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
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Tristan says
Leaving a comment just in case someone else is having the same issue;
This recipe is incredibly finicky as written. Some commenters have asked to substitute the corn syrup, but I say leave it out entirely.
I was fortunate enough to snag my grandmother’s recipe, which is identical to this one- except the addition of corn syrup.
In my experience, the corn syrup stops the filling from setting properly. Granted, maybe I have the wrong syrup, or I overmixed or underbaked, who knows- but having done it without the corn syrup every time since, and having gotten stellar results every time;
Trust me folks, omit the corn syrup. It has enough sugar in it anyhow.
The Recipe Rebel says
Hi Tristan! That is definitely your opinions! This is a tried and true recipe in our house and has no problem setting or working out. But you are definitely free to make it how you’d like. Enjoy!
Michelle says
Can you use honey in place of the corn syrup? I’m only asking because I have tons of creamed honey, I gave it away even and still have lots, and my husband asked me if the honey could work for these.
The Recipe Rebel says
Hi Michelle! I’ve only tested the recipe as written, if you decide to experiment I’d love to know how it goes!
Frieda says
I don’t leave comments very often, but I just made these after trying a number of recipes and by far this is the best recipe I have made and so simple! I did add a little less filling due to there comments and they were perfect as well as it made more than 12 which was a bonus. This will be the only recipe I use from now on!!
The Recipe Rebel says
Hi Frieda! So glad you enjoyed the recipe! Thank you for the kind review!
Jessica says
Could you make one regular pie with this vs tarts?!
The Recipe Rebel says
Hi Jessica! Maybe? This is a classic Canadian dessert and we do not normally make it into a pie. If you decide to experiment, I’d love to know how it goes!
Sarah says
Can you use light corn syrup? Our store only has light or dark not golden. Thanks!
The Recipe Rebel says
Hi Sarah! Any corn syrup will work! Enjoy!
Amanda says
Best recipe I come across. Very easy to make and soooo yummy!! It’s a must try.
The Recipe Rebel says
Hi Amanda! So glad you enjoyed it! Thank you for this kind review
Abby says
How would you change the baking time if you used a larger tart tin, 9.5″ round? Thanks! I love the recipe! 🙂
The Recipe Rebel says
Hi Abby, I’m not sure. I haven’t tested it this way before.
Dawn says
These were soo delicious. The only thing is the heat 350 degrees was too high and they started to boil over in the oven, so I put the heat down to 325 and then they were good. Came out perfect after. And they taste like heaven.
The Recipe Rebel says
Hi Dawn! So glad you enjoyed the recipe! Thank you for this kind review!
Caitlin says
I just made these, and they were near perfection! Like other commenters, I had more filling than the tart crusts would hold, and even though I had a fair amount of filling left over my tarts still overflowed while cooking and stuck to the pan, making them crumble a bit when trying to remove them. I used 3.75-inch rounds for the tarts, and next time I will increase the amount of pastry dough and use 4.5 or 5-inch rounds instead. I also substituted about 2 tbsps of the corn syrup for maple syrup, which added a nice subtle maple flavour without making the filling too runny or crystallized.
The Recipe Rebel says
Hi Caitlin! Thanks for the feedback! So glad you enjoyed them!
Susan Clark says
When I make butter tarts I cut the pastry then lay each flattened circle on a paper muffin cup then slide it into each cup in the muffin pan. Very easy to remove and holds everything together when if is eaten and catches the crumbs.
The Recipe Rebel says
Thanks for the tip Susan!
Donna says
These turned out amazing and so easy I didn’t use any raisins or nuts Thankyou so much it’s hard to find a really good recipe they’re definitely a 10. Happy Holidays 🎄
The Recipe Rebel says
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
Shirley says
20 minutes was not long enough. Ingredients for 12 tarts had my filling spilling onto pastry and couldn’t get tarts out of the tin with basically destroying them. 🙁
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe, Shirley. The timing and method has worked well for myself and others, so I wished it would of been a hit for you too!
Shelbi says
Do you have a suggestion that would work for this recipe?…
Unfortunately my husband cannot eat eggs and I’m always looking for a workaround! Butter Tarts have been requested and this recipe looks delectable! 🙂
Jill says
You can substitute any recipe that calls for eggs with sparkling water 1/4 . Equals 1egg .
The Recipe Rebel says
Thanks for the tip Jill!
The Recipe Rebel says
Hi Shelbi! Maybe try using an egg substitute such as a plant based substitute? I haven’t tried anything else so it would be hard to say. If you experiment with it, I’d love to know how it goes!
Jackie says
Hi Shelbi, for this recipe the eggs act as a binder and leavener, making it a tricky replacement. Personally I would try either a flax egg and/or aquafaba (this is the liquid left from a can of chickpeas—if you’ve never tried it before it sounds so weird especially for something sweet, but it works just like egg whites (makes light fluffy holding together action) and I promise is amazing. I made vegan Royal icing with it before and you could not tell. Flax egg is simply ground flax seeds + water and let it sit for a bit—one teaspoon flax seeds to 1/3 cup water replaces one egg. Flax eggs are very good for binding especially in baking such as cakes. My advice would be to experiment with one or both of these. Both should have lots of internet resources as well.
The Recipe Rebel says
Thanks for the tip Jackie!
Steve Casserly says
Tried these last night. Followed recipe exactly. My filling poured out after a bite like liquid. Any idea where things could have gone wrong for me? Thanks
The Recipe Rebel says
Hi Steve, all ovens are different so you might need to cook it a little longer.
Francine says
It is the first time I leave a comment for a receipe but this one I have to, I tried about 9 different butter tarts and this one is SUPER GOOD. I will try other receipe from your site cause this one I called in love with👍👍
The Recipe Rebel says
Makes me so happy to hear! Thanks Francine!
Jen says
Turned out exactly like the photos. I left a bit of room in the 1/2c of corn syrup and I added maybe 2tbsp into the cup of maple syrup. Made half with pecans as well. Thanks for the recipe!
The Recipe Rebel says
So glad to hear Jen! Thank you!
Melanie Shaw says
For sure will be making these this weekend. Will be making them with currants. My mother in law was Canadian and introduced these yummy treats to me years ago. But, with the currants! Lol!!
The Recipe Rebel says
Hope you enjoy them!
VioletMoon says
Try adding rum extract (or the real thing) instead of the vanilla in the filling and you’ll be amazed at the better flavour!
The Recipe Rebel says
Thanks for the tip!
Ronnee says
can you make this recipe without corn syrup?
Sasinch says
Corn syrup keeps the sugar and butter stable. It keeps the sugar from crystallizing. Very necessary.
Rose says
These butter tarts are a hit for sure. I add raisins as that is my family’s preference.
Question though your video shows adding salt to the filling but the written filling recipe does not indicate salt. How much salt is required for the filling?
The Recipe Rebel says
It’s optional but you can add 1/2 teaspoon.
Sandra says
My recipe pre-dates corn syrup and I’ve never used vinegar. I’m really curious how this one stands up to mine!
I add raisins in mine as my mom did. My adaptation is walnuts and a dash of brown rum which really works with the butter and brown sugar.