Butter Tarts Recipe

Introduction

Butter tarts are a classic Canadian treat known for their rich, gooey filling and flaky pastry crust. These small, sweet tarts offer a perfect balance of buttery sweetness that’s sure to satisfy any dessert craving. Whether served warm or chilled, they make a delightful addition to any gathering.

Ingredients

• 1 ¾ cup all-purpose flour (227 grams)
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed (112 grams)
• ⅓ cup cold water
• 1 cup packed brown sugar (190 grams)
• ½ cup golden corn syrup
• ¼ cup salted butter, melted
• 2 eggs
• 1 teaspoon white vinegar (optional)
• 1 teaspoon vanilla extract
• Optional: ½ cup raisins or pecans

Instructions

1. Step 1: In a large bowl, stir together flour, sugar, and salt.
2. Step 2: Cut in the cold unsalted butter using a pastry cutter or your hands until the mixture is crumbly with pea-sized chunks of butter.
3. Step 3: Add 2 to 3 tablespoons of cold water and work the dough with your hands until it forms a ball, adding more water if needed.
4. Step 4: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 1 week.
5. Step 5: Roll out the chilled dough on parchment paper and cut into 3½-4 inch rounds using a cookie cutter or large cup.
6. Step 6: Place rounds in a 12-cup muffin pan, pressing gently into the bottom and sides. Freeze the pan for 10 to 15 minutes.
7. Step 7: Preheat the oven to 350°F (175°C).
8. Step 8: In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vinegar (if using), and vanilla extract until smooth.
9. Step 9: Optionally fold in raisins or pecans, then gently ladle the filling into the tart shells evenly.
10. Step 10: Bake for 20 to 25 minutes, until the pastry is golden and the filling has puffed up slightly.
11. Step 11: Cool the tarts in the pan for 10 minutes before transferring to a wire rack to cool completely.
12. Step 12: Serve warm, at room temperature, or chilled. Note that colder tarts have a firmer filling.

Tips & Variations

• Adding raisins or pecans to the filling creates a nice texture and traditional flavor.
• To cut the sweetness, including white vinegar in the filling adds a subtle balance.
• Use cold butter and water for the pastry to ensure a flaky crust.
• Freezing the tart shells before baking helps keep their shape and prevents shrinking.

Storage

Store butter tarts in an airtight container in the refrigerator for up to 4 days. To reheat, warm them gently in the oven at 300°F (150°C) for 5–10 minutes or enjoy them cold, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, the tart dough can be made and refrigerated for up to one week or frozen for longer storage. Allow the dough to come to a cool temperature before rolling out and shaping.

Can I use a different sweetener instead of corn syrup?

Light maple syrup or honey can be used as alternatives to corn syrup, but they may alter the flavor and texture slightly. Adjust the amount to keep the filling consistency similar.

Butter Tarts Recipe

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★★★★★

4.6 from 88 reviews

• Author: Isabella
• Total Time: 1 hour 45 minutes (including chilling time)
• Yield: 12 butter tarts 1x

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Description

Butter Tarts are a classic Canadian dessert featuring a flaky, buttery pastry shell filled with a rich, gooey filling made from brown sugar, corn syrup, and butter. This recipe includes a tender homemade tart shell filled with a sweet and slightly tangy filling, with optional raisins or pecans for added texture and flavor. Perfect for serving warm, at room temperature, or chilled.

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Ingredients

Scale 1x2x3x

Pastry Tart Shell

• 1 ¾ cup all-purpose flour (227 grams)
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed (112 grams)
• ⅓ cup cold water (approx. 2 to 3 tablespoons, more if needed)

Butter Tart Filling

• 1 cups brown sugar, packed (190 grams)
• ½ cup golden corn syrup
• ¼ cup salted butter, melted
• 2 eggs
• 1 teaspoon white vinegar (optional, to cut sweetness)
• 1 teaspoon vanilla extract
• Optional: ½ cup raisins or pecans

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Instructions

1. Make the Pastry Tart Shell: In a large bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized chunks of butter.
2. Form the Dough: Stir in 2 to 3 tablespoons of cold water. Work the dough gently with your hands until it forms a ball, adding more cold water if necessary.
3. Chill the Dough: Shape the dough into a thick disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 1 week.
4. Prepare Tart Shells: Roll out the chilled dough on parchment paper to about 3½-4 inch rounds using a circular cutter or a large cup. Place each round into a 12-cup muffin pan, pressing gently into the bottom and up the sides.
5. Freeze Tart Shells: Place the muffin pan into the freezer for 10 to 15 minutes to firm up the shells before filling.
6. Make the Filling: Preheat the oven to 350°F (175°C). In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, white vinegar (if using), and vanilla extract until well combined. Fold in optional raisins or pecans if desired.
7. Fill Tart Shells: Gently ladle the filling evenly into the chilled unbaked tart shells, filling each almost to the top.
8. Bake the Tarts: Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and the filling has puffed slightly.
9. Cool and Serve: Let the tarts cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm, at room temperature, or chilled as preferred.

Notes

• Chilling the dough helps prevent shrinking and makes it easier to work with.
• Freezing the tart shells before filling prevents sogginess and helps them hold their shape during baking.
• White vinegar is optional but helps balance the sweetness of the filling.
• Optional additions like raisins or pecans add flavor and texture but can be omitted for a plain butter tart.
• The colder the tarts when served, the firmer the filling texture will be.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Canadian

Keywords: butter tarts, Canadian dessert, tart shell, brown sugar filling, classic pastry, sweet tarts