The Best Classic Canadian Butter Tarts Recipe

Introduction

Butter tarts are a beloved classic Canadian treat, known for their flaky pastry and sweet, gooey filling. This recipe delivers perfectly balanced butter tarts with a rich syrupy center and a crisp crust that melts in your mouth.

Ingredients

• 1/2 cup lightly packed brown sugar
• 1/2 cup corn syrup
• 1/4 cup butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup raisins (substitute pecans, walnuts, or chocolate chips if desired)
• 2 1/4 cups flour (pastry flour preferred, all-purpose works too)
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/2 cup shortening, very cold and cut into cubes
• 1/2 cup butter, very cold and cut into cubes
• 6 tbsp ice water (approximately, enough to bring the dough together)

Instructions

1. Step 1: Pulse the cold butter and shortening into the flour, brown sugar, and salt using a food processor until the fat pieces are about pea-sized.
2. Step 2: Sprinkle ice water over the mixture and gently toss with a fork until the dough just comes together. Avoid overworking.
3. Step 3: Form the dough into two rounds about an inch thick, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Step 4: Roll out the dough on a lightly floured surface and cut into 4-inch rounds. Fit the rounds into muffin cups and chill in the fridge or freezer while preparing the filling.
5. Step 5: In a bowl, combine brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt. Mix well.
6. Step 6: Sprinkle raisins evenly in the bottom of each pastry-lined muffin cup.
7. Step 7: Fill the cups about two-thirds full with the syrup mixture.
8. Step 8: Bake on the bottom shelf of a preheated oven at 425°F (220°C) for 12 to 15 minutes.
9. Step 9: Cool completely on a wire rack before carefully removing tarts from the pans.

Tips & Variations

• Use pastry flour for a more delicate crust, but all-purpose flour works fine too.
• Substitute raisins with chopped pecans, walnuts, or chocolate chips for different flavors.
• Chilling the pastry before baking helps create an extra flaky crust.
• Fill the tarts about two-thirds full to avoid overflow during baking.

Storage

Store butter tarts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat in a low oven for a few minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the dough can be made ahead and refrigerated for up to 2 days or frozen for longer storage. Just bring it back to a cool temperature before rolling out.

What if I don’t like raisins?

You can easily substitute raisins with nuts like pecans or walnuts, or even chocolate chips to suit your taste.

The Best Classic Canadian Butter Tarts Recipe

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4.6 from 508 reviews

This recipe for Classic Canadian Butter Tarts offers a perfect balance of sweet and flaky, featuring a rich, buttery filling with a hint of vanilla and the traditional burst of raisins atop a tender, flaky pastry crust. Ideal for dessert or a special treat with tea, these tarts highlight the beloved Canadian classic with simple ingredients and easy preparation.

• Author: Amy
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 12 butter tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Canadian

Ingredients

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Filling

• 1/2 cup lightly packed brown sugar
• 1/2 cup corn syrup
• 1/4 cup butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup raisins (optional substitutions: pecans, walnuts, or chocolate chips)

Pastry Dough

• 2 1/4 cups flour (pastry flour preferred, all-purpose acceptable)
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/2 cup shortening, very cold and cut into cubes
• 1/2 cup butter, very cold and cut into cubes
• 6 tbsp ice water (approximate, just enough to bring dough together)

Instructions

1. Prepare the dough mixture: Pulse the cold butter and shortening into the flour, brown sugar, and salt using a food processor until the fat is reduced to pea-sized pieces, ensuring a flaky crust texture.
2. Add ice water: Sprinkle the ice water over the flour mixture and gently toss with a fork just until the dough comes together, careful not to overwork it to maintain tenderness.
3. Shape and chill the dough: Form the dough into two rounds about an inch thick, wrap each in plastic wrap, and refrigerate for about 30 minutes to relax the gluten and firm the fats.
4. Roll out and cut pastry: On a lightly floured surface, roll out the chilled dough and cut into 4-inch rounds. Fit each round into the cups of a muffin tin, then chill again in the fridge or freezer to keep the pastry cold for optimal flakiness.
5. Make the filling: In a bowl, combine brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt; mix well to create a smooth syrup filling. Reserve the raisins for later.
6. Assemble tarts: Sprinkle raisins evenly in the bottom of each pastry-lined muffin cup, then fill each cup two-thirds full with the syrup mixture, taking care not to overflow.
7. Bake the tarts: Place the muffin tin on the bottom shelf of a preheated oven at 425°F (220°C) and bake for 12 to 15 minutes until the filling is bubbly and the crust is golden.
8. Cool and serve: Remove the tarts from the oven and cool completely on a wire rack before carefully removing them from the pans to prevent breaking.

Notes

• Use cold fat and cold water to ensure a flaky pastry crust.
• Chilling the dough before and after shaping helps maintain structure and flakiness.
• For variation, substitute raisins with nuts or chocolate chips as preferred.
• Placing pastry in the freezer briefly before baking helps avoid shrinking and improves flakiness.
• Watch baking times closely to prevent the filling from overcooking or cracking.

Keywords: Butter tarts, Canadian dessert, classic butter tarts, flaky pastry, sweet syrup filling, raisin tarts