The Best Classic Canadian Butter Tarts - a definite keeper recipe! (2024)

The Best Classic Canadian Butter Tarts. There’s a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. particularly at the Holidays!

The Best Classic Canadian Butter Tarts - a definite keeper recipe! (1)

The Best Canadian Butter Tarts

I’ve sampled butter tarts in many places across the country and this thick pastry version is my favourite. Don’t do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

UPDATEThe Best Canadian Butter Tarts is our newest recipe video!

Butter Tarts.

Butter tarts are one of my all time favourite sweet treats and have been for many years. I don’t often make them because, to be absolutely frank, I would not rest until I had eaten all of them!

Of course, Canadians love these tarts and I have had some fine examples in other parts of the country. I think the nod goes to Quebec for the best I’ve had though.

The Best Classic Canadian Butter Tarts - a definite keeper recipe! (2)

Golden raisins are what I use in this recipe but any other raisin or even currents work well.

I can’t tell you the numbers of these I’ve eaten over the years, driving along the north shore of the St. Lawrence River and stopping into little bakeries along the way to sample the local versions of this perfect little pastry. Here is my favourite version.

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Fit pastry circles into a muffin pan.

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Pastry shells ready for the filling.

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Tarts, ready for the oven.

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Simply whisk together the ingredients.

There is a great deal of debate about whether the filling should be firm or slightly runny. Most butter tart aficionados I know across Canada comedown on the runny side of the debate.

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Perfect Butter Tarts.

If you prefer the filling firmer, add an additional egg to the mix, and modify the corn syrup and brown sugar amounts as found in the NOTE added to this recipe. You may also want to bake them for just a few minutes longer.

The Best Classic Canadian Butter Tarts - a definite keeper recipe! (9)

The Best Canadian Butter Tarts

Butter Tarts Update.

UPDATE 2020: There is a considerable debate and sometimes geographical differences in what the preferred consistency of the centre of a butter tart should be. In a recent poll 60% of people said they preferred a runny centre as opposed to a firmer set one.

The argument for a firmer set centre is that it’s less messy and easier to eat on the go. As with any recipe, I believe you should have them however you like them.

To that end, I’ve updated the NOTE in this recipe to include instructions to tweak the recipe for a set but still soft and delicious centre. I wouldn’t turn down either one to be honest.

The Best Classic Canadian Butter Tarts - a definite keeper recipe! (10)

Use only real dairy butter in this recipe for the best flavour.

Please note that the photos of the set butter tarts below are made without raisins by request of my son… but let’s not start another debate about that! Just get on with making them how you like.

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Always popular at Christmas too!

Love butter tarts, like me?

Be sure to check out our new recipe for the ultimate Canadian version, Maple Butter Tarts.

The Best Classic Canadian Butter Tarts - a definite keeper recipe! (12)

Updated November 2022.

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Classic Canadian Butter Tarts

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The Best Classic Canadian Butter Tarts - a definite keeper recipe! (15)

Yield: 12 large tarts

The Best Classic Canadian Butter Tarts

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

Ingredients

For the Pastry

  • 2 ¼ cups flour, pastry flour is best to use but all-purpose will do
  • 1 tbsp brown sugar
  • ½ tsp salt
  • 1/2 cup shortening, Very cold and cut in cubes
  • 1/2 cup butter, Very cold and cut in cubes
  • 6 tbsp ice water, approximately, enough to bring the dough together

For the Filling

  • 1/2 cup lightly packed brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • ½ cup raisins, substituting, pecans, walnuts or chocolate chips also make good variations

Instructions

To prepare the pastry

  1. Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
  2. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
  3. Form the dough into two rounds about an inch thick.
  4. Wrap in plastic wrap and let rest in the fridge for about a half hour.
  5. Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

To make the filling

  1. Combine all filling ingredients except raisins.
  2. Mix well.
  3. Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
  4. Fill 2/3 full with syrup mixture.
  5. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
  6. Cool completely on a wire rack and remove tarts from from pans.

