Canadian Butter Tarts are a sensational treat. This recipe allows for a crisp-but-flaky pastry shell, a slightly runny filling, and a rich caramel flavour. Find out why these are one of Canada’s most popular desserts!
Canadian butter tarts are a national obsession: that perfectly flaky shell, that sweet, buttery, caramel filling, all that melt-in-your-mouth goodness, and the great raisin debate…who could resist?
You don’t have to be Canadian to enjoy the perfect Canadian Butter Tart. For those of you that haven’t yet been able to experience this delicious dessert, it’s similar to a Pecan Pie. However, the filling in butter tarts is ever so slightly runnier, and pecans aren’t a necessary component in a butter tart recipe (but are often included, because yummy).
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What are Canadian butter tarts
Butter tarts are small pastries with a sweet, caramel filling. They are one of the most popular desserts in Canada. They are generally accepted as a Canadian recipe (though, as with most traditional recipes, there are several origin tales), with their proven origins dating back to the very early 1900s.
The best butter tart recipe?
I attended a cooking class with Chef Shai Mandel who taught me her wonderful butter tart recipe. It’s reproduced here in its entirety with her permission. (Because something as delicious as this, should never be kept a secret!)
As for what constitutes, the best butter tart recipe…well, that’s going to depend quite a bit on you. This recipe results in a crisp but flaky shell, and a slightly runny filling with a rich caramel flavour to it. Some people prefer their filling to be as runny as a river, and others prefer firmer fillings.
Canadian butter tarts & The Great Raisin Debate
I would be amiss writing a post about butter tarts while not addressing The Great Raisin Debate that has plagued taste buds for decades. Here’s the gist, one group of people feel that butter tarts taste great with raisins in them; the other group does not agree.
Where do I stand on it? Honestly, I don’t think people need to worry about it as much as they do. Everyone is entitled to enjoy whatever flavour combination tickles their taste buds, and no one should ever be made to feel bad for enjoying (or not enjoying) the addition of raisins to a butter tart recipe.
Personally, I don’t really like raisins in my butter tarts. But it’s not as bad as when you discover an impostor raisin disguised as chocolate inside a chocolate chip cookie!
An interesting fact about butter tarts is that it was believed they were made in Quebec by girls of marriageable age (filles à marier). In this version, from the 1600s, it was commonplace to include dried fruit such as raisins in butter tarts.
Pecans are a wonderful (and optional) addition to this recipe. Depending who you speak to, pecans in a butter tart can be considered just as controversial as raisins. There’s a fair argument to be made that a butter tart with pecans is just a “pecan tart”. Do what works for you, bestie.
Ingredients
For the dough
- All-purpose flour
- Cold unsalted butter, cut into ½” pieces
- Vegetable shortening (or pure lard)
- Cold water
- Salt
- Brown sugar
For the butter tart filling
- Brown sugar
- Corn syrup
- Butter, melted
- Egg
- Vanilla extract
- Salt
- Pecans (optional)
How to make Canadian butter tarts
To make the pastry
In a large bowl (medium will work too), combine the salt, sugar, flour, and shortening. Mix together.
Rub the vegetable shortening into the flour until it’s reduced to pea-sized crumbs, and then grate the cold butter into the flour. Toss the flour and butter lightly (just like you would a salad).
Add cold water little bits at a time, mixing in between additions. Mix just enough to incorporate with the flour mixture. This is important. Be careful not to over mix!
Transfer dough to a floured table or lightly floured surface. Shape into a thick disc. Tightly cover with plastic wrap and allow to chill in the fridge for at least 30 minutes before rolling.
On a lightly-floured work surface, roll out the chilled dough and cut into 12 4-inch circles. Press the dough circles into the moulds of a muffin pan.
Chill in the fridge while you prepare the filling (cold pastry going into a hot oven will be flakier).
To make the butter tart filling
Combine all the filling ingredients (except the pecans, if using). Mix well. If you’re included pecans (I am, because I like the humble pecan. You can even go with chopped pecans if you prefer), sprinkle the pecans on bottom of the pastry dough (in the muffin tin).
Fill the tart shells two thirds full with filling mixture. Bake on bottom shelf of your oven at 425 degrees F for 12–15 minutes. Remove the butter tarts from the muffin pan, and allow to cool completely on a wire rack.
For firmer fillings
If you want a firmer, less runny filling add an additional egg, increase the brown sugar to ¾ cup and decrease the corn syrup to ¼ cup.
Tips
When working with dough be careful not to overwork the dough. You want to work it just enough to create a ball, but not so much that it becomes tough.
You can cut the dough using a round cookie cutter or a knife if you don’t have a formal “pastry cutter”.
Be sure not to skip the chilling stage. This step allows the butter and vegetable shortening to firm up before the butter tarts go into the oven.
