Name: The Best Classic Canadian Butter Tarts Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Canadian
Ingredients: 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; 1/2 cup raisins (pecans, walnuts, or chocolate chips can be used as variations); 2 1/4 cups flour (pastry flour preferred, all-purpose acceptable); 1 tbsp brown sugar; 1/2 tsp salt; 1/2 cup shortening, very cold and cut into cubes; 1/2 cup butter, very cold and cut into cubes; 6 tbsp ice water (approximately, just enough to bring dough together)

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Introduction

Butter tarts are a beloved Canadian classic known for their flaky crust and sweet, gooey filling. This recipe will guide you through making the perfect batch of butter tarts, complete with a rich, buttery filling and your choice of raisins or nuts.

Two butter tarts sit on a white plate on a white marbled surface. Each tart has a flaky golden crust forming the base and sides. The filling is amber-brown, smooth, and glossy, with one tart cut in half showing a thick, syrupy, caramel-like center dripping slightly down the side. The texture of the filling is soft and gooey, contrasting with the crumbly crust. A red and white cloth is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup raisins (pecans, walnuts, or chocolate chips can be used as variations)
2 1/4 cups flour (pastry flour preferred, all-purpose also works)
1 tbsp brown sugar
1/2 tsp salt
1/2 cup shortening, very cold and cut into cubes
1/2 cup butter, very cold and cut into cubes
6 tbsp ice water, approximately, just enough to bring the dough together

Instructions

Step 1: Pulse the cold butter and shortening into the flour, brown sugar, and salt using a food processor until the fat pieces are about the size of peas.
Step 2: Sprinkle the ice water evenly over the mixture and gently toss with a fork until the dough just comes together. Handle the dough minimally to keep it tender.
Step 3: Shape the dough into two rounds about 1 inch thick, then wrap them in plastic wrap and chill in the fridge for about 30 minutes.
Step 4: On a lightly floured surface, roll out the dough and cut into 4-inch rounds. Fit each round into a muffin cup. Chill the lined cups in the fridge or freezer while preparing the filling.
Step 5: In a bowl, combine the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt, mixing until smooth.
Step 6: Place a single layer of raisins (or your chosen variation) in the bottom of each pastry shell.
Step 7: Fill each shell about two-thirds full with the syrup mixture.
Step 8: Bake on the bottom shelf of a preheated oven at 425°F (220°C) for 12 to 15 minutes, until the filling is bubbly and the crust is golden.
Step 9: Cool the tarts completely on a wire rack before removing them from the pans.

Tips & Variations

For flakier pastry, keep the shortening and butter very cold and handle the dough lightly.
Swap raisins for chopped pecans, walnuts, or chocolate chips for a delicious twist.
Chilling the pastry shells before baking helps maintain structure and prevents sogginess.

Storage

Store butter tarts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a warm oven before serving to restore crispness.

How to Serve

Four small round tarts sit on a silver metal cooling rack over a white marbled surface. Each tart has a rough, thick golden crust with slight cracks and uneven edges, forming a shallow cup around the filling. The filling is smooth and brown, slightly glossy near the edges, with a soft, baked texture. The tarts appear warm and freshly baked, with the crust showing a light flaky crumb texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough by hand instead of using a food processor?

Yes, you can use a pastry blender or two knives to cut the cold butter and shortening into the flour mixture until pea-sized pieces form. Then proceed with adding water and mixing gently.

Why do some butter tart fillings have raisins while others don’t?

Raisins are traditional and add texture and flavor, but many people prefer variations with nuts or chocolate chips. Feel free to customize the filling to your taste.