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.
Great recipe the only thing I did different was adding Skor bits to it!
My Mom used to use black currants in her butter tarts.... raisins if she was out of currants! Just as yummy!
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!
So glad you enjoyed them. They have been a life long favourite of mine.
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.
Not a huge issue with these I think. Just store in airtight container as soon as they are fully cooled.
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.
I've never differed from the recipe as written. Let me know the results of your experiments.
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!
yes, just replace the lard with more butter.
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!
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!!
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!
Hi. Made these. And had trouble removing them from the muffin tins. Any tricks on how to remove without breaking?
That is unusual. Never had that happen or had it reported to me. Did you use a butter substitute.
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.
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:)
Use a pastry cutter or two knives held between your fingers.
Ok great! Thanks so much:)
These turned out perfect and they are amazing!! Will make again.
If I were to use premade tart shells, what time would the tarts be baked for?
Never done that but probably a little less. Pastry is not as thick and the tarts will be shallower.
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 🙂