These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, brown sugar (raisins optional!), then baked until buttery and flaky on the inside and gooey on the inside.
Try these Pecan Pie Bars or these Soft Sugar Cookie Bars next!
Table of Contents
As many Canadians have, I grew up eating butter tarts. I mean, you cannot grow up in Canada and not enjoy them for all the major holidays.
Now, I’ve already made butter tart squares, so I thought it was about time I shared my own version of classic butter tarts. They are the perfect bites for sharing!
If you’ve never heard of or had butter tarts before, prepare to be amazed. The rich, gooey filling and flaky pastry might just blow your mind 😉
If you love Canadian treats as much as we do, check out these Nanaimo Bars and this No Bake Nanaimo Bar Cheesecake as well!
What are butter tarts?
Butter tarts are small dessert tarts that are made up of buttery, flaky pastry shells filled with a rich, gooey, syrupy, brown sugar filling and — depending on your tastes! — raisins.
Are butter tarts Canadian?
Yes! Butter tarts are recognized as one of the few foods that are truly Canadian. The first written recipe is said to have been printed in 1900 in Barrie, Ontario.
You can’t live in Canada and not know and love this iconic dessert!
Are butter tarts and pecan pie the same thing?
Nope! Although butter tarts and pecan pie are similar in ingredients, they do have a couple of key differences.
First of all, pecan pie is always made with pecans while butter tarts is either made without any additions, or raisins. Although some may get crazy and (gasp!) even add nuts!
Secondly, butter tarts tend to have a slightly gooey-er filling since there isn’t cornstarch. Pecan pie filling bakes up to be thicker and more sturdy.
Ingredients for butter tarts
There are two very important parts of today’s recipe: the crust and the filling!
Pastry Crust
- All-Purpose Flour: the base for the pie crust (based on my favorite Pie Crust recipe)
- Sugar: adds a touch of sweetness
- Salt: enhances flavor and helps create that golden-brown color. Salt also makes the dough less sticky so it’s easier to portion out into pastry cups.
- Unsalted Butter: be sure to use cold butter. It steams in the dough as it cooks which creates pockets of air that creates a lighter, flakier texture.
- Cold Water: the cold water creates that doughy texture and prevents the butter from becoming too warm.
Butter Tart Filling
- Brown Sugar: melts into the butter to form that gooey, caramel-like filling for the tarts.
- Golden Corn Syrup and White Vinegar: react with the sugar to prevent it from crystallizing. Butter tarts can be made without corn syrup and vinegar, but they will have a slightly crispy, crystal-y top.
- Butter: I use salted butter in the filling so I don’t have to add salt myself. If you use unsalted, add a touch of salt to balance the sweetness.
- Eggs: give the filling structure so it’s not too runny.
- Vanilla Extract: adds flavor depth and warm sweetness.
- Raisins or Pecans (optional): the raisin issue a matter of huge debate in Canada. Some prefer butter tarts with raisins and others without. Use whichever you like best, or add pecans for a delicious twist!
How to make butter tarts
This classic Canadian dessert comes together in a total of 45 minutes!
Pastry Tart Shells
- Mix the dough: Stir together flour, salt, and sugar in a large bowl, then cut in the cold butter cubes with a pastry cutter or your hands. Stir in 2-3 tablespoons of cold water and work the dough with your hands until it comes together in a ball. Shape the dough ball into a fat disc, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 1 week.
- Cut the dough: Roll the pastry dough out onto a large piece of wax paper. Cut the dough into 3-3.5″ rounds using a circle cookie cutter, a large cup, or a small bowl.
- Make into shells: Place the pastry dough rounds into a muffin pan and gently press them into the bottom and up the sides. Place the muffin pan into the freezer for 10-15 minutes.
- Mix filling ingredients: In a large bowl, whisk together sugar, corn syrup, melted butter, eggs, vinegar, and vanilla.
- Add to the pastry cups: Ladle the filling into the chilled, unbaked tart shells, dividing evenly between the 12 cups.
- Bake: Bake the butter tarts at 350ºF for 20-25 minutes. Once baked, remove from the oven and cool for 10 minutes before transferring to a wire cooling rack.
Do raisins belong in butter tarts?
The jury is still out on this question! Whether or not raisins belong in butter tarts is a matter of passionate national debate. Some swear by raisins in their tarts while others feel that raisins are the best way to ruin a perfectly good tart.
In my opinion, you should do whatever works best for you! Raisins or not, these butter tarts are absolutely delicious!
Why are my butter tarts runny?
