How to Make Canadian Butter Tarts
Updated: Nov. 28, 2023
Our step-by-step guide will show you how to make an iconic Canadian treat: butter tarts.
If you’ve never heard of butter tarts before, you’re missing out. These perfectly flaky treats are sure to be a new favorite in your household.
What are Canadian butter tarts?
Butter tarts are a kind of pastry that normally includes a filling of butter, eggs, syrup and sugar. This filling is then baked in a flaky and delicious pastry shell. Butter tarts are particularly popular in Canada and are commonly eaten during holidays.
Want more tart ideas? Try our prettiest tart recipes!
Canadian Butter Tart Recipe
This tart recipe from Jen Smallwood of Portsmouth, Virginia makes 24 servings.
Ingredients
Tart:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shortening
- 1 large egg, room temperature, lightly beaten
- 2 tablespoons ice water
- 1 tablespoon white vinegar
Filling:
- 1 large egg, room temperature, lightly beaten
- 1/2 cup brown sugar
- 1/4 cup light corn syrup
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1-1/4 cups raisins, chopped pecans or chopped walnuts
Directions
Step 1: Line the muffin pan
Preheat oven to 425°F. Line 24 muffin cups with foil liners. Make sure not to use paper-lined foil liners.
Step 2: Combine dry ingredients
In a large bowl, mix together flour and salt.
Step 3: Cut the butter
Cut your butter with a pastry blender, knife or your hands. Cut until butter is crumbly like oatmeal.
Step 4: Combine wet ingredients
In another bowl, whisk the egg, ice water and vinegar. Gradually add to flour mixture, tossing with a fork until dough holds together when pressed.
Step 5: Shape the dough
Shape dough into large discs. Place in the freezer for 15 to 20 minutes.
Step 6: Roll and cut out your dough
With a rolling pin, roll the dough on a flour covered surface like your countertop or a cutting board to a 1/4-inch-thick circle. Cut 24 circles with a floured 3-inch round cookie cutter, rerolling dough as needed. Gently press crust circles onto bottoms and up sides of foil liners.
Step 7: Make the filling
In a small bowl, mix the egg, brown sugar, corn syrup, melted butter and vanilla until blended; stir in raisins.
Step 8: Fill the unbaked shells
Spoon in your batter, dividing it evenly.
Step 9: Bake
Place in oven on a lower rack until the tart crusts are golden brown and the filling bubbles up (approximately 10 to 12 minutes). Then, let pans cool on a wire rack.
Want to try another humble-looking tart from across the Portugal? Look no further than this egg tart recipe.
Tips for Making Butter Tarts
How do I store butter tarts?
You can store your delicious tarts in an airtight glass or plastic container. Stick it in the fridge and it should last up to a week.
Why are my butter tarts soggy?
If your butter tarts unfortunately turn out too soggy, it’s likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness. It may take a couple tries to perfect your butter tart, and that’s totally OK!
What is the difference between a butter tart and a pecan pie?
While these desserts are similar, there are a few key differences between the two. First, pecans are the star of pecan pie but are optional in butter tarts. Second, a butter tart has a runnier filling than the firmer pecan pie filling. And finally, butter tarts are popular in Canada while pecan pie is a southern classic in the United States.
Try More Pretty Tart Recipes
Strawberry TartThis creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. —Dawn Tringali, Hamilton Square, New Jersey
Heavenly Blueberry TartMmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. —Lyin Schramm, Berwick, Maine
Apple TartFor 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. —Marilyn Begres, Dexter, Michigan
Elegant Fresh Berry TartThis elegant tart was my first original creation. If other fresh fruits are used, adjust the simple syrup flavor to match. —Denise Nakamoto, Elk Grove, California
Chocolate Pear Hazelnut TartAs a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart recipe from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
Black Forest TartCherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen
Salted Dark Chocolate TartWhen I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. —Leah Tackitt, Austin, Texas
Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Blueberry Crumble TartsPop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
Walnut Toffee TartI usually serve this scrumptious tart recipe on Christmas and New Year’s Day. It really showcases walnuts and is so impressive to serve. —Patricia Green, Yuba City, California
Originally Published: November 14, 2023
