Butter Tarts Recipe

Butter tarts are a classic Canadian dessert, featuring a flaky, buttery pastry shell filled with a rich, gooey caramel-like filling. These sweet and slightly chewy tarts are made with brown sugar, butter, and eggs, creating the perfect balance of sweetness and texture.

Whether you prefer them with raisins, pecans, or just plain, butter tarts are simple to make and absolutely irresistible. They’re perfect for holidays, special occasions, or anytime you’re craving a nostalgic treat!

Kitchen Equipment Needed

• Muffin tin
• Rolling pin
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Pastry cutter or food processor (if making homemade crust)

Ingredients Overview

• Pastry Shells: A buttery, flaky crust holds the gooey filling.
• Brown Sugar & Butter: Creates the caramelized, rich filling.
• Eggs: Helps thicken and set the filling.
• Vanilla & Vinegar: Adds flavor and balances the sweetness.

Ingredients

For the Pastry (or use store-bought tart shells)

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Butter Tart Filling

• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/4 cup corn syrup or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar (balances sweetness)
• 1/4 teaspoon salt
• 1/2 cup raisins, chopped pecans, or chocolate chips (optional)

Directions

Step 1: Prepare the Pastry

1. In a bowl, mix flour and salt. Cut in cold butter using a pastry cutter or food processor until crumbly.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
3. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.

Step 2: Roll & Cut the Pastry

1. Preheat oven to 375°F (190°C).
2. Roll out the dough on a lightly floured surface to 1/8-inch thickness.
3. Cut into 3-inch circles and press into a muffin tin. Chill while making the filling.

Step 3: Make the Filling

1. In a bowl, whisk together melted butter, brown sugar, corn syrup, egg, vanilla, vinegar, and salt until smooth.
2. Stir in raisins or nuts, if using.

Step 4: Assemble & Bake

1. Fill each tart shell 2/3 full with the filling.
2. Bake for 18-22 minutes, until the filling is set but still slightly soft in the center.
3. Let cool in the pan for 5 minutes, then transfer to a rack.

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Nutrition (per tart, ~12 servings)

• Calories: ~230
• Fat: ~12g
• Carbohydrates: ~30g
• Protein: ~2g

Expert Tips

• For Runny Filling: Bake closer to 18 minutes for a gooier center.
• For Firmer Filling: Bake closer to 22 minutes until fully set.
• For Extra Flakiness: Chill the dough before rolling and cutting.

FAQs

Can I make these ahead of time?
Yes! Store in an airtight container for up to 5 days or freeze for up to 2 months.

How do I prevent butter tarts from overflowing?
Don’t overfill the tart shells—stick to 2/3 full.

Can I make butter tarts without corn syrup?
Yes! Swap it with maple syrup or honey for a richer flavor.

Storing & Freezing

• Storing: Keep at room temperature for 2 days or in the fridge for up to 5 days.
• Freezing: Freeze in a single layer for up to 2 months and thaw at room temperature.

Substitutions & Variations

• Pecan Butter Tarts: Swap raisins for chopped pecans.
• Chocolate Butter Tarts: Stir in mini chocolate chips instead of raisins.
• Maple Butter Tarts: Use maple syrup instead of corn syrup for extra flavor.

Butter Tarts Recipe

Butter tarts are a **classic Canadian dessert**, featuring a **flaky, buttery pastry shell filled with a rich, gooey caramel-like filling**.

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Ingredients Equipment Method

Ingredients

  

• #### **For the Pastry or use store-bought tart shells**
• - 1 1/2 cups all-purpose flour
• - 1/2 teaspoon salt
• - 1/2 cup unsalted butter cold and cubed
• - 3-4 tablespoons ice water
• #### **For the Butter Tart Filling**
• - 1/2 cup unsalted butter melted
• - 1 cup packed brown sugar
• - 1/4 cup corn syrup or maple syrup
• - 1 large egg
• - 1 teaspoon vanilla extract
• - 1 teaspoon white vinegar balances sweetness
• - 1/4 teaspoon salt
• - 1/2 cup raisins chopped pecans, or chocolate chips (optional)

Equipment

• - Muffin tin
• - Rolling pin
• Mixing bowls
• Measuring cups and spoons
• Whisk
• - Pastry cutter or food processor (if making homemade crust)

Method

 

1. #### **Step 1: Prepare the Pastry**
2. In a bowl, mix **flour and salt**. Cut in **cold butter** using a pastry cutter or food processor until crumbly.
3. Gradually add **ice water**, one tablespoon at a time, mixing until the dough comes together.
4. Form into a **disc, wrap in plastic wrap**, and chill for **30 minutes**.
5. #### **Step 2: Roll & Cut the Pastry**
6. Preheat oven to **375°F (190°C)**.
7. Roll out the dough on a lightly floured surface to **1/8-inch thickness**.
8. Cut into **3-inch circles** and press into a muffin tin. Chill while making the filling.
9. #### **Step 3: Make the Filling**
10. In a bowl, whisk together **melted butter, brown sugar, corn syrup, egg, vanilla, vinegar, and salt** until smooth.
11. Stir in **raisins or nuts**, if using.
12. #### **Step 4: Assemble & Bake**
13. Fill each tart shell **2/3 full** with the filling.
14. Bake for **18-22 minutes**, until the filling is set but still slightly soft in the center.
15. Let cool in the pan for **5 minutes**, then transfer to a rack.