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The Best Classic Canadian Butter Tarts

By 128 Comments

The Best Classic Canadian Butter Tarts. There’s a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I’ve sampled them in many places across the country and this thick pastry version is my favourite. Don’t do the raisin debate,  just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

The Best Canadian Butter Tarts cut open image

The Best Canadian Butter Tarts

UPDATE MARCH 2019! The Best Canadian Butter Tarts is our newest recipe video!

Butter tarts are one of my all time favourite sweet treats and have been for many years. I don’t often make them because, to be absolutely frank, I would not rest until I had eaten all of them!

Canadians love their butter tarts and I have had some fine examples in other parts of the country. I think the nod goes to Quebec for the best I’ve had though.

I can’t tell you the numbers of these I’ve eaten over the years, driving along the north shore of the St. Lawrence River and stopping into little bakeries along the way to sample the local versions of this perfect little pastry. Here is my favorite version.

There is a great deal of debate about whether the filling should be firm or slightly runny. Most butter tart aficionados I know across Canada comedown on the runny side of the debate.

If you prefer the filling firmer, add an additional egg to the mix, and modify the corn syrup and brown sugar amounts as found in the NOTE added to this recipe. You may also want to bake them for just a few minutes longer.

The Best Canadian Butter Tarts

The Best Canadian Butter Tarts

Butter Tarts Update.

UPDATE May22, 2016: There is a considerable debate and sometimes geographical differences in what the preferred consistency of the centre of a butter tart should be. In a recent poll 60% of people said they preferred a runny centre as opposed to a firmer set one.

The argument for a firmer set centre is that it’s less messy and easier to eat on the go. As with any recipe, I believe you should have them however you like them.

To that end, I’ve updated the NOTE in this recipe to include instructions to tweak the recipe for a set but still soft and delicious centre. I wouldn’t turn down either one to be honest.

butter photographed on a wooden cutting board.

Use only real dairy butter in this recipe for the best flavour. 

Please note that the photos of the set butter tarts below are made without raisins by request of my son…but lets not start another debate about that! Just get on with making them how you like.

NEW! Loaded Butter Tarts Recipe here. Classic butter tarts loaded with nuts, raisins, chocolate and coconut. Ultimately decadent!

The Best Canadian Butter Tarts christmas image

The Best Canadian Butter Tarts, always popular at Christmas too!

Like this Classic Canadian Butter Tarts recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

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The Best Canadian Butter Tarts image with text

Classic Canadian Butter Tarts

For another Canadian tart treat check out my copycat version of Tim Horton’s classic Strawberry TimTart.

Strawberry Custard tarts aka Tim Tarts image with text

Strawberry Custard Tarts aka Tim Tarts

The Best Classic Canadian Butter Tarts
Yield: 12 large tarts

The Best Classic Canadian Butter Tarts

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

Ingredients

For the Pastry

  • 2 ¼ cups flour, pastry flour is best to use but all-purpose will do
  • 1 tbsp brown sugar
  • ½ tsp salt
  • 1/2 cup shortening, Very cold and cut in cubes
  • 1/2 cup butter, Very cold and cut in cubes
  • 6 tbsp ice water, approximately, enough to bring the dough together

For the Filling

  • 1/2 cup lightly packed brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • ½ cup raisins, substituting, pecans, walnuts or chocolate chips also make good variations

Instructions

To prepare the pastry

  1. Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
  2. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
  3. Form the dough into two rounds about an inch thick.
  4. Wrap in plastic wrap and let rest in the fridge for about a half hour.
  5. Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

To make the filling

  1. Combine all filling ingredients except raisins.
  2. Mix well.
  3. Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
  4. Fill 2/3 full with syrup mixture.
  5. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
  6. Cool completely on a wire rack and remove tarts from from pans.

Notes

There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

large butter tart
Amount Per Serving Calories 529 Total Fat 28g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 12g Cholesterol 54mg Sodium 358mg Carbohydrates 65g Fiber 2g Sugar 26g Protein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
© Barry C. Parsons
Cuisine: Canadian / Category: Dessert Recipes
The Best Classic Canadian Butter Tarts. There's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favourite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Comments

  3. I can’t get over how flaky the pastry was!! These are waaaay better than the store-bought kind! I made 1/3 pecan tarts for me, 1/3 raisin for my husband, and 1/3 plain for my son – everyone was happy 🙂

    Reply


    • Isn’t that the truth! The Butter tarts from the store have little to no raisins,and never have walnuts.Also there is nothing like fresh baked anything.

      Reply

  4. Mine always turn out runny…what am I doing wrong. They taste great, crust was easy and turned out perfectly. I know some are made to be runny and some are made to be thicker. Mine run down your chin though! Are these supposed to be that runny?

