Butter Tarts Recipe

Introduction

Butter tarts are a classic Canadian dessert featuring a flaky pastry shell filled with a buttery, sweet, and gooey filling. Whether you enjoy them warm or chilled, these tarts offer a perfect balance of textures and flavors that delight every time.

Ingredients

• 1 ¾ cups all-purpose flour (227 grams)
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed (112 grams)
• ⅓ cup cold water
• 1 cup packed brown sugar (190 grams)
• ½ cup golden corn syrup
• ¼ cup salted butter, melted
• 2 eggs
• 1 teaspoon white vinegar (optional)
• 1 teaspoon vanilla extract
• Optional: ½ cup raisins or pecans

Instructions

1. Step 1: In a large bowl, stir together the flour, sugar, and salt.
2. Step 2: Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs with pea-sized chunks.
3. Step 3: Add 2 to 3 tablespoons of cold water and work the dough with your hands until it comes together in a ball. Add extra water if needed.
4. Step 4: Shape the dough into a thick disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 1 week.
5. Step 5: Roll out the pastry on a large piece of parchment paper, then cut out 3½-4 inch rounds using a cookie cutter or large cup.
6. Step 6: Place rounds into a 12-cup muffin pan, gently pressing the dough into the bottom and sides of each cup. Freeze the pan for 10 to 15 minutes.
7. Step 7: Preheat the oven to 350°F (175°C).
8. Step 8: Whisk together brown sugar, corn syrup, melted butter, eggs, vinegar (if using), and vanilla extract in a large bowl.
9. Step 9: If desired, fold in raisins or pecans.
10. Step 10: Gently ladle the filling evenly into the chilled tart shells.
11. Step 11: Bake for 20 to 25 minutes, until the pastry is golden and the filling has puffed slightly.
12. Step 12: Let the tarts cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
13. Step 13: Serve warm, at room temperature, or chilled. The filling firms up more when chilled.

Tips & Variations

• For a richer flavor, use dark corn syrup instead of golden corn syrup.
• Add chopped pecans or raisins for added texture and sweetness.
• Use cold butter and water to ensure a flaky pastry crust.
• If you prefer a less sweet filling, reduce the brown sugar slightly or omit the vinegar.
• Make the tart shells ahead of time and freeze; fill and bake them when ready.

Storage

Store butter tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in a warm oven or microwave to enjoy the filling warm again. You can also freeze baked tarts for up to 1 month; thaw in the refrigerator and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough in advance?

Yes, the dough can be made and refrigerated for up to one week or frozen for longer storage. Just thaw before rolling out and assembling your tarts.

What can I substitute for corn syrup?

If you don’t have corn syrup, you can use an equal amount of honey or maple syrup, but keep in mind it may slightly alter the texture and flavor of the filling.

Butter Tarts Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

Classic Canadian Butter Tarts feature a flaky, buttery pastry shell filled with a rich, gooey filling made from brown sugar, corn syrup, butter, eggs, and vanilla. Optional additions like raisins or pecans add delightful texture and flavor to these beloved sweet treats, enjoyed warm, chilled, or at room temperature.

• Author: Amy
• Prep Time: 1 hour 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 butter tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Canadian

Ingredients

Scale 1x2x3x

Pastry Tart Shell

• 1 ¾ cup all-purpose flour (227 grams)
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed (112 grams)
• ⅓ cup cold water (plus 1–2 tbsp extra as needed)

Butter Tart Filling

• 1 cup brown sugar, packed (190 grams)
• ½ cup golden corn syrup
• ¼ cup salted butter, melted
• 2 eggs
• 1 teaspoon white vinegar (optional)
• 1 teaspoon vanilla extract
• Optional: ½ cup raisins or pecans

Instructions

1. Make Pastry Tart Shells: In a large bowl, combine the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles pea-sized crumbs.
2. Form Dough: Stir in 2 to 3 tablespoons of cold water and knead gently until the dough comes together as a ball, adding more water if necessary. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 1 week.
3. Prepare Tart Shells: Roll out the chilled dough on parchment paper. Use a cookie cutter or cup to cut 3½–4 inch rounds. Carefully press each round into the cups of a 12-cup muffin pan. Freeze the pan for 10 to 15 minutes to chill the shells before filling.
4. Preheat Oven: Set the oven temperature to 350°F (175°C).
5. Make Filling: Whisk together brown sugar, corn syrup, melted butter, eggs, white vinegar (if using), and vanilla extract until smooth. Fold in raisins or pecans if desired.
6. Fill Tart Shells: Gently ladle the filling evenly into the chilled tart shells in the muffin pan.
7. Bake: Bake for 20 to 25 minutes, or until the pastry is golden brown and the filling is slightly puffed.
8. Cool and Serve: Let the tarts cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Serve warm, at room temperature, or chilled—the colder the tart, the firmer the filling.

Notes

• Chilling the dough is essential for a flaky tart shell.
• White vinegar helps balance the sweetness but is optional.
• You can customize fillings by adding raisins or pecans.
• Butter tart filling is very sweet, so using quality ingredients enhances the flavor.
• Store leftover tarts in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.

Keywords: Butter Tarts, Canadian Dessert, Sweet Tarts, Classic Butter Treats, Homemade Pastry