Flaky, sweet, and undeniably nostalgic, Butter Tarts are the ultimate Canadian dessert that has stood the test of time for good reason. Their golden pastry and gooey centers are simply irresistible.
Whether filled with raisins, pecans, or left plain, these tarts balance rich buttery sweetness with a satisfying texture. Ready in under an hour, they’re perfect for holidays or spontaneous cravings.
The Sweet Essentials Behind These Butter Tarts
- All-purpose flour – Forms the sturdy, flaky base for the pastry shells that hold the gooey filling together.
- Cold unsalted butter – Key to a tender, crisp pastry. The cold fat creates layers as it melts.
- Brown sugar – Brings deep, caramel-like richness to the filling, giving the tarts their signature sweetness.
- Golden corn syrup – Adds shine and gooey texture, preventing crystallization in the filling.
- Eggs – Essential for structure, helping the filling puff slightly as it bakes.
- Salted butter – Melted into the filling, adding depth and balancing sweetness with a hint of salt.
- White vinegar (optional) – A subtle but effective ingredient to cut through the sugar and keep the filling from being overly cloying.
- Vanilla extract – Enhances the caramel notes and brings a warm undertone to the filling.
- Raisins or pecans (optional) – Add bite and complexity, giving each tart a personality of its own.
Step-by-Step Sweetness: How to Make Butter Tarts
Begin by preparing the pastry dough, blending cold butter into flour until crumbly, then slowly adding ice water until a soft dough forms. Chill the dough to relax the gluten, then roll and cut rounds to press into a muffin tin. Freeze briefly to help the crust hold its shape.
While the crusts chill, whisk together the brown sugar, corn syrup, melted butter, eggs, vinegar (if using), and vanilla until smooth. Pour the filling into each shell, optionally adding raisins or pecans before baking.
Bake until the edges of the pastry are golden and the centers are puffed. Allow to cool slightly before removing from the tin to avoid breakage and enjoy them warm or chilled.
Tart Talk: Tips & Variations for Perfect Butter Tarts
For an extra flaky crust, don’t skip the chilling and freezing steps—cold dough is the secret to bakery-level results. If you love contrast in texture, go with chopped pecans for a nutty crunch; for a traditional bite, opt for chewy raisins. Want a more complex flavor? Swap half the corn syrup with maple syrup for a deeper Canadian twist.
Adjust sweetness by including a touch of vinegar in the filling. It won’t be noticeable in flavor but will make the sweetness feel more balanced. And if you prefer runny centers versus firm, remove them from the oven a few minutes early and let them set as they cool.
Keeping Them Sweet: How to Store Butter Tarts
Butter tarts can be stored in an airtight container in the fridge for up to five days. They’re just as delicious cold, but you can bring them to room temperature for a softer filling. To freeze, arrange them in a single layer in a freezer-safe container and store for up to three months. Thaw in the fridge overnight before enjoying.
For a warm, fresh-from-the-oven experience, reheat in the microwave for 10–15 seconds or in a low oven until just warmed through.
Butter Tarts
Ingredients
For the Pastry
- ½ cup unsalted butter cold and cubed (112 grams)
- 1 tsp granulated sugar
- ½ tsp salt
- ⅓ cup cold water
- 1 ¾ cups all-purpose flour 227 grams**
For the Filling
- ½ cup golden corn syrup
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup melted salted butter
- 1 tsp white vinegar optional
- 1 cup packed brown sugar 190 grams
- Optional: ½ cup chopped pecans or raisins
Instructions
- To begin the pastry, combine the flour, sugar, and salt in a large mixing bowl. Add the cold, cubed butter and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter. If using a food processor, pulse the dry ingredients, then add butter and process to a crumbly consistency.
- Gradually stir in 2 to 3 tablespoons of cold water, kneading lightly until the dough coheres into a smooth ball. Additional ice water may be added as needed. In a food processor, pulse with water until dough begins forming a ball, then bring together by hand. Form the dough into a thick disc, wrap in plastic wrap, and refrigerate for at least one hour or up to a week.
- Roll out the chilled dough on wax paper to a moderate thickness, avoiding excessive thinness. Use a round cutter or bowl (3.5–4 inches in diameter) to cut circles. Fit each into the cups of a 12-cup muffin tin, pressing the dough gently to shape along the base and sides. Any tears can be mended by pressing the dough with a fingertip. Freeze the prepared shells for 10–15 minutes.
- Meanwhile, preheat the oven to 350°F (177°C). In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vinegar (if using), and vanilla extract until well combined.
- Distribute the filling evenly among the tart shells using a ladle, filling just below the rim. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden and the filling appears set and slightly puffed.
- Allow the tarts to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
Notes
Storage: Store in an airtight container in the refrigerator for up to five days or freeze for up to three months. Thaw in the refrigerator before serving. May be enjoyed chilled or at room temperature.