    Reply

    • like your thinking!..my idea was adding a wee leftover Halloween bar..caramilk or peanut butter cup ..atop the hot baked butter tarts…more decadent again! melt perfectly!

      Reply


      • Oh my gosh YES! We have an adorable little bakery that is world renowned for their large variety of the best butter tarts. Skor, butterscotch chip, Caramilk and peanut butter chocolate are some of my favourites!
        I made these last year and found that the insides were just a little too runny (I like runny, gooey butter tarts more than the jelly-type ones), but these were even too runny for me. I’ll try baking them for a few minutes longer to see if that helps. Everything else about them was perfection though! Thanks!

        Reply

  6. How thin/thick do you roll the dough? My grandmother in Windsor used to make little tarts but I believe hers had pecans in them. Being a not so proficient cook – can anyone advise how to substitute pecans for the raisins? Would that change the cooking time? Thanks!!! I am eager to try these because we lost Grandma’s recipe when she died – she had all her recipes in her head.

    Reply


      • Yes my mom used golden brown sugar.She made the best butter tarts.She passed away a I never got her recipe;but this is so close to her tarts,except she put more raisins in hers.I miss my mom so much.everything she did was for her kids.

        Reply


        • Hi Brian,
          Your email touched me. I lost my Mum too and today I was hunting her butter tart recipe. She never wrote it down either! Lesson to the young ones! Get your Mum to write down her recipes or write them down yourself. You will thank me for this in coming years. My Mum always made her tarts with currants and they were really thick with them not gooey like these. All depends on what your Mum made,right? Anyway as I said at my Mum’s funeral she lived her life for those she loved and those she loved will remember. Sounds like both are mothers were the same kind of ladies.
          All the best, and Merry Christmas to you and yours,
          Kate
          Victoria BC

          Reply


  11. My grandmother was born in Saskatchewan and made these for her boys all the time! Her version did not have the corn syrup in it, but these take me back to my childhood! Before my Dad passed this was a ritual for gift giving for his birthday, Christmas, Veteran’s Day, etc! Totally awesome and simple recipe to make and share!

    Reply

  13. I remember these from when we went to Amherstburg (sp?) Ontario (just across the river from Detroit Michigan) to visit my Gramma’s cousins. We always stopped at a bakery in Windsor to get these and when I grew up and the cousins were no longer with us I could not find these anywhere. For whatever reason I never thought to look for a recipe. I am so very excited to find this one and cannot get to the grocery fast enough to get all the ingredients (which are not many). They are so very good whether out of oven warm, room temp or even chilled from refrigerator. How absolutely wonderful I can make these now for my grandchildren. Thank you so much. I believe I found this on a Pinterest em I just got at my office today. Oh Happy Day Oh Happy Day!!!!!!
    Maggie in Michigan

    Reply


  14. Hi there – I have made these butter tarts a few times now and they are to die for – just amazing – I love them runny. I have two questions: 1) Can I make the filling and keep it in the fridge until I am ready to fill and bake? 2) Can I freeze the butter tarts filled? Thanks!

    Reply

    • Some of my older cheesecake recipes do need info updated. Yes, you can use the bain marie method for any cheesecake recipe.Some of my older cheesecake recipes do need info updated. Yes, you can use the bain marie method for any cheesecake recipe.

      Reply


  15. I prefer the less gooey ones, although if no choice I would not say no, ever. We used to get giant sized ones at a local restaurant almost plate size and extremely runny.

    Butter tarts are the only thing I ever made where the crust came out good, even though same one I used for pie crust. So now, being also a bit lazy, I make butter tart bars instead. Usually with both raisins and walnuts. Brown sugar, no corn syrup.

    They never keep longer than a day though. Too many butter tart lovers here. (Carleton Place, Ontario)

    Reply


  16. Hi I haven’t actually tried these yet, but I can tell by looking at the picture they’ll be great. I struggle with getting mine gooey enough so thanks for the tip! Just wondering if you’ve ever made them with maple syrup? Does it need to be corn syrup to maintain the gooey-ness?? Also I’ve seen some recipes with about a tablespoon of vinegar added, what is that purpose ( maybe just cuts the sweetness a bit…?). Looking forward to making these for our ladies golf trip!

    Reply


  17. I made these with coconut oil instead of the shortening (only used 1/3 cup instead of 1/2 cup) and maple syrup instead of the corn syrup, as we can’t get golden corn syrup in Australia. They were wonderful! I’m not normally a fan of thick pastry but this was really nice and flaky, not a hard, crumbly type of pastry. Brought me straight back to our holidays in Canada.

