Butter Tarts
Butter Tarts Say it: BUH-ter tarts
Butter tarts are a classic Canadian dessert featuring a flaky pastry shell filled with a gooey mixture of butter, sugar, eggs, and syrup. They originated in Ontario in the early 20th century and are now enjoyed nationwide, especially during holidays and family gatherings. The filling is sweet, buttery, and slightly caramelized with a hint of vanilla, while the texture ranges from runny to semi-firm depending on preference. What makes them special is their simplicity and the way the filling bubbles up and sets into a perfect, sticky bite that melts in your mouth.
Butter Tarts
Butter Tarts
Pronounced BUH-ter tarts
- Serves
- 12
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Make the pastry. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces.
Sprinkle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Form into two disks, wrap in plastic, and chill for at least 30 minutes.
Preheat oven to 425°F (220°C). Roll out one disk of dough on a lightly floured surface to about ⅛-inch (3 mm) thickness. Cut into 12 circles using a 4-inch (10 cm) round cutter.
Gently press each circle into a standard muffin tin, pressing the dough up the sides to form tart shells. Repeat with the second disk if making a full batch. Chill the shells while preparing the filling.
Prepare the filling. In a medium bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time until smooth.
Stir in the maple syrup, vinegar, and vanilla until fully combined. The mixture will be quite runny.
If using, divide the raisins or nuts evenly among the tart shells. Pour the filling into each shell until about ¾ full.
Bake for 12–15 minutes until the pastry is golden and the filling is bubbling and set at the edges but still slightly jiggly in the center.
Remove from the oven and let the tarts cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
Regional variants
Some regions prefer a more caramel-like filling by using dark brown sugar or adding a touch of cream. Modern versions may include chocolate chips, coconut, or dried cranberries.
Cook's notes
- For a runnier center, bake for the shorter time; for a firmer set, add 1–2 extra minutes.
- Chilling the filled shells for 10 minutes before baking helps prevent the pastry from shrinking.
- Use a mixture of raisins and nuts or leave plain—both are traditional Canadian variations.
Serve with
Serve at room temperature with a cup of strong coffee or tea.
Make ahead and storage
Butter tarts keep well in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months. Reheat gently in a 300°F (150°C) oven for 5 minutes if desired.
