Butter Tarts are a timeless favorite for good reason. They’re made with simple ingredients but deliver an unmatched depth of flavor and texture. The contrast between the crisp, flaky crust and the luscious, syrupy filling makes them incredibly satisfying. You can customize them with raisins, pecans, or leave them plain. Whether served warm or chilled, they’re always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter (cold and cubed)
Salt
Ice water
Brown sugar
Corn syrup
Eggs
Vanilla extract
White vinegar
Raisins or chopped pecans (optional)
Directions
Preheat your oven to 375°F (190°C).
To make the pastry, mix flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually and mix until the dough comes together.
Divide the dough, roll it out, and cut into rounds to fit into a muffin tin or tart pans. Press the dough into each cavity and chill while you prepare the filling.
In a bowl, whisk together brown sugar, corn syrup, eggs, vanilla, vinegar, and a pinch of salt until smooth.
If using, place raisins or pecans in the bottom of each tart shell.
Pour the filling into the pastry shells, filling each about two-thirds full.
Bake for 20–25 minutes, or until the filling is set around the edges but slightly soft in the center.
Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 12 butter tarts. Prep time: 20 minutes Chill time: 30 minutes Bake time: 25 minutes Total time: About 1 hour 15 minutes
Variations
No raisins or nuts: Make them plain for a smoother, purer butter tart experience.
Add chocolate chips: A handful of mini chocolate chips adds a fun twist.
Use maple syrup: Replace corn syrup with maple syrup for a deeper, more Canadian flavor.
Gluten-free version: Use a gluten-free flour blend for the pastry.
Make mini tarts: Use mini muffin pans for bite-sized butter tarts—perfect for parties.
Storage/Reheating
Store butter tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the tarts in a single layer, then transfer to a freezer-safe bag for up to 2 months.
To reheat, warm individual tarts in a 300°F (150°C) oven for 5–10 minutes or microwave for about 15 seconds.
FAQs
What makes butter tarts runny or firm?
The texture depends on the ratio of sugar, syrup, and eggs. Less baking time and more syrup will yield a runnier filling.
Can I freeze butter tarts?
Yes, they freeze well. Just ensure they’re completely cooled before freezing in an airtight container or freezer bag.
Do I have to use corn syrup?
No, you can substitute with maple syrup or golden syrup for a different flavor.
Can I use store-bought pastry shells?
Absolutely. While homemade pastry is best, pre-made tart shells are a convenient and time-saving option.
Why is vinegar used in the filling?
Vinegar adds a slight tang and helps balance the sweetness of the filling.
Can I make these tarts without raisins?
Yes, many people prefer them plain. It’s entirely up to your taste.
How do I prevent the filling from boiling over?
Avoid overfilling the shells and don’t bake too close to the top of the oven.
Are butter tarts supposed to be gooey?
Traditionally, yes. A soft, gooey center is what makes butter tarts so beloved.
Can I make them ahead of time?
Yes, they keep well in the fridge or freezer, making them great for advance baking.
What’s the best way to remove them from the pan?
Let them cool slightly, then use a thin knife or offset spatula to gently lift them out.
Conclusion
Butter Tarts are a treasured dessert that’s as rich in flavor as it is in tradition. Whether you enjoy them plain, with raisins, or dressed up with nuts or chocolate, they deliver a satisfying bite every time. Easy to make and even easier to love, these tarts are a sweet celebration of Canadian baking at its finest
Butter Tarts are a beloved Canadian dessert featuring a flaky pastry shell filled with a rich, gooey, buttery filling. Whether served plain or with raisins or nuts, these tarts offer the perfect balance of sweet and indulgent flavors.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 tsp salt
3–4 tbsp ice water
1 cup brown sugar, packed
1/2 cup corn syrup (or maple syrup)
2 large eggs
1 tsp vanilla extract
1 tsp white vinegar
1/4 tsp salt
1/2 cup raisins or chopped pecans (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add ice water gradually, mixing just until the dough comes together.
Divide the dough, roll out, and cut into rounds to fit a muffin tin or tart pans. Press into the cavities and chill while preparing the filling.
In a bowl, whisk together brown sugar, corn syrup, eggs, vanilla, vinegar, and a pinch of salt until smooth.
If using, place raisins or chopped pecans in the bottom of each tart shell.
Pour the filling into the tart shells, filling about two-thirds full.
Bake for 20–25 minutes, until the filling is set at the edges but slightly soft in the center.
Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Don’t overfill the tart shells to prevent overflow during baking.Use maple syrup for a deeper Canadian flavor.Chill the dough before rolling to make it easier to handle.Mini muffin pans can be used for bite-sized tarts.Let tarts cool before removing to prevent breaking.