    Reply

  19. The food theme of tonight’s election party (here in US) is “bring something from the country you plan to move to if your candidate loses”. Canada is my choice, so I’m bringing butter tarts. I tested this recipe a few days ago (not being much of a cook). The tarts looked exactly like the photo above — and earned raves from those who ate them! I used a boxed pie crust mix; turned out flaky and delicious. The combination of the flaky crust and the rich caramel-y filling was perfectly in proportion. This is a recipe I will use again and again. Fingers crossed that the ones in the oven today turn out as good as last Saturday’s!

    Reply

  20. Hi, I am in the US… all I can find is Light or Dark corn syrup… which would be best?? (I bought both as I didn’t want to have to run to the store again lol) Thanks!

    Reply

      • Thanks!! I just pulled them out of the oven… smells so good! I tried the light syrup as I didn’t see your message until now. (Fingers crossed that they still taste yummy!😊) I’m a big fan of your recipes… just got you Christmas cookbook from Amazon. So thank you for sharing all these treasures…. this is one very happy Newfie who’s been living in the US for the last 25 years and LOVE these tastes from home. ❤️

        Reply

  22. What would be the best steps to modify this recipe to use mini muffin pans instead of full-sized muffins? I’d like to make bite-sized tarts for the workplace that will reduce the risk of drips onto clothes, computers, etc.

    Reply

  23. So going to try this butter tart recipe. I just have a guestion could I use just butter for my pastry? I don’t have any shortening. If I had to buy shortening, do you mean like Tenderflake? I love cooking and always make lots of butter tarts at Christmas, but pastry has never being my forte. Needless to say I always bought ready made shells. The recipe that I’ve used for years only called for white sugar! I think this one would not be as sweet? Which is exactly what I am looking for.
    Thanks waiting to hear from you,
    CINDY

    Reply


  25. We have a store here that has the best butter tarts. The raspberry, Skor, Reese’s on if you have a favorite she. Makes them so far she has 19 Far she has 19 flavors

    Reply


  30. Great recipe!
    I place 1 inch wide by 5 inch long strips of parchment paper in the muffin cup under the pastry. Then place in the freezer before filling and baking. Makes it super easy to remove the butter tarts.

    Reply

  33. Can I use flour or cornstarch to thicken up the filling? And can I use a puff pastry method for my crust to keep it flaky with no shortening?

    Reply

  34. I made these today and I don’t know what I did wrong but I had to throw them out because the dough disintegrated in the oven. They became like a mushy sand when I scooped them out of the muffin tin. What did I do wrong? The dough seemed really wet before I even added any ice water too…. I followed measurements accurately. …. I wonder if my flour was bad….. Or perhaps I mixed the butter too long in the food processor? Oy.

    Reply

    • I don’t understand how your dough could possibly be wet, even before you added water. That’s practically impossible if you are using cold butter as instructed. You didn’t use some horrible butter substitute did you?

      Reply

      • I ended up remaking them the same day because it was driving me nuts as to why they turned out like that lol. I think what happened the first time was that I over pulsed them wayyy too much in the processor so that the cold butter was no longer in chunks. So the dough looked more like a cookie dough. Also, I think my flour had gone bad. It was an old unopened bag but it hadn’t expired yet. Anyways, the 2nd time I made it I used a pastry cutter and my hands to make the butter and flour (bought new flour) combo and then added the water to that and they turned out like a tart should lol. So I was too heavy handed with the processor originally, and I think my flour was bad.

        Reply


    • Any of my tarts that may not turn out I make a deconstructed butter tart desert topped with vanillas ice cream. Warm the tart and place a scoop or two of ice cream on top.

      Reply

  36. My mom was of French Canadian descent and made butter tarts that were a mouthful of sweetness. She used currants, no raisins or walnuts or pecans. I can’t say I really remember corn syrup in her recipe. We loved them runny too!!! 💕💕

    Reply


  38. WOW, my first time eating butter tarts, and these were so delicious!!! I was looking for a recipe for brown sugar tarts and all these Canadian butter tarts popped up. I made some of them with chocolate chips and walnuts and they were good, but I prefer the oozing, gooey plain ones! I used a tart tamper on a smooth little ball of dough in a small tart pan that made the most perfect cup for the filling. Next time I may try rolling them out, but this made the process so simple and anytime I can simplify a process, I’m happy. I used the exact recipe for your dough with both butter and shortening and it was so delicate and flaky. Thank you for your recipe!!!!

    Reply

  39. Just came across this recipe and I am wanting to try it for a baking night with friends! I was wondering how many mini tarts this recipe yields? I am supposed to make 54 treats! Thanks and they sound super yummy 🙂

    Reply


    • Think I read somewhere you could get 18. I made 13 with a tamper (instead of rolling circles) and crust was thick and flaky and yummy, with only a small ball of dough left over. Next time I’ll tamp with only small amount of dough so crust is thinner. I plan to divide dough into 18 balls. If you make this recipe three times – you’ll have exactly 54 mini tarts!!!! Perfect. I made my dough in small food processor. You can get tamper and mini-tart pans from Amazon.

