Butter Tarts

Prep Time 25 minutes
Total Time 45 minutes
Servings 12 tarts

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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!

finished butter tarts on black cooling rack

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.

close up image of butter tart cut in half on cooling rack
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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!

butter tart filling ingredients on white background

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

  1. 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.
  2. 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.
  3. 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.
  4. Mix filling ingredients: In a large bowl, whisk together sugar, corn syrup, melted butter, eggs, vinegar, and vanilla.
  5. Add to the pastry cups: Ladle the filling into the chilled, unbaked tart shells, dividing evenly between the 12 cups.
  6. 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.

stack of four butter tarts cut in half to reveal filling

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.

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Butter Tarts

4.93 from 170 votes
These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, caramel-y filling and pecans or raisins, then baked until buttery and flaky on the inside and gooey on the inside.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Cuisine canadian
Course Dessert
Servings 12 tarts
Calories 281cal


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)
  • 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


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.


*NOTE: I have updated the recipe to yield a little more pastry as some reviewers were saying they had extra filling. 
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.

Nutrition Information

Calories: 281cal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 157mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 394IU | Calcium: 27mg | Iron: 1mg
Keywords butter tarts

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Andrea says

    Turned out fantastic ! Perfect treat for the holidays. I too had some filling left over but I think I will just make more pastry next time to fill. Would definitely recommend this recipe!

  2. Melissa says

    Fantastic butter tarts. The dough is really easy to work with & turns out well and the filling is perfect. I dont know if it was the recipe or if I just didn’t over mix the filling but these are the first butter tarts I’ve made that didn’t boil over & sink in the middle. I like that they’re not too runny like some other recipes. Definitely a keeper, thank you for sharing!

  3. Shauna says

    Does the dough need to sit out at room temperature a bit before rolling? I found it extremely hard to roll straight out of fridge.

    • The Recipe Rebel says

      Hi Shauna, not normally. Maybe a few minutes? Typically when I start rolling it out, it will automatically start to soften.

  4. Lorraine says

    Hi I would like to add raisins for the butter tarts , when do I add them in ? Before the filling or all together ? Thank you

  5. joanne says

    Amazing recipe!! I’m not very good at baking but tried this recipe and the butter tarts turned out soooooo delicious. I used Lyle’s golden syrup (bought at the local British shop) and one egg instead of 2. Thanks for the recipe it will now be my go to if I want to impress the family for the holidays with the most delicious butter tarts ever : )

  6. Kandace says

    Turned out fantastic Ashley! I had enough pastry for 15 4” shells and still had a bit of filling leftover, which didn’t matter I just washed it down the sink. I added 3 roasted pecans to each shell and the filling was perfect texture; not runny. This recipe will be a staple for me!

  7. JoeW says

    Hi, Ashley.

    I’m not familiar with this dessert, but would like to try it.
    Is golden corn oil the same as golden syrup (Lyle’s)? I have a recipe for a DIY Lyle’s, and I’m not a big fan of what they’re doing to corn these days.


      • The Recipe Rebel says

        Hi Joe, I believe that is similar to a light molasses but it might work. If you decide to experiment, I’d love to know how it goes!

    • Bob L says

      Last rizzmas I gave you my gyatt but the very next day you got fanum taxed this year to save me from mewing i’ll give it to someone rizzful

  8. Brandi Johnson says

    I have left over filling can I store it overnight or freeze? I cheated and did store bought pastry and they were very shallow so I have heaps of filling over.

  9. Jessica Young says

    How long would you recommend cooking the butter tarts if you make them in a smaller shell? I have tried this recipe in the past however I haven’t tried it with smaller tart shells.

  10. Penny says

    I have served fresh, still warm butter tarts with a dish of raisins (plumped by soaking in water or rum), a small dish of sea salt flakes, a dish of chocolate chips and a dish of pecans so people can top with whatever they like and thereby bypassing the argument about what to put in butter tarts!

    • The Recipe Rebel says

      Hi Lauren, I haven’t tested it out myself but other readers have with success. They did a 1:1 substitute. If you decide to experiment, I’d love to know how it goes!

    • The Recipe Rebel says

      Hi Paige, I’ve only tested it with butter so it would be hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!

    • The Recipe Rebel says

      I’m truly sorry for any inconvenience the ads caused you, Susan. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

    • Cat says

      If you just click on the print button, you won’t see any ads. You don’t have to print if you don’t want to, but you can see the full recipe or you can then take a snapshot of the recipe.

  11. Nanc says

    My entire family loved this recipe, even my hubby who is a butter tart finatic. I used frozen tart shells for an easy dessert for after dinner and they were so so good!

    Pre baked the tart for 7 mins and then filled and baked for 18 ish mins they were perfect.

  12. Catherine says

    My partner who isn’t a fan of sweets but loves butter tarts said these are the best he’s had!

    I did have a bit of extra filling as others have mentioned but I am fairly certain in my case it was due to user error and I could have made the dough for the shells a bit thinner and I would have been able to fill them more.

  13. Wendi says

    This is going to sound silly, but when do I add the raisins ? Do I add them to the sugar, corn syrup etc, or just add them to the shells after the filling is ladled in? Does it matter?

    • Rosanne Malpage says

      Hi Wendi! I always add 6 or 7 raisins to the uncooked shells and then pour the filling on top of them… that way each tart has the same amount of raisins!!

4.93 from 170 votes (140 ratings without comment)

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