Butter Tarts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Preheat Oven: Set the oven temperature to 350°F (175°C).
- 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.
- Fill Tart Shells: Gently ladle the filling evenly into the chilled tart shells in the muffin pan.
- Bake: Bake for 20 to 25 minutes, or until the pastry is golden brown and the filling is slightly puffed.
- 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
Find it online: https://tastewithamy.com/butter-tarts-recipe/