      Reply

  40. Going to make these in a few minutes, let me just get this right though, you bake them on the bottom rack and not the middle? Thank you!

    Reply


  41. Divine! Made for my 91 year old Dad last nite; these are his favorite. We are from Canada, but moved to the states 50+ years ago and never heard of Butter Tarts here..

    Reply


  42. These look incredible, Barry! I have to try these, because like you, I also have a weakness for butter tarts! My mouth is watering just thinking about it.

    Reply


    • I made these today and they are pure ambrosia. The pastry is so flaky (and I haven’t made pastry in years) and the filling is the perfect amount of gooey. Holy cow. Thanks, Barry!

      Reply

  43. Reduce corn syrup and add two tablespoons of maple syrup. I use currents. Not raisins. I cook my butter tarts at 375 for 16-18 minutes. Always have good consistency …. not too runny.

    Reply

  45. My son’s love buttertarts….i try different recipes….this sounds good
    I made crust this evening…to refrigerate…used bit of gingerale instead of water
    And shortening…fingers crossed…i don’t make pie crust that often and it’s hit and miss
    Use raisins and probably maple syrup…I just cut back on it and add bit more golden sugar and butter
    Thanks Barry for the recipes

    Reply


  47. My Mom used to use black currants in her butter tarts…. raisins if she was out of currants! Just as yummy!

    Reply


  48. Hi, I know I’m late to the game, but just had to tell you Barry, these were the best butter tarts I have ever had! I made them as mini tart “poppers” with maple syrup and they were a huge hit. The pastry, which I think is essential to a good bt was incredible. Thanks for this!

    Reply

  49. These look incredible! I’ve never had butter tarts, but I think it’s time to rectify that. First I have a question; does humidity affect them? I’m in Florida and although it’s mid-September, the high temps are welll into the 90’s with the heat index in triple digits and high humidity.

    Reply

  50. Couple questions- could I substitute Rogers Golden Syrup for the corn syrup?
    Do you think if I added and extra egg but replaced a little of the syrup with maple syrup (which is thinner)
    I might get an in-between consistency? I might like somewhere in between running down your chin and firmly set.

    Reply


  51. I have been looking for a good butter tart recipe and I will be trying this one for sure. One question. I prefer an all butter crust. Would I substitute the lard for butter using one full cup of butter instead of a half cup butter and a half cup lard? Thanks for your thoughts on this!

    Reply

  52. I’m in the states and have never heard of butter tarts, but these look amazing! I’m going to make them for Thanksgiving. Can I make them the day before? Do they need to be stored in the refrigerator? And does waiting to serve change the runniness factor at all? Thanks so much!

    Reply


  53. Oh man these are divine! I used a tenderflake recipe for the pastry, but next time I plan to use this pastry recipe. I also added 1/2 tsp of vinegar to the filling. I was so happy with the results!!

    Reply

  54. Had never had a Butter Tart until visiting my daughter in Toronto this past weekend. (I’m from Minnesota USA) All I can say is WOW. Went on a hunt for a recipe and found Barry … am excited to try my hand at baking my own tarts …. and Tim Tarts – and all the other waist expanding treats on the site. Thank you!

    Reply

  56. Hello! I made my butter tarts yesterday and received your recipe this morning. I might have to try this new recipe. I have used an old family recipe for 47 years. Mine use currants, which I like better than raisins. I leave the currants out for one family member who does not like them. I always bake ahead and freeze for Christmas so that I can bake a variety of sweets to give to my children and their families.

    Reply

  57. Hi there! These look amazing! I’m going to try them for some of my American friends over Christmas.
    Just wondering if there is another method to mix the butter, flour, sugar and shortening since I don’t have a food processor…
    Thanks in advance:)

    Reply


  60. Everything about this recipe is fantastic!! Now to try not to eat all of them at once! I’ve never had such visibly flakey crust. It’s the perfect recipe!! Thank you so much 🙂

    Reply

  61. These really are amazing! My husband is from Canada and I had never made butter tarts before but decided to give them a whirl for him. I used all butter in the pastry instead of butter and shortening and it was THE BEST pastry I’ve ever had. I made a double batch of tarts and had enough crust left over for a pie shell too (fine by me!). In the filling I used dark brown sugar and light corn syrup and they turned out perfectly. Much like the inside of a pecan pie without the pecans. Mine were nice and gooey but not what I would call runny like some other people have mentioned. (I just followed the main ingredients, not the note.) Quite perfect!

    Reply

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