If your butter tart filling is too runny, it could be over-mixed. If you stir the filling too much, the eggs will hold air. That air rises in the oven causing the filling to puff up, then sinks in the center when the tarts are removed from the oven.
To make sure your filling is just the right texture, I recommend whisking by hand only until just combined.
The other possibility is that they just have not cooled enough. If you prefer a firmer butter tart filling, be sure to refrigerate until chilled before enjoying.
How to store butter tarts
The butter tarts will last in an airtight container in the fridge for 5 days, or in the freezer for 3 months. To enjoy again, you can either serve them cold or let them come to room temperature on the counter.
If they’re frozen, be sure to thaw them in the fridge first.
More dessert recipes you’ll love
- Millionaire Shortbread
- Easy Turtle Danish
- Caramel Nut Bars
- Cranberry Caramel Bars
- Mini Turtle Pudding Pies
Butter Tarts
written by Ashley Fehr
Ingredients
Pastry crust
- 1 ¾ cup all-purpose flour (227 grams)** see note
- 1 tsp sugar
- ½ tsp salt
- ½ cup cold unsalted butter cubed (112 grams)
- ⅓ cup cold water
Butter Tart filling
- 1 cups brown sugar, packed (190 grams)
- ½ cup golden corn syrup
- ¼ cup salted butter, melted
- 2 eggs
- 1 teaspoon white vinegar (optional: it helps to cut the sweetness)
- 1 teaspoon vanilla extract
- Optional: ½ cup raisins or pecans
Instructions
Pastry tart shells
- Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (FOOD PROCESSOR: combine flour, salt, sugar by pulsing a few times. Add in butter cubes and pulse until crumbly)
- Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary. (FOOD PROCESSOR: Add water and pulse until dough starts to form a ball, then press dough together into a ball)
- Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 week.
- Roll out pastry on a large piece of wax paper — make sure it isn't too thin.
- Cut dough into 3.5-4" rounds using a circle cookie cutter, large cup or small bowl.
- Place rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and up the sides. If you knick a hole in it, use your finger to press the pastry back together. You will fill one 12-cup muffin pan.
- Place muffin pan into the freezer for 10-15 minutes.
Butter Tart filling:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vinegar (if using) and vanilla
- Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12.
- Bake for 20-25 minutes, until pastry is golden brown and filling has puffed slightly.
- Let cool for 10 minutes in pan before removing to a wire cooling rack.
- Store baked butter tarts in the fridge for several days or in the freezer for 3 months.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
maureen phelps says
This recipe is about Canadian as Key Lime Pie….It’s just a pecan pie minus the pecans….
The Recipe Rebel says
I’m sorry you feel that way Maureen, have you tried the recipe? I’m Canadian and this is how my family has always made them.
Melanie DeYonker says
Wow! That’s rude!! My mom is French-Canadian. She was raised in Quebec. This is TOTALLY how these pies are made. Jeez 🤨
Kelly D says
Made these for my family and my 18 yr old son ate half in matter of minutes. He said they were the best I’d ever made. I had misplaced my usual go to so I tried this recipe. I’ll never use another version again. 8 thumbs up from my family. 🤤
The Recipe Rebel says
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
Heidi voorhies says
Can you use pre-made dough instead making it?
The Recipe Rebel says
Hi Heidi! You probably could, I just always make mine from scratch.
beth says
You can, but a butter pastry is the ultimate or a pastry with shortening and some butter.
Margaret Shook says
How would you make them in mini muffin tins? Size of dough rounds and time to bake ?
The Recipe Rebel says
Hi Margaret! I’ve only tested the recipe as written so I wouldn’t be able to advise on how to make them in mini form. I think it will be pretty easy to convert them. If you decide to experiment, let me know how it goes!
beth says
cook them a few less minutes – they are wonderful as a small finger dessert – make your pastry a bit thinner as they puff a bit and if too thick you will end up with more pastry and less butter tart. If adding raisins or pecans put them in the shell before the syrup – I use three or four raisins in a mini one.
Sandra says
I make mine in individual tart trays for parties and the baking tome does not vary if your dough is frozen beforehand.
Charlie Frost says
I have recently come back from Canada on honeymoon and I fell in love with the butter tarts so much that I wanted to give this recipe a go at home but here in the UK I can’t get golden corn syrup and I have heard that our version (golden syrup isn’t the same) if I can get a hold of normal corn syrup can I use this instead?
Terri says
Yes you can.
The Recipe Rebel says
Hi Charlie, you can. Hope you enjoy it!
Alayne Wilson says
Hey there. Haven’t made these yet. Quick question before I do though. Do you bake the tarts a bit before you fill? Some of. Y pie recipes recommend slight prebake to keep the crust from being gooy.
