The Best Classic Canadian Butter Tarts
The Best Classic Canadian Butter Tarts. There's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. particularly at the Holidays!
I've sampled butter tarts 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.
UPDATE The Best Canadian Butter Tarts is our newest recipe video!
Butter Tarts.
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!
Of course, Canadians love these 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 favourite 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.
Butter Tarts Update.
UPDATE 2020: 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.
Please note that the photos of the set butter tarts below are made without raisins by request of my son... but let's not start another debate about that! Just get on with making them how you like.
Love butter tarts, like me?
Be sure to check out our new recipe for the ultimate Canadian version, Maple Butter Tarts.
Updated November 2022.
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The Best Classic Canadian Butter Tarts
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 tablespoon brown sugar
- ½ teaspoon salt
- ½ cup shortening, Very cold and cut in cubes
- ½ cup butter, Very cold and cut in cubes
- 6 tablespoon ice water, approximately, enough to bring the dough together
For the Filling
- ½ cup lightly packed brown sugar
- ½ cup corn syrup
- ¼ cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup raisins, substituting, pecans, walnuts or chocolate chips also make good variations
Instructions
To prepare the pastry
- 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.
- 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.
- Form the dough into two rounds about an inch thick.
- Wrap in plastic wrap and let rest in the fridge for about a half hour.
- 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
- Combine all filling ingredients except raisins.
- Mix well.
- Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
- Fill ⅔ full with syrup mixture.
- Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
- 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 ¾ cup and decrease the corn syrup to ¼ 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.
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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
12Serving Size
1 large butter tartAmount Per Serving Calories 363Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 51mgSodium 255mgCarbohydrates 42gFiber 1gSugar 23gProtein 3g
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.
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!
Haven't tried maple syrup. I expect that would be too runny on its own.
You sure can use maple syrup in place of corn syrup, but you need to boil and reduce the maple syrup first to the consistency of corn syrup. (Remembering that it thickens even more as it cools again).
Another way to get the maple flavour in the tart is to simmer the raisins in syrup before placing in the tarts.
That sounds great! I'll be trying the raisins in the Maple Syrup for sure!
the vinegar goes in the pastry for a no-fail crust,you can't taste it after baking
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.
Sounds terrific.
I have used maple syrup, and then still aren't as gooey as I'd like; I'll try baking them less. Also love your idea of coconut oil!
Sorry Amy I meant to also say I've seen golden syrup at IGA stores; but still prefer maple syrup!
What taste difference did the coconut oil make?
Do the pastry shells need to be pre-baked at all, or does everything go in all at once?
Nope, not pre baked.
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!
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!
Dark is best.
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. ❤️
Hello. Just wondering if this recipe can be doubled. Thank you.
Shouldn't be an issue
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.
I have no idea of the size of your pans. Not easy to answer . Getting the pastry ratio right is another thing to consider.
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
You can use all butter. The part shortening does make it a little more flaky.
Can I use maple syrup or honey instead of corn syrup ?
They'd likely be runnier.
If I was to use maple syrup in stead of corn syrup, do you think if I just bake them longer, they wouldn't be too runny? I am so looking forward to making buttertarts that are runny!
I don't think a longer baking time will make a difference. With maple they will be quite a bit runnier though. I'll have to experiment myself with that one day.
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
Where is here? the store with the best buttertarts?
This recipe looks amazing! Any idea how the baking time would change if i made mini ones? Thanks!
I've never made minis and it really depends on how mini is mini! 😉
Does anyone know if Butter Tarts freeze well?
I don't think I ever have. They never last that long.
My mum used to freeze them when we were kids; we'd sneak them out of the freezer...They are awesome semi thawed! The texture is gooey and chewy! And now that I'm living in Australia it's a nice cool treat!!
Ive never had a problem freezing them....have done this for years to get ahead on Christmas baking.
This is my first time ever making butter tarts. Pretty excited for them. Does the filling thicken up as its cooling?
Somewhat, but as you can read in the post there is some debate on whether the centre should be runny or not. It is a matter of preference.
Do you need to grease and flour the tins?
Not necessary for pastry and pies.
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.
great idea!