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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Freeze Tart Shells: Place the muffin pan into the freezer for 10 to 15 minutes to firm up the shells before filling.
- 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.
- Fill Tart Shells: Gently ladle the filling evenly into the chilled unbaked tart shells, filling each almost to the top.
- 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.
- 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
