Classic Canadian Butter Tarts

These classic Canadian butter tarts are a comforting treat that bring a touch of sweetness and nostalgia into any home kitchen. Perfect for sharing or enjoying as a special indulgence, they have a rich filling wrapped in a flaky pastry that always hits the spot. They are straightforward enough for a weeknight baking project and special enough to impress when guests arrive.

I first baked these on a family trip when I forgot to pack desserts and they became an instant favorite at our campsite dinners.

Ingredients

• All-purpose flour: provides the structure needed for a tender, flaky crust fresh and finely milled flour will yield the best texture
• Cold unsalted butter: in the dough makes sure the pastry bakes up crisp and light freezing the butter helps keep the crust perfectly flaky
• Salt: adds balance and heightens flavors separate it carefully between dough and filling for well-rounded taste
• Brown sugar: brings deep caramel notes choose a lightly packed, moist sugar for rich flavor
• Corn syrup: gives the filling a glossy, chewy consistency if you prefer a natural swap try pure maple syrup but expect a variation in texture
• Eggs: bind the filling smoothly and add richness use large eggs for consistency
• Vanilla extract: enhances the sweet filling a good quality pure vanilla makes a noticeable difference
• Raisins or chopped nuts: are optional but add a nice chewy or crunchy contrast always soak your raisins in warm water for ten minutes if you want them plumper and softer

Instructions

Preheat The Oven:

Heat your oven to 400°F or 200°C to ensure it reaches the perfect temperature for a golden crust and bubbling filling.

Prepare The Pastry Dough:

In a mixing bowl, blend the flour and salt. Add the cold cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Take your time here as the butter chunks create the flakiness. Add cold water gradually one tablespoon at a time mixing gently until the dough just comes together. Overworking will toughen the crust. Shape the dough into a ball and wrap it tightly with plastic wrap. Chill in the refrigerator for about 30 minutes to rest the gluten and firm up the butter.

Make The Filling:

In a separate bowl whisk together melted butter brown sugar corn syrup eggs vanilla and salt until smooth and fully incorporated. This sweet mixture is the heart of the tart’s gooey texture.

Roll And Cut The Dough:

Lightly flour your work surface and roll out the chilled dough to about a quarter of an inch thickness. Use a round cutter slightly bigger than your muffin tin cups to cut circles. Press each circle carefully into the muffin tin cups creating a gentle rim without stretching or tearing.

Add Fillings:

If using raisins or nuts distribute a few into each prepared pastry shell for textural variety.

Fill The Tarts:

Ladle the prepared filling mixture into each pastry shell filling just below the rim to allow the filling room to bubble and set without overflowing.

Bake The Tarts:

Place the muffin tin on the center rack and bake for 20 to 25 minutes until the filling is bubbly and the crust edges turn golden brown.

Cool And Serve:

Let the tarts cool in the pan for 5 minutes to set then transfer to a wire rack to cool completely before serving. This helps the filling firm up into that classic sticky sweetness.

My favorite part of this recipe is the warm filling oozing out slightly when you take the first bite it instantly takes me back to cozy family gatherings where the kitchen always smelled like vanilla and brown sugar.

Storage Tips

Store butter tarts in an airtight container at room temperature for up to two days for best texture. Refrigerate if you prefer a firmer filling but bring them back to room temperature before enjoying. Avoid stacking them directly to keep the crust crisp.

Ingredient Swaps

Try maple syrup instead of corn syrup for a Canadian twist but expect a less glossy finish Use pecans or walnuts instead of raisins for a nutty crunch that complements the sweet filling Substitute coconut oil for butter in the dough for a dairy-free option the texture will be slightly different but still tasty

Serving Ideas

Pair butter tarts with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert Serve alongside strong black coffee or tea to balance the sweetness Try warming them slightly before serving to bring out the gooey interior

Enjoy making these and don’t hesitate to experiment with your favorite mix-ins and spice touches.

Frequently Asked Recipe Questions

→ What makes butter tarts uniquely Canadian?

Butter tarts are cherished in Canada for their simple yet rich filling, combining brown sugar, butter, and eggs baked in a flaky pastry shell, often with raisins or nuts.

→ How do I achieve a flaky pastry crust for the tarts?

Use cold, cubed butter mixed into flour until crumbly, then add cold water to form dough. Chilling the dough before rolling helps maintain flakiness.

→ Can I substitute raisins with other ingredients?

Yes, chopped nuts like pecans or walnuts add a nice crunch, or you can omit fillings entirely for a smooth filling texture.

→ What is the ideal baking temperature and time for these tarts?

Bake at 400°F (200°C) for about 20-25 minutes, until the filling is bubbly and edges turn golden brown.

→ How should I cool the tarts after baking?

Let them rest in the pan for 5 minutes to set, then transfer to a wire rack to cool completely before serving.