Canadian Butter Tarts

We handpicked the products and tools linked in this post. If you buy from one of these affiliate links, we may earn a small commission.

Butter tarts are a gooey treat that is sure to be a family favorite.  Make them just how you like them, and you won’t have any leftovers to worry about!

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.

Questions

What are butter tarts?

They are small Canadian pastries filled with a sweet custard-like filling.  The filling can be firm or runny, and often has raisins or nuts added.

What do they taste like?

This treat has crisp pastry and a sweet, sometimes gooey centre.  The taste is similar to pecan pie without the pecans, or French Canadian sugar pie.

What is the origin of this dessert?

Although these tarts have similarities to a few other desserts throughout the world, they are a uniquely Canadian invention.  No one knows how they were invented.

The first published recipe dates back to 1900 in Barrie, Ontario, when Mrs. Mary Ethel MacLeod submitted her recipe to a hospital fundraising cookbook.  In the decades that followed the recipe’s publication, this dessert has become popular from coast to coast in Canada.

Are there butter tarts in America?

They aren’t popular in the United States, so you can’t purchase them in most bakeries.  However, you can definitely make your own!

Why does the filling crystallize?

I’ve never experienced crystallization, but that probably means that the filling wasn’t whisked long enough to dissolve the sugar.  Next time, make sure to mix the filling until the sugar has dissolved.

Why are my butter tarts runny?

Runny ones mean that they were cooked for a shorter time.  For firmer ones, bake longer.  A firmer filling can also be made by using a little less liquid in the filling.

When are they done?

You’ll know they’re done when the pastry is a pale golden brown around the edges, and the filling has puffed and browned.

How are butter tarts made?

They are made by whisking eggs, sugar, corn syrup, melted butter, and light brown sugar until smooth.  The mixture is poured into unbaked pastry shells, and any add-ins such as raisins are put in, and then the treats are baked until golden.

How long do they stay fresh?

They will stay fresh for 3 to 5 days in the fridge and up to 3 months in the freezer.

Do butter tarts have to be refrigerated?

It’s recommended to store them in the fridge, but I’ve never had trouble keeping them at room temperature.  If you do want to keep them at room temperature, I’d recommend eating them within 3 days and keeping them in a cool dry place.

Can they be frozen?

Yes, they can freeze very well.  Seal the fully baked and cooled treats inside of a zip-top freezer bag or airtight container and freeze for up to 3 months.

How to Make

Gather the ingredients for the pastry.  You’ll need all-purpose flour, butter, lard, salt, and cold water.

Rub the butter, lard, salt, and flour together until the mixture resembles coarse crumbs, like in the photo below.

Gradually add the water and mix until a dough forms.  Knead gently a couple times until smooth, then wrap in plastic wrap and chill for at least 1 hour before rolling.

Meanwhile, make the filling.  You’ll need brown sugar, corn syrup, softened butter, egg, raisins, and vanilla extract.

Soak the raisins in 1/4 cup of boiling water to soften and plump them.

Whisk together all the filling ingredients until smooth.  This will take a minute of whisking.

Once the pastry has chilled, roll it out to a little less than 1/8 inch thick.  Cut it into 4 inch circles and line a 12-hole muffin pan with the pastry circles.

Drain the soaked raisins and put them in the bottom of the pastry shells.

Fill the shells about 3/4 full of the filling.

Bake at 200 F for 15 minutes, then raise the temperature to 350 F and bake for 10-15 minutes, until the pastry and filling has browned.  Watch them closely, as they can start to overflow towards the end of the baking time.

Let the tarts cool for 5 minutes in the pan, then remove them from the pan and let them cool on a wire rack.  Enjoy at room temperature.

Variations

• Don’t want to use corn syrup?  Boil down some maple syrup until it is as thick as corn syrup and use an equal amount of that instead.
• Want to cut the sweetness?  Add 1/2 teaspoon of distilled white vinegar or apple cider vinegar to the filling.
• Want runnier tarts?  Shorten the baking time by a couple minutes.
• Want firmer ones?  Use 2 eggs instead of one in the filling.
• Looking for more add-ins?  Raisins are the best, but walnuts or pecans are good choices.  Please don’t use chocolate chips.

