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The Best Classic Canadian Butter Tarts

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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.

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

  1. 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.
  2. Sprinkle in the ice water and gently mix until the dough just comes together. Do not overwork the dough.
  3. Divide the dough into two rounds about 1 inch thick, wrap in plastic wrap, and refrigerate for 30 minutes.
  4. Roll the chilled dough on a lightly floured surface and cut into 4-inch rounds.
  5. Fit the dough rounds into muffin cups and place the shells in the refrigerator or freezer while preparing the filling.
  6. In a bowl, combine the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt until smooth.
  7. Sprinkle the raisins evenly among the pastry-lined muffin cups.
  8. Fill each tart shell about two-thirds full with the filling mixture.
  9. 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.
  10. 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.

Nutrition

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