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Easy variations
The easiest way to add some variation to butter tarts to is change-up any additions to the filling. For example, while I use pecans in this recipe, you can simply swap them for raisins, currants, chopped walnuts (any nuts, really), or even chocolate chips. Make sure not to overdo it though, a few pieces in each butter tart goes a long way – no more than a teaspoon per tart.
An old trick used by many Canadian bakers is to plump their raisins before adding them to the butter tart filling. I don’t particularly care for raisins so I never do this, but rum or juice are usually what’s used.
Maple syrup filling. Some argue that truly authentic butter tarts can never be made with corn syrup. In this case, the one-third cup corn syrup can be swapped out with a one-third cup maple syrup. If you’re opting for this variation, please do make sure to use proper maple syrup.
Want an even easier variation? Sure, just toss a dollop of whipped cream or ice cream on to your tart.
Using store-bought pie crust
If you’re looking to skip the dough step of this recipe, you can use store-bought a pie dough instead. Unlike many pie recipes, the pastry dough for butter tarts do not require any blind baking stage – just fill ’em up, and toss them in the oven!
Canadian Butter tart recipe, Updated
This recipe was originally published on May 31st, 2018. It has since been updated with new photos, a recipe video, and plenty of information to help you make the best homemade butter tarts!
In order to provide a more helpful post, some sections from the original post have been omitted in their entirety – namely a large section devoted to my Master’s thesis, and the story of a classmate who put a literal curse on me. If you’re interested, you can read that here.
Helpful tools
The link below is an affiliate link. This means that if you choose to purchase using it, I will receive a small commission (at no additional cost to you). These small commissions help keep Chocolates & Chai going. Thank you.
- Nonstick Muffin Pan – you’ll need this (or something similar) to bake in!
- Bake with Anna Olson – if you’re afflicted with any basic baking issues this book probably has a recipe to help you work through it!
Storing butter tarts
Butter tarts can be stored at room temperature for up to two days. It’s recommended to keep them refrigerated in an airtight container, and they will keep for up to five days.
Can you freeze butter tarts?
Yes. Homemade butter tarts can be frozen for up to one month. Make sure to allow the tarts to cool to room temperature, and wrap each tart individually in clingfilm before freezing. Just be aware that due to the flaky nature of the butter tart shell, it may lose some of its crispiness or shape when thawing.
And that’s it. That’s everything you need to know to make the best Canadian butter tart recipe. Have you tried butter tarts? Let me know your thoughts in the comments below.
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Print📖 Recipe
Canadian Butter Tarts
- Total Time: 1 hour
- Yield: 12 Tarts 1x
- Diet: Vegetarian
Description
A recipe for the perfect Canadian butter tart recipe with a crisp-but-flaky pastry shell, a slightly runny filling, with a rich caramel flavour.
Ingredients
Dough:
- 375g all-purpose flour
- 160g cold unsalted butter, cut into ½” pieces
- 125g vegetable shortening or pure lard
- 100g COLD water
- 7.5g salt
- 15g brown sugar
Filling:
- ⅓ cup lightly packed brown sugar
- ⅓ cup corn syrup
- ¼ cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup pecans (optional)
Instructions
To Make the Pastry:
- In a medium-sized bowl, combine the salt, sugar, flour, and shortening. Mix together.
- Rub shortening into flour until reduced to pea sized crumbs. Once pea-sized crumbs, grate cold butter into flour. Toss butter lightly using the salad tossing method.
- Add cold water little bits at a time, mixing in between additions. Mix just enough to incorporate, do not over mix!
- Transfer dough to floured table. Shape into a thick disc. Tightly cover with plastic wrap and allow to rest in the fridge for at least 30 minutes before rolling.
- On a lightly-floured surface, roll out dough and cut 12 4-inch circles. Press dough circles into muffin cups.
- Chill in the fridge while you prepare the filling (Cold pastry going into a hot oven will be flakier).
To Make the Filling:
- Combine all filling ingredients (except pecans, if you chose to add).
- Mix well.
- Sprinkle pecans on bottom of pastry if included. (Optional)
- Fill tart shells ⅔s full with syrup mixture.
- Bake on bottom shelf of oven at 425 degrees F for 12 – 15 minutes.
- Remove tarts from pans, and allow to cool completely on a wire rack.
Notes
If you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to ¾ cup and decrease the corn syrup to ¼ cup.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Canadian
Keywords: Butter Tarts, Canadian Butter Tarts. Butter Tart recipe with pecans, butter tart recipe,
candy
I loved reading your curse store and that thesis sorry I haven’t read. Now those tarts now there is something I can get my hand and teeth into. Looks delicious.
Riz
Hey Candy, thanks for commenting! I’m glad you enjoyed the story…and I hope you do get your teeth into the tarts soon!
