Indulge in the iconic Canadian Butter Tarts, where golden pastry shells cradle a gooey, caramel-like filling. Whether you choose pecans, raisins, or a mix of both, these tarts promise sweet perfection in every bite—all with just 25 minutes of prep!
A Sweet Memory in Every Tart
Butter Tarts are more than just a dessert; they’re a treasured family tradition. I can still recall the comforting aroma of my grandmother’s kitchen, where buttery dough and caramelized sugar filled the air. These little treats marked every holiday, gathering, or simple weekday indulgence. Now, as I bake them in my own kitchen, each tart feels like a warm embrace from those cherished moments.
Why You’ll Love This Butter Tarts Recipe
- Quick & Easy: Ready in just 45 minutes, they’re perfect for bakers on the go.
- Customizable: Love pecans or prefer raisins? Tailor the filling to suit your taste.
- Canadian Classic: A traditional treat that brings a taste of Canada to your table.
- Balanced Sweetness: Optional vinegar adds subtle depth to the filling for an irresistible flavor.
Key Ingredients for Butter Tarts
- Butter: Use unsalted for pastry and salted for filling for the perfect balance of richness.
- Brown Sugar: Packed brown sugar gives the filling its signature caramel flavor.
- Corn Syrup: Opt for dark corn syrup for an extra layer of richness.
- Flour: All-purpose flour ensures a perfectly flaky crust.
- Add-ins: Pecans offer crunch, while raisins provide sweetness—feel free to mix them up for variety!
How to Make Butter Tarts
- Prepare the Pastry: Combine flour, salt, sugar, and cold butter until crumbly. Gradually add ice water until the dough comes together. Cold butter is the secret to a flaky crust!
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate. Chilling makes rolling easier and improves the crust’s texture.
- Shape & Freeze: Roll out the dough, cut into circles, and press into tart pans. Freeze briefly to help the shells maintain their shape during baking.
- Make the Filling: Whisk together butter, brown sugar, corn syrup, eggs, and optional vinegar. Stir in your chosen add-ins (pecans, raisins, or both).
- Assemble the Tarts: Spoon the filling into the chilled tart shells, being careful not to overfill.
- Bake: Bake at 375°F (190°C) until the pastry is golden and the filling is just set. The heavenly aroma will let you know they’re almost ready!
- Cool & Enjoy: Allow the tarts to cool in the pan for a few minutes, then transfer to a wire rack. Serve warm for a gooey, unforgettable treat.
Storage Tips
- Refrigerate: Store leftover Butter Tarts in an airtight container in the fridge for up to 5 days.
- Freeze: These tarts freeze beautifully for up to 3 months. Thaw in the fridge before serving.
Variations & Substitutions
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend.
- Creative Sugars: Try coconut sugar or muscovado for a unique twist.
- Nutty Options: Experiment with walnuts or hazelnuts for a different crunch.
- Fruity Fun: Dried cranberries or apricots make a delightful alternative to raisins.
A Bite of Canada’s Heritage
These Butter Tarts are a celebration of Canadian tradition and a testament to simple yet exceptional flavors. Whether you’re sharing them with family or savoring them solo, every bite is a sweet reminder of the magic found in homemade treats.
Butter Tarts
Delight in the classic flavors of Canada with these irresistible Butter Tarts. Featuring a flaky homemade pastry crust and a rich, gooey caramel-like filling, these tarts are customizable with your choice of raisins or pecans for an extra burst of texture and flavor. Perfect for a quick yet indulgent dessert!
Ingredients
For the Pastry Crust:
- 1 ¾ cups 227g all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup 112g cold unsalted butter, cubed
- ⅓ cup cold water
For the Butter Tart Filling:
- 1 cup 190g packed brown sugar
- ½ cup golden corn syrup
- ¼ cup melted salted butter
- 2 large eggs
- 1 teaspoon white vinegar optional, to balance sweetness
- 1 teaspoon vanilla extract
- Optional: ½ cup raisins or chopped pecans
Instructions
Prepare the Pastry Crust:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
- Incorporate Butter: Add the cold butter, using a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces. (For a food processor, pulse the dry ingredients with butter until crumbly.)
- Form the Dough: Gradually mix in the cold water, 1 tablespoon at a time, until the dough comes together. (In a food processor, add water and pulse until the dough forms a ball.)
- Chill the Dough: Shape the dough into a thick disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 1 week.
- Roll and Cut: On a floured surface, roll out the dough to about ⅛-inch thickness. Use a 3.5–4-inch round cutter or cup to cut out circles.
- Shape the Shells: Gently press each round into a 12-cup muffin pan, ensuring the dough lines the bottom and sides without holes. If needed, patch any holes by pressing the dough together. Freeze the pan for 10–15 minutes to help the crust hold its shape during baking.
Make the Butter Tart Filling:
- Preheat the Oven: Set the oven to 350°F (175°C).
- Mix Filling Ingredients: In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vinegar (if using), and vanilla until smooth.
- Assemble the Tarts: Evenly pour the filling into the prepared tart shells, filling each about two-thirds full. Add raisins or pecans, if desired.
Bake and Cool:
- Bake the Tarts: Place the muffin pan in the preheated oven and bake for 20–25 minutes, or until the crust is golden and the filling is set but still slightly wobbly in the center.
- Cool: Allow the tarts to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