Pro Tips

• Use homemade pastry for the best taste.  Only use store-bought if you’re in a pinch.
• Be sure to whisk the filling well.  This ensures that the sugar has dissolved and the butter is evenly incorporated.
• Don’t overfill.  Otherwise, they’ll overflow in the oven.
• Bake at 200 F first, then at 350 F.  This will reduce any boiling over of the filling as they bake.

Recommended Tools

• Measuring Cup: this is a sturdy measuring cup with a convenient spout for pouring.
• Whisks: we love these whisks!  They don’t bend out of shape or rust easily.
• Muffin Pan: this non stick muffin pan will easily release the tarts.
• Cooling Racks: keep your freshly baked tarts crisp as they cool with these racks.

Other Treats You’ll Love

• Nanaimo Bars
• Maple Walnut Cake
• Earl Grey Shortbread
• Mince Pies
• Cardamom Snaps

The pleasure of a 5-star review would be greatly appreciated.

Canadian Butter Tarts

---

★★★★★

5 from 3 reviews

• Author: Emma
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 tarts 1x

Print Recipe

Pin Recipe

Description

This easy recipe for Canadian butter tarts shows you how to make this amazing dessert.  This old fashioned treat has a buttery filling, crisp pastry, and juicy raisins.  These gooey butter tarts are sure to be a favorite with family and friends!

---

Scale 1x2x3x

Ingredients

For the Pastry

• 2 3/4 cups all-purpose flour (330g)
• 5 tablespoons unsalted butter, chilled (70g)
• 1/4 cup lard (40g)
• 1/4 teaspoon salt
• 1/3 cup ice water (80 ml)

For the Filling

• 1/4 cup unsalted butter, softened (58g)
• 1 cup light brown sugar, packed (200g)
• 1/2 cup corn syrup (120 ml)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup raisins (optional; 80g)

---

Instructions

Making the Pastry

1. Pour the flour into a mixing bowl and add the butter, lard, and salt.  Rub the fats into the flour by pinching and mixing it with your fingers until the mixture resembles coarse breadcrumbs.
2. Gradually add just enough ice water to hold the mixture together into a dough.  Make sure that there’s no flour left at the bottom of the bowl.
3. Gently knead the pastry a few times, then shape it into a disc and wrap it tightly in plastic wrap.  Chill it in the fridge for at least 1 hour before rolling.  This relaxes the gluten in the pastry and firms up the butter and lard in the dough.

Making the Butter Tart Filling

1. Preheat the oven to 200 F.
2. If you’re adding raisins, pour 1/4 cup (60 ml) of boiling water on top of the raisins and let them soak while you’re making the filling.
3. Whisk together the softened butter, brown sugar, corn syrup, eggs, and vanilla extract until well-combined and smooth.  Set aside.
4. Roll out the chilled pastry to 1/8″ thick on a lightly floured surface.  Cut out as many 4-inch circles as you can, re-rolling the scraps to get more rounds.  Line a 12-hole muffin pan with the pastry circles, making sure to get the pastry into the corners of the pan.
5. Drain the raisins and sprinkle them in the bottom of each tart.
6. Fill each pastry shell 3/4 full with the filling.  Be careful not to overfill, as this will cause them to overflow in the oven.

Baking the Butter Tarts

1. Bake at 200 F for 15 minutes, then turn the heat up to 350 F and bake for another 10-15 minutes.  Watch the tarts closely towards the end of the baking time, as the filling can overflow.  They are done when the pastry is a pale golden brown around the edges and the filling is browned.
2. Let them cool in the pan for 5 minutes, then remove them and place on a wire rack to cool completely.
3. Serve at room temperature.  Store leftover ones in the fridge for up to 5 days, or freeze for up to 3 months.

---

Notes

• Use homemade pastry for the best taste.  Only use store-bought if you’re in a pinch.
• Be sure to whisk the filling well.  This ensures that the sugar has dissolved and the butter is evenly incorporated.
• Don’t overfill.  Otherwise, they’ll overflow in the oven.
• Bake at 200 F first, then at 350 F.  This will reduce any boiling over of the filling as they bake.

• Category: Tarts
• Method: Oven
• Cuisine: Canadian

Keywords: butter tarts, Canadian desserts

Recipe Card powered by

This recipe was originally published on November 2, 2017.

Save

Save

Save