Shawn
Laughed at this! I’m sure you’re not cursed… are you?! 😁 I’ve never tried baking butter tarts myself, but I’ve loved trying all kinds of various adaptations of them across Canada. From chic little bakeries to truck stops… I am also not a huge fan of raisins, but pecans add that something special to them. Tried some tarts once that had spicy pecans in the tarts… was a unique taste! Also, dark chocolate drizzled over finished tarts is quite scrumptious. I’d love to travel across the country and find people’s best spots for butter tarts. A TV show perhaps? 😁
Riz
I’m not sure Shawn, I think I may still be a little cursed – dough is still more of a challenge than I’d like it to be. But I’ll keep working at it whenever I get a chance, and I’ll hopefully beat the curse one of these days!
Spicy pecan butter tarts??! That DOES sound pretty interesting! Oooh…yes, dark chocolate drizzle over a pecan butter tart is yummy experience. Do you think you have a favourite variation?
You should totally get a TV Show! Got any contacts at The Food Network that could hook you up? “Shawn’s Canadian Butter Tart Adventure”, maybe?
Shawn
With all the variations, I enjoy going back to the classic butter tart. If I secure a TV spot, I’ll let you know! 😆
Riz
I’ll look forward to it!
Charlotte
That crust looks so flakey!! Can’t wait to give it a try!
Riz
I hope you enjoy it Charlotte! The crust on this one is great!
Sean@Diversivore
A cursed grad student. Raining dough. Peace-making in the Great Raisin Debate. You’ve got it all here Riz, and I’m loving it. Oh and a killer recipe to boot (glad you were allowed to share it with us all). Thanks for the great read. Cheers!
Riz
Thanks Sean, I’m glad you enjoyed the read! Hopefully you enjoy the recipe too!
Denise from Urb’n’Spice
You have done an exemplary job describing the most famous of our Canadian butter tarts, Riz. They look wonderful .. it’s time to make more ! 😊❤️👍
★★★★★
Riz
Aww thanks, Denise! I agree…it’s definitely time to make more butter tarts!
Kristen
Riz , these look delicious – cursed or not!
My boyfriend loves butter tarts and I have my own recipe, but I love checking out new ones.
I keep reworking mine to get the perfect combination of everything, Thanks for sharing your recipe and your story!
Riz
Hi Kristen! I know what you mean, I’m constantly tweaking recipes looking for the moment of perfection too! Happy baking!
MDIVADOMESTICA
Great story about the thesis, but have you ever considered that the addition of raisins to the butter tarts my just fully lift that curse? Just saying as I a Pro-Raisin in butter tarts and have a hidden agenda to convert as many over to Team Raisin as possible. Think about it. You know where to reach me. Meetings held monthly.
Riz
…..No. You’re trying to trick me. I won’t fall for your dastardly raisin plot!
….are there swag bags at these meetings?
Lily {Gastro Senses}
Oh, my glorious butter tarts! I’m so in love with them! That caramel filling, the buttery shell and pecans for the win!
Riz
That’s so nice of you to say Lily! And I agree, pecans in butter tarts for the win!
Lindsay Smith
it turns otu that I’m not that good with dough either! I had my mom help! LOL! BUT IT TASTED DELICIOUS! AND WE OBOTH laughed that I must be cursed too!
★★★★★
Riz
Hahaha! I feel your pain! But I’m glad you had mum around to lend a helping hand! (Isn’t it magical how mum’s are curse-proof?)
Dol
It just looks so good! I want to eat all of them myself!
★★★★★
Riz
Thanks Dol! If you make them, you totally can! 😀
Mrs. Currie
I sure are brave taking on the Great Canadian Butter Tart Debate. I too, love butter tarts. However, I find that your butter tarts look different than any I have ever seen. Usually butter tarts have much more filling than pastry. After all, It is the filling that is the point! You have awakened the longing for butter tarts, in me. I guess it is time to break out the currents (yes, I am a currents-in-my-butter-tarts girl).
Riz
Hi Mrs Currie! Ahhh…I hope you’ve had some butter tarts recently. I actually just had one last night. So I fill my butter tarts by hand without any measuring so the filling varies a teensy bit from tart to tart…for more filling, simply use a little less dough for the tart (leaving more room for filling). This recipe actually has a delicious flaky crust, and I don’t mind having a little less filling in some of them 🙂
Aileen
These look absolutely scrumptious! And so cute! They remind me of pecan pie in the South and by that I mean the Southern U.S. It’s popular all over but more so in the South as we have a lot of pecan trees in this region. The pecan tree is the state tree here in Texas. I think I commented on this already in another of your posts. And I am firmly on Team No Raisin! Which there are none in a pecan pie so there shouldn’t be in a butter tart. But that’s just me. 🙂
Riz
Hi Aileen! Yes, very similar to pecan pie! (In fact, depending on the recipe you use, butter tarts with pecans can be almost indistinguishable from pecan pie.)
Firmly Team Raisin is absolutely the correct response! 🙂
PS, thank you for reading the curse story! And yes, she actually got a higher grade than I did!
Aileen
Forgot to say I read the story of your cursing, lol! I hope that poor girl received a decent grade!