Why You’ll Love The Best Classic Canadian Butter Tarts Recipe
I appreciate how this recipe creates authentic butter tarts with a perfectly flaky homemade pastry and a rich filling. I like that the recipe allows for customization, making it easy to include raisins, nuts, or even chocolate chips depending on my mood. The filling is sweet, buttery, and full of classic flavor, while the pastry stays tender and crisp. I also enjoy that these tarts are perfect for holidays, family gatherings, or whenever I crave a truly Canadian dessert.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 ¼ cups flour, pastry flour is best to use but all-purpose will do
1 tablespoon brown sugar
½ teaspoon salt
½ cup shortening, Very cold and cut in cubes
½ cup butter, Very cold and cut in cubes
6 tablespoon ice water, approximately, enough to bring the dough together
½ cup lightly packed brown sugar
½ cup corn syrup
¼ cup butter, melted
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup raisins, substituting, pecans, walnuts or chocolate chips also make good variations
Directions
To Prepare the Pastry
I pulse the cold butter and shortening into the flour, brown sugar, and salt using a food processor until the mixture resembles coarse crumbs with pea-sized pieces.
I sprinkle the ice water over the mixture and gently toss it with a fork until the dough just comes together.
I avoid overworking the dough and handle it only enough to keep it combined.
I divide the dough into two rounds about one inch thick.
I wrap each round in plastic wrap and refrigerate them for about 30 minutes.
I roll the chilled dough on a lightly floured surface.
I cut rounds using a 4-inch cutter and fit them into muffin cups.
I place the prepared pastry shells in the refrigerator or freezer while preparing the filling.
To Make the Filling
I combine the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt in a bowl.
I mix everything together until smooth and well combined.
I sprinkle the raisins evenly into the bottom of each pastry-lined muffin cup.
I fill each tart shell about two-thirds full with the syrup mixture.
I bake the tarts on the bottom rack of a preheated 425°F oven for 12 to 15 minutes.
I allow the tarts to cool completely on a wire rack before removing them from the pans.
Servings and Timing
Yield: 12 large tarts
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Variations
I sometimes replace the raisins with chopped pecans or walnuts for added crunch and nutty flavor. When I want a sweeter twist, I use chocolate chips in place of the raisins. I also enjoy creating a firmer filling by adding an extra egg, increasing the brown sugar to ¾ cup, and reducing the corn syrup to ¼ cup. For a festive variation, I occasionally add a pinch of cinnamon or nutmeg to the filling mixture.
Storage/Reheating
I store cooled butter tarts in an airtight container at room temperature for up to 3 days. For longer storage, I keep them refrigerated for up to a week. I can also freeze them for up to 3 months by wrapping them individually and placing them in a freezer-safe container. When I am ready to enjoy them, I thaw them at room temperature and warm them briefly in the oven for a freshly baked taste.
FAQs
What is a Canadian butter tart?
I consider it a classic Canadian dessert featuring a flaky pastry shell filled with a sweet, buttery syrup filling.
Should butter tart filling be runny or firm?
I find that personal preference determines the texture, as some people enjoy a runnier filling while others prefer it more set.
Can I leave out the raisins?
I often do, and the tarts are still delicious without them.
Can I use all-purpose flour instead of pastry flour?
I can substitute all-purpose flour successfully if pastry flour is unavailable.
Why should the pastry be kept cold?
I keep the dough cold because it helps create a flakier and more tender crust during baking.
Can I make the pastry ahead of time?
I often prepare the dough a day in advance and keep it refrigerated until needed.
How do I prevent the filling from overflowing?
I fill the tart shells only about two-thirds full to allow room for bubbling during baking.
Can I freeze butter tarts?
I freeze them regularly, and they thaw beautifully when stored properly.
What other mix-ins can I use?
I like using pecans, walnuts, or chocolate chips as alternatives to raisins.
How do I know when the tarts are done?
I look for lightly browned pastry and a filling that is bubbling and set around the edges.
Conclusion
I love these classic Canadian butter tarts because they perfectly balance flaky pastry with a rich, buttery filling that never goes out of style. Their versatility, comforting flavor, and timeless appeal make them a favorite dessert for family gatherings, holidays, and everyday indulgence. Whether I enjoy them with raisins, nuts, or chocolate chips, they always deliver a delicious taste of Canadian baking tradition.
These classic Canadian butter tarts feature a flaky homemade pastry shell filled with a rich, buttery, caramel-like filling. A beloved Canadian dessert, they can be customized with raisins, nuts, or chocolate chips for a delicious traditional treat.
Author:Amy
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:12 large tarts
Category:Dessert
Method:Bake
Cuisine:Canadian
Diet:Vegetarian
Ingredients
2 1/4 cups flour (pastry flour preferred or all-purpose flour)
1 tbsp brown sugar
1/2 tsp salt
1/2 cup shortening, very cold and cubed
1/2 cup butter, very cold and cubed
6 tbsp ice water, approximately
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
Instructions
In a food processor, pulse the flour, brown sugar, and salt with the cold butter and shortening until the mixture resembles coarse crumbs with pea-sized pieces.
Sprinkle in the ice water and gently mix until the dough just comes together. Do not overwork the dough.
Divide the dough into two rounds about 1 inch thick, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll the chilled dough on a lightly floured surface and cut into 4-inch rounds.
Fit the dough rounds into muffin cups and place the shells in the refrigerator or freezer while preparing the filling.
In a bowl, combine the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt until smooth.
Sprinkle the raisins evenly among the pastry-lined muffin cups.
Fill each tart shell about two-thirds full with the filling mixture.
Bake on the bottom rack of a preheated 425°F oven for 12 to 15 minutes until the pastry is golden and the filling is bubbling.
Cool completely on a wire rack before removing the tarts from the pans.
Notes
Substitute raisins with chopped pecans, walnuts, or chocolate chips for different variations.
For a firmer filling, use an extra egg, increase brown sugar to 3/4 cup, and reduce corn syrup to 1/4 cup.
Add a pinch of cinnamon or nutmeg for a warm spiced flavor.
Keep pastry dough cold to ensure a flaky crust.
Prepare the pastry dough up to 1 day in advance and refrigerate until needed.
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
Thaw frozen tarts at room temperature and warm briefly in the oven before serving.
