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.

Serve and Enjoy: 10. Butter tarts can be served warm or at room temperature. Store leftovers in an airtight container for up to 3 days or refrigerate for longer storage.

Notes

  • You can use either raisins or pecans, or both, depending on your preference. If you want a more traditional butter tart, raisins are the classic choice.
  • Be sure not to overmix the dough to keep it flaky and tender.
  • These butter tarts can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

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