The Recipe Rebel says
Hi Alayne! The would be Step 3 under the Butter Tart filling section in the recipe card. Hope you enjoy it!
AJ says
These make The Perfect Butter Tart ! Just a little bit runny, densely sweet and the crust is delicious….so yummy !
The Recipe Rebel says
Hi AJ! So glad you enjoyed the recipe! Thank you for this review!
Suzzie says
Absolutely amazing!!!!
Martina says
I can’t eat eggs. Is there something I can substitute? Maybe corn starch?
The Recipe Rebel says
Hi Martina, unfortunately you can’t substitute the eggs for corn starch in this recipe.
Sandra says
You can find substitutes for eggs on Google.
Jan R says
I haven’t tried to make these yet. I’ve seen the recipe a few times and it sounds wonderful. I have RA and it’s affecting my hands and I think it may be difficult for me to make the tarts. You said you had made this in bars. Would you share that recipe? I know there must be a difference in the baking time.
Ashley Fehr says
Of course! Right here: https://www.thereciperebel.com/butter-tart-squares/
Sophia says
What if I don’t have a food processor? 😅
The Recipe Rebel says
Hi Sophia! In the recipe card, there are two sets of instructions. One way is doing this in a bowl, the other way is doing this in a food processor.
Ashlie says
Have you ever tried a full pie with this recipe?
The Recipe Rebel says
Hi Ashlie! I’ve only tried it like this and in bars.
KanadaK says
Got RAVE reviews for these!!.. Did swap up the corn syrup for our good ‘ol Maple syrup and added in the pecans. Used this recipe in a pinch cuz we’re out of the country and I didn’t have our family recipe with me! Had one guest who ate 3! And you couldn’t wipe the smile off his face!!.. Highly recommend! (Also I found it made more than enough filing, so thankfully I made extra pastry so we can make fresh tarts again in a few days.. storing?!! When are there ever any left to store?!! All gone here!!:)) Congrats for nailing the recipe Recipe Rebel!!
The Recipe Rebel says
Hi KanadaK! So glad you enjoyed the recipe! Thank you for this kind review!
beth says
Best to not make as a pie – it can be too runny.
Frank says
Love butter tarts. My mom used to make them, although she switched to butter tart squares for easier portion control – a big slice for the teens and a sliver for dad who needed to watch his sweets.
I had to smile at the “How to store butter tarts” advice, as I’ve never met anyone who needed to store them. . .
CHRISTINE says
Thank you, Ashley! What a fantastic recipe! MY FAMILY LOVED IT. i am going to use the dough recipe for fruit tarts!
Ashley Fehr says
Thanks Christine! I’m so glad!
Gerri says
Thank you for all your wonderful recipes. I love butter tarts and will make these, but a question: is it OK to substitute maple syrup for the corn syrup? I certainly hope so because we have been told that corn syrup is not good for us. Many thanks.
Ashley Fehr says
Hi Gerri! The corn syrup prevents crystallization. You can see in the notes I talk about not including it. It is an option, but the top will be crystal-y
Gizella says
Honey and maple syrup can be used to substitute for corn syrup 😊
Claudia says
Hi Ashley, Oh my goodness, I just saw this and I am so excited. You see, my husbands most favorite pie is pecan. But for health reasons he no longer can have nuts. That is why when I saw this and read it I am jumping for joy and can hardly wait to surprise him with these. A wonderful substitute. Thank you so much. I also want to say I have been getting your email recipe for a little bit now and what an amazing cook you are!!! Even us old timers learn a lot from a young lady like you. I will be posting when I make these. Won’t be for a bit since all the goodies from Thanksgiving. Thank you for all you do for us. God Bless and a huge hug. Claudia
Ashley Fehr says
Thank you so much Claudia! I would love to hear what you think when you try them!
Amanda Dixon says
These little butter tarts are divine! The filling is so rich and decadent, and I just love that flaky crust. A real hit for us!
Ashley Fehr says
Thanks Amanda!
Sharon says
I am obsessed with these flaky and sweet butter tarts. The perfect holiday treat!
Ashley Fehr says
Thanks Sharon! They’re a favorite here too!
Chenée says
This was my first time making butter tarts and they were amazing! Thanks for a delicious recipe!
Ashley Fehr says
I’m so glad!
Eliza says
What a great recipe, and perfect timing for Thanksgiving and the holidays! The little tart shells are so cute, and I love the small size which is so perfect after a big meal. Another winning recipe from The Recipe Rebel!
Ashley Fehr says
Thanks Eliza!