Here’s a classic Canadian Butter Tart recipe — rich, gooey, and perfectly sweet. This version includes a flaky homemade pastry and the traditional filling. You can add raisins, pecans, or leave them plain.
Classic Butter Tarts Recipe
Yield: 12 butter tarts
Prep Time: 20 minutes | Cook Time: 20-25 minutes | Total Time: ~45 minutes
Ingredients
For the Pastry:
1 1/4 cups (160 g) all-purpose flour
1/4 tsp salt
1/2 cup (115 g) cold unsalted butter, cubed
3–4 tbsp ice water
For the Filling:
1/2 cup (110 g) packed brown sugar
1/2 cup (120 ml) corn syrup or maple syrup (or a mix)
1/4 cup (60 g) unsalted butter, melted
1 large egg
1 tsp vanilla extract
1 tbsp vinegar or lemon juice (optional, balances sweetness)
1/4 tsp salt
1/3 cup raisins or chopped pecans (optional)
Instructions
1. Make the Pastry:
In a bowl, combine flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, mixing until dough holds together.
Shape into a disc, wrap in plastic, and chill for 30 minutes.
2. Prepare the Filling:
In a medium bowl, whisk brown sugar, syrup, melted butter, egg, vanilla, vinegar, and salt until smooth.
3. Assemble:
Preheat oven to 375°F (190°C).
Roll out pastry on a floured surface to about 1/8-inch thickness.
Cut into 4-inch circles and fit into a muffin tin.
(Optional) Place a few raisins or nuts in each shell.
Fill each tart shell 2/3 full with filling.
4. Bake:
Bake for 20–25 minutes until filling is bubbling and pastry is golden.
Cool in pan 10 minutes, then transfer to wire rack.
Tips
For runny tarts, bake slightly less.
For firmer filling, add another egg or bake a few minutes longer.
Use store-bought tart shells for a shortcut.
