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.
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!
The very best Canadian butter tarts EVER. Just a little runny as they should be. My husband and I had coffee and butter tarts for breakfast. We just couldn't wait, you won't be able to either. Enjoy!!!
Hi Barry, I'm keen to try your recipe. However, is there anything I can use as a substitute for corn syrup? Maybe golden syrup? I'm not sure where to buy corn syrup where I'm from, and this is the first time I've seen a recipe that needs it, so I prefer not to buy a whole bottle just for this recipe.
Golden syrup should be fine.
I have a recipe similar to yours and it says to bake at 200*x 20-30minutes....no runs overs....
Have you tried this
Are you using self-rising flour or All Purpose with some kind of leavener?
Hello I'm in the UK and want to try your tarts but you can't get Corn syrup here in UK, can I submit with either honey or golden syrup ?
Golden syrup will work, although it is a bit thicker than corn syrup.
If I want to make these butter tarts plain without any raisins do I have adjust the recipe in anyway? Or do I just leave them out?
Just omit.
Hi! Barry.......My Hubby and I moved to Mexico and I have started to make these Butter Tarts for my Canadian friends down here and I have to say your recipe is a very Big hit.......they are perfection!! Thank you!
My Grandmother made the best Butter Tarts. We used to call them “gooey” tarts because the filling was like liquid gold.
She also make the best pastry. It was so short that it would crumble when you took a bite.
An easy way to incorporate shortening or butter into a recipe is to put it in the freezer for 10-15 minutes. Take a box grater and grate the desired amount. Perfect every time.
These are to die for!!! My Mom always made the flakiest pie crusts and your recipe rivals hers! These were absolutely delicious! Thank you for sharing your perfect recipe. (I like them runny too.)
I loved this recipe. I used the 3/4 cup brown sugar and 1/4 cup corn syrup also added the extra egg. My family is very happy with this recipe. This is now added to the cookbook! Thanks for sharing!
They were easy to make and absolutely delicious! Thank you for sharing the recipe!
How thick do you roll the pastry?
Christmas baking!
Is this recipe in one of your books? I hav e not these in 20 years.
Thanks
Can I use the mini tart tins? Also, how far in advance of Christmas Day can I make the ? Thank you.