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.
Think you could use this recipe to make a full pie instead of individual tarts?
No. It will not set. Try my pecan pie recipe using raisins instead.
Ever time I make the tarts they over flow how can I stop this?
Your pans may be smaller than mine. Don't fill them more than 2/3 or so.
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?
I've never done any substitutions in this recipe.
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.
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?
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.
Glad to hear they worked out for you after all. Butter tart disappointment is intolerable! 😉
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.
I loved eating these! They tasted very good.
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!!! 💕💕
How many tarts does this recipe make?
I usually get up to 18.
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!!!!
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 🙂
Never made them as mini tarts. I'd definitely do them with thinner pastry though.
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.
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!
Well, I guess that few minutes is up LOL! Were you hoping to get lucky and find me online? Hope they turned out well.
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..
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.
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!
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.
I use two eggs always....3/4 cup corn syrup, plus 2 tablespoons of maple syrup.....
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