How to Make Canadian Butter Tarts

If you’ve never heard of butter tarts before, you’re missing out. These perfectly flaky treats are sure to be a new favorite in your household.

What are Canadian butter tarts?

Butter tarts are a kind of pastry that normally includes a filling of butter, eggs, syrup and sugar. This filling is then baked in a flaky and delicious pastry shell. Butter tarts are particularly popular in Canada and are commonly eaten during holidays.

Want more tart ideas? Try our prettiest tart recipes!

Canadian Butter Tart Recipe

This tart recipe from Jen Smallwood of Portsmouth, Virginia makes 24 servings.

Ingredients

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Tart:

2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
1 large egg, room temperature, lightly beaten
2 tablespoons ice water
1 tablespoon white vinegar

Filling:

1 large egg, room temperature, lightly beaten
1/2 cup brown sugar
1/4 cup light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
1-1/4 cups raisins, chopped pecans or chopped walnuts

Directions

Step 1: Line the muffin pan

Preheat oven to 425F. Line 24 muffin cups with foil liners. Make sure not to use paper-lined foil liners.

Step 2: Combine dry ingredients

In a large bowl, mix together flour and salt.

Step 3: Cut the butter

Cut your butter with a pastry blender, knife or your hands. Cut until butter is crumbly like oatmeal.

Step 4: Combine wet ingredients

In another bowl, whisk the egg, ice water and vinegar. Gradually add to flour mixture, tossing with a fork until dough holds together when pressed.

Step 5: Shape the dough

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Shape dough into large discs. Place in the freezer for 15 to 20 minutes.

Step 6: Roll and cut out your dough

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With a rolling pin, roll the dough on a flour covered surface like your countertop or a cutting board to a 1/4-inch-thick circle. Cut 24 circles with a floured 3-inch round cookie cutter, rerolling dough as needed. Gently press crust circles onto bottoms and up sides of foil liners.

Step 7: Make the filling

In a small bowl, mix the egg, brown sugar, corn syrup, melted butter and vanilla until blended; stir in raisins.

Step 8: Fill the unbaked shells

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Spoon in your batter, dividing it evenly.

Step 9: Bake

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Place in oven on a lower rack until the tart crusts are golden brown and the filling bubbles up (approximately 10 to 12 minutes). Then, let pans cool on a wire rack.

Tips for Making Butter Tarts

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How do I store butter tarts?

You can store your delicious tarts in an airtight glass or plastic container. Stick it in the fridge and it should last up to a week.

Why are my butter tarts soggy?

If your butter tarts unfortunately turn out too soggy, it’s likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness. It may take a couple tries to perfect your butter tart, and that’s totally OK!

What is the difference between a butter tart and a pecan pie?

While these desserts are similar, there are a few key differences between the two. First, pecans are the star of pecan pie but are optional in butter tarts. Second, a butter tart has a runnier filling than the firmer pecan pie filling. And finally, butter tarts are popular in Canada while pecan pie is a southern classic in the United States.

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