Notes

There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

1 large butter tart

Amount Per ServingCalories 363Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 51mgSodium 255mgCarbohydrates 42gFiber 1gSugar 23gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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The Best Classic Canadian Butter Tarts - a definite keeper recipe! (2024)

FAQs

Why are my buttertarts so runny? ›

Butter tarts that are runny may be underbaked or may not contain enough egg. Eggs help thicken and stabilize butter tart filling while it bakes, which is why I've included two whole eggs in my recipe to ensure the filling is thick and fully set once baked.

Should butter tarts have raisins? ›

Purists say true butter tarts should not contain raisins or nuts. For Currie and March of Wasaga Beach, Ont., they have to have raisins. Some like runny fillings, some firm. Some like thick pastry shells while others like thin so the filling stars.

What is the difference between a pecan tart and a butter tart? ›

The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch. Often raisins, walnuts, or pecans are added to the traditional butter tart, although the acceptability of such additions is a matter of national debate.

Why are butter tarts considered Canadian? ›

' Butter tarts were common in Canadian pioneer cooking. The earliest published recipe for a butter tart is from Barrie, Ontario dating back to 1900 in the Women's Auxiliary of the Royal Victoria Hospital Cookbook. Another early published recipe was found in a 1915 pie cookbook.

Why are my butter tarts grainy? ›

-- To avoid "gritty" butter tarts, caramelize sugar first by blending on the stovetop with butter, syrup and vanilla. Let it cool before adding eggs to the mixture or they'll be scrambled.

What is butter tart filling made of? ›

These buttery mini pies, typically baked in a muffin tin, have a flaky crust filled with a gooey mixture of butter, sugar, syrup, egg, and sometimes raisins or nuts. They bear some resemblance to the American pecan pie and British treacle tart, but their uniquely rich flavor sets them apart.

Can you buy butter tart filling? ›

Get this item with your grocery order. Our Butter Tart mix strikes all the right notes of sticky and buttery sweetness while remaining convenient to prepare. With no artificial flavours or colours, simply add water and butter to the mix, cook and stir on your stove top for 10 minutes.

Are butter tarts a Canadian thing? ›

The Origin of the Butter Tart

The Collins English Dictionary describes it as one of the few pastries with a genuinely Canadian origin. A butter tart is a small pastry tart, which generally consists of butter, sugar, syrup, and egg, filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top.

Why do my butter tarts crystallize? ›

Sucrose naturally wants to crystalize, which is how granulated sugar is made from simple sugars like fructose and glucose. To reduce the amount of crystallization in the butter tart filling when baking, try adding some acidity (i.e. lemon juice or 1 spoon of corn syrup).

Are there butter tarts in the USA? ›

Does America have butter tarts? Yes, any decent bakery will typically carry butter tarts, that quintessential Canadian pastry.

What is a interesting fact about butter tarts? ›

Like many legendary dishes, the butter tart's origins are fuzzy. It's believed that filles à marier (“marriageable girls”) created a crude version in the 1600s. These newly arrived Québécois brides filled their French tarts with New World ingredients: maple sugar, freshly churned butter and dried fruit such as raisins.

What country invented butter tarts? ›

According to the Canadian Encyclopedia, butter tarts are a result of the filles du roi, or the King's Daughters, who were young French women sent to Quebec in the 17th century.

What is a butter tart slang? ›

Butter tarts are indeed a popular Canadian pastery. The phrase butter tart, as used in the song, is also slang for a woman's parts.

What is the national food of Canada? ›

What is Poutine? Poutine is Canada's national dish, which usually consists of french fries topped with cheese curds and hot gravy.

Why is my caramel tart runny? ›

There are two main reasons a caramel tart can be runny. First, if the caramel wasn't cooked to the proper temperature, it won't set properly. Make sure you use a candy thermometer to monitor it while it's cooking. Also, if you leave it at room temperature, the filling can soften, so keep your tart refrigerated.

Why is my tart dough so soft? ›

Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

Why is my tart soft? ›

If you use room temperature or melted butter, your tart won't turn firm and crisp. If you want it flaky, cold butter is the trick. You can make the same recipe with room temperature butter and wonder why it turned soggy and soft.

Are you supposed to butter pop tarts? ›

Can you put butter on a Pop-Tart®? Yes! Our fans love to put butter on their Pop-Tarts®, which many say creates a whole new level of mouthwatering flavor